Leigh decided to can her green tomatoes for frying at a later time. Now, raise your hand if you love yourself some fried green tomatoes. My hand is totalling waving in the air! I didn't can mine, although I would in the future depending on how she says her turn out. I decided to slice and freeze mine. I sliced them on my mandolin about a 1/4 inch thick and froze them in a single layer on parchment paper. I also diced up the shoulder like so
and froze the pieces in a single layer as well. Once frozen, everything was put in freezer containers. The diced tomatoes will be used in the Green Tomato Cake recipe at some point.
You may wonder if my experiment worked, and I, too, wondered. So, last night, with the last fresh green tomato I had and some frozen slices, I did a controlled experiment. I did not defrost the frozen tomatoes, but breaded them straight from the freezer and put them immediately in the pan. I breaded the fresh tomatoes with the same breading. The frozen ones looked and tasted exactly like the fresh ones.
Yippee skippee. Now, I can have fried green tomatoes all winter long.