Pickle canning recipe published by Mrs. Wages (United States).
Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Green Tomato Crisp Pickles — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Green Tomato Crisp Pickles — Mrs. Wages
Pickle canning recipe published by Mrs. Wages (United States).
Ingredients
Ingredients
- 1 cup Mrs. Wages® Pickling Lime
- 1 gallon water
- 7 lbs green tomatoes
- 8 cups granulated sugar
- 1 gallon Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
- 1⁄4 cup Mrs. Wages® Mixed Pickling Spices
- 1 stick cinnamon
- 1 Tbsp Mrs. Wages® Pickling and Canning Salt
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Stir lime into water, letting any lime that does not dissolve settle to the bottom. Wash, dry, and slice tomatoes into a large crock, glass or food grade plastic container. Do not use aluminum containers. Cover with lime water. Soak for 24 hours at room temperature. Discard lime water.
- Rinse sliced tomatoes thoroughly in several rinses of cool fresh water. Drain. Mix together sugar and vinegar. Pour over tomatoes. Soak for 12 hours at room temperature. Prepare jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot.
- Pour tomatoes and brine into a large saucepan. Tie up pickling spices, cinnamon, and salt in a cloth bag. Add to saucepan. Bring to boil and cook for 30 minutes. Pack tomato slices loosely into clean, hot jars. Remove spice bag and pour hot liquid over tomato slices leaving 1 ⁄2 -inch headspace.
- Remove air bubbles and wipe rims. Adjust lids and process for 10 minutes, using boiling water bath method. Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours. When cool, check seals.
- Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
- Processing: As published by Mrs. Wages: "process for 10 minutes" (boiling water bath canner) - 10 minutes.
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Recipe Notes
Source: Mrs. Wages
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Altitude: The source record does not provide a complete altitude-adjustment table. Confirm the required adjustment for your elevation with current authoritative home-canning guidance before processing.
Source: Mrs. Wages. Mrs. Wages recipe page (URLs enumerated from https://www.mrswages.com/cp_recipe-sitemap.xml). SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.mrswages.com/recipes/green-tomato-crisp-pickles/
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.