Here are the directions for the green tomatoes. These directions are for quart jars. Use half the vinegar for pints. Slice the tomatoes 1/2 inch thick. Stack them in the wide mouth jars. Add 1 tablespoon of white vinegar. Put the tomatoes to just under 1 inch from the top and cover them with boiling water up to 1 inch from the top of the jar. Water bath them for 40 minutes.

(Last year, someone gave me the directions for freezing & we didn't like them at all. By the time they were cooked, they were real mushy.)

The canned tomatoes are soft and you have to handle them gently but they are already cooked so all you do is cook the outside crispy. It only took 5 or 6 minutes to cook a skillet of them. I drained the water off and gently coated both sides with meal and fried in a little oil. All you really have to do is brown the outside.