ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Help with green tomatoes......

Misc.

Is there any recipe that would allow me to use green tomatoes. Needing to pull plants up and wanted to use the green tomatoes for some kind of canning. Any help appreciated.

MsgID: 20577
Shared by: tilly
Board: Canning and Preserving at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pizza Bread Appetizer (pull-apart bread)
  • This a pull-apart bread that is also a variation on that wonderful appetizer bread made with bacon, cheese, and ranch dressing mix. It doesn't have any tomato sauce in it, for those who don't like pizza sauce, but has a...
  • Creamy Italian Dressing
  • Ellen of Long Island New York, I too cannot find Kraft Creamy Italian Dressing, but in my search I found a lady who gave her own copy cat recipe for the Dressing. You might be interested, I have not tried it yet. Since...
  • Lime Zest Macaroons
  • LIME ZEST MACAROONS 2 large egg whites 1/2 cup sugar 1 1/4 cups dried shredded unsweetened coconut (or one 6-ounce bag frozen coconut) 2 tablespoons cake flour 1/4 teaspoon salt 1 teaspoon vanilla Grated zest (colored...
  • Easy-Freezy Sorbet (using blueberries and raspberries)
  • EASY-FREEZY SORBET 2 cups fresh blueberries, frozen* 2 cups fresh raspberries, frozen* 1/2 cup water 1/4 cup frozen pineapple-orange-banana juice concentrate (or citrus juice concentrate) In a large bowl combine the ...
  • Whole Wheat Honey Bread (no yeast) (1970's)
  • WHOLE WHEAT HONEY BREAD 1 cup milk 1 egg and enough honey to equal 1/2 cup 1/2 tsp. salt 2 tsp. baking powder 1 cup whole wheat flour, sifted 1 cup white flour, sifted Mix milk and honey. Sift white flour, salt and...
ADVERTISEMENT
  • Mom's Coogan (using pineapple and cherries)
  • Here is my Mom's Coogan recipe. Not sure if it will help you or not. Sift together: 2 cups flour 2 tsp. baking powder 1/2 cup sugar 1 tsp. salt Cut in: 1/4 lb. margarine. Add: 2 beaten eggs 1/2 cup milk Stir until mi...
  • French Vanilla Cream Puffs
  • FRENCH VANILLA CREAM PUFFS 1 cup water 1/2 cup butter 1 cup all purpose flour 1/4 tsp salt 4 eggs FOR THE FILLING: 1 1/2 cups cold milk 1 (3.4oz) pkg. instant French vanilla pudding 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Help with green tomatoes......
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!