I am not a serious canner. I'm not buying a hot=water bath, or a pressure canner, a crate of glass jars, lids, seals and a jar lifter in order to use up a plateful of green tomatoes.

Mr. Red, back when I had more ambition, I made a batch of green-tomato jam from the Nero Wolfe cookbook, and nobody showed any signs of being poisoned. After being cooked, the green tomatoes aren't even especially tangy.