Battered and frozen individually on cookie sheets then bagged, yes. Lots of discussions here about doing them that way.

But canning them to batter and fry later? Not so easy as the processing turns then pretty mushy, too mushy in my experience to drain, slice, batter and fry. Just fried mush results.

Dave

Thank you I was trying to get ideas with my surplus of tomatoes. Thank you :)

Like Dave, I freeze mine, although I don't batter them first, I just slice and freeze on sheet trays, bag them up and then coat them when I'm ready to use them.

The only thing I've found is that I have to cook them from their frozen state, if I thaw them first, I have slices of mushy tomato which fall apart.

Annie

What if you limed them first to increase their crunchiness? Then they might come out better after being canned or frozen.