How to Can Sliced Green Tomatoes in a Water Bath Canner (Step-by-Step Guide)

If your garden is full of green tomatoes at the end of the season, don’t let them go unused! Water bath canning sliced green tomatoes is a simple, beginner-friendly way to make use of the ones that didn’t have time to ripen before the first frost.

Instead of waiting for them to turn red, you can capture their firm texture and tangy flavor by turning them into a pantry staple. This method gives you a delicious way to enjoy green tomatoes in recipes all year long. In this step-by-step guide, I’ll show you how to can green tomatoes safely with bottled lemon juice and a water bath canner.

Recipe Inspiration

Each year, I end up with baskets of unripe green tomatoes before the first frost. After devoting so much time and energy into growing my tomatoes from seeds, I never want any of them to go to waste. So I learned how to water bath can them so I could prevent waste, and also fill my pantry with jars of sliced green tomatoes that I can use for fried green tomatoes throughout the year! (one of my most favorite recipes, ever!)

If you enjoy preserving your garden harvest like I do, here are a few more canning recipes you’ll love trying:

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• Homemade Salsa Verde
• Homemade Tomato Basil Sauce for Water Bath Canning (No Sugar, Safe, Easy)
• Best Italian Style Canned Tomatoes
• The Best Spicy Salsa Recipe for Canning

Which Green Tomatoes to Use (and Which to Avoid)

When you’re canning green tomatoes, look for ones that are fully grown and firm but haven’t started turning red, yellow, orange, or purple yet. These are the best because they’ve developed that tangy green tomato flavor, and their firmer flesh holds up nicely in the water bath. Later, when you use them in recipes, they’ll keep their shape and texture instead of turning mushy.

You’ll want to avoid using small, underdeveloped green tomatoes that look like tiny baby fruit. These immature tomatoes are usually too hard, lack flavor, and won’t give you the rich taste or consistency you want in your canned jars.

Ingredients for Canned Sliced Green Tomatoes

• green tomatoes
• bottled lemon juice
• hot water

Equipment Needed for Canning Sliced Tomatoes

• glass canning jars
• canning lids and rings
• water bath canner
• essential canning tools (jar lifter, funnel, ladle, etc.)

How To Can Sliced Green Tomatoes in Water Bath

Prep

• Wash tomatoes thoroughly and slice evenly, about 1/4″ – 1/2″ thick, any thinner and the tomato slices will fall apart when you remove them later. (I prefer to slice them 1/2″)
• Wash and sterilize jars

Fill jars

• Pack tomato slices into hot jars, stacking the slices on top of each other, leaving ½ inch headspace
• *Note: for larger tomatoes, use wide-mouth jars, for smaller tomatoes, you can use regular-mouth jars
• Add lemon juice (2 tablespoon per quart / 1 tablespoon per pint)
• *Note: some canners choose to add salt to their tomatoes at this point. I do not, I like unsalted green tomatoes

• Pour boiling water over tomatoes, leaving ½ inch headspace
• Remove air bubbles, wipe rims clean with a paper towel and vinegar, and apply lids and metal rings

Process

• Process pints for 40 minutes, quarts for 45 minutes in boiling water bath (adjust for altitude)
• When the processing time has completed, turn off the stove heat and remove the canner lid. Allow the jars to sit in the canner for 5 minutes, undisturbed
• Then carefully remove jars with the can lifter and set on a towel – not a cold counter or pan (you are at risk of the jar breaking if you do this)

Storage

• Allow the jars to cool 12–24 hours (I let mine sit overnight)
• Remove the metal rings, checks the seals and place in a dark and draft free storage area

One of the best ways to use your jars later is for fried green tomato slices. Because the tomatoes hold their texture after canning, they’re perfect for frying even in the middle of winter!!

Answering Questions About this Recipe

• Do you need to peel green tomatoes before canning? No — you can leave the skins on. Slicing them thinly is enough for safe processing.
• Do you need special equipment? Just a water bath canner, jars, and lids — no pressure canner required. *you will notice that I personally used a pressure canner, that is because I have an induction cooktop so I cannot use the normal black speckled water bath canning pot.
• Can you season the tomatoes? Yes, you can add garlic, onion, or herbs, but keep acidity consistent by not reducing the lemon juice.
• What is the shelf life of canned green tomatoes? Properly canned jars last 12–18 months in a cool, dark place.
• How long do you process sliced green tomatoes in a water bath? Process pints for 40 minutes and quarts for 45 minutes, adjusting for altitude.

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