This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
This recipe from Mrs. Charles Girten, Goshen, Ind., has been requested. The tomatoes are just right for frying later on.
Canned Green Tomatoes.
Cut tops and bottoms from tomatoes and slice not too thin. Put in salt water overnight. Drain and put into sterilized jars and fill cans with cold water. Process just 7 minutes after water has come to a boil. Will be right to handle for dipping in flour for frying.