| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Canning, Harned 1994, Pickles, Preserving, Vegetables | 8 | Pints | |
INGREDIENTS
| 7 | lb | Small green tomatoes sliced |
| 1 | c | Mrs. Wages Pickling Lime |
| 2 | ga | ;Water plus more for rinsing |
| 5 | lb | Sugar |
| 6 | c | Cider vinegar |
| 1 | ts | Cloves |
| 1 | ts | Allspice |
| 1 | ts | Mace |
| 1 | ts | Ginger |
| 1 | ts | Celery seed |
| 1 | ts | Cinnamon |
INSTRUCTIONS
Clean and pare tomatoes. Slice crosswise. Soak in water and lime mixture in a crockery or enamelware container for 24 hours. (No refrigeration is necessary.) Drain and soak in fresh water 4 hours, changing water every hour. In a large pot, combine sugar, vinegar and spices. Bring to rolling boil and pour over tomatoes. Let stand 5 to 6 hours or overnight. (No refrigeration is needed.) Boil tomatoes in syrup for 1 hour. Fill sterilized jars with hot tomatoes. Pour hot syrup over tomatoes, leaving 1/2" headspace. Cap each jar when filled. Process pints 10 minutes and quarts 15 minutes in a boiling-water-bath canner. From Alice Colombo's 09/21/94 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C6. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
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