Canning Dilly Green Tomatoes To pack the jars well, I suggest that you put all of the other ingredients in first, and then add a few green tomatoes, put your hand over the jar, and shake it up and down a couple of times... then add more green tomatoes, squash them down, add more and top it off. With the jar full, simply ladle in your vinegar/water brine, leaving 1/2 inch of headspace., and then put on a lid, and set the jar on a towel to cool for a bit. here you can see a close up of the jar with all of the veggies, before I add the green tomatoes. That's all there is to it! Beautiful, aren't they? Just let them cool overnight, and enjoy the music of the lids as they start popping... check them before you store them, to make sure that they all have sealed by pressing in the lid... if it presses down, it isn't sealed.... if the lid is already pressed down, you're good to go! Now, the hardest part of the whole process.... you have to let them age at least 6 weeks before you get to eat them... the longer the better. Because of the vinegar, dilly green tomatoes are a great way to take care of heart burn or acid indigestion... these are great with bacon too.... NOTE: We often cook up a large batch of the thick sliced bacon, (sometimes I'll have two pans going), and use it over a couple of days for BLT's, as well as for breakfast.... just remember to pull some of the bacon early, and all you have to do it toss it in a small pan to finish it off. HOME