| 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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