| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
English |
Canning, Harned 1994, Herb/spice, Relishes, Vegetables |
1 |
Batch |
INGREDIENTS
| 2 |
lb |
Green tomatoes, 1/2" dice |
|
|
(5 3/4 to 6 cups) |
| 1/2 |
lb |
Tart green apples (abt. 2 c) |
|
|
;peeled, cored and diced |
| 1/2 |
c |
Golden raisins, packed |
| 1 |
c |
Dark brown sugar, packed |
| 1 |
tb |
Crystallized ginger, grated |
| 6 |
|
Red chili peppers, dried* |
|
|
;1" long each (then broken) or- |
| 1 |
ts |
Dried crushed red pepper |
| 1 1/2 |
ts |
Garlic, minced |
|
|
;(abt. 3 md. cloves) |
| 1/2 |
lb |
Shallots, peeled or- |
|
|
Peeled pickling onions |
|
|
;(less than 1" in diameter) |
|
|
;halved if large (1 1/2 c) or- |
| 3 |
md |
Onions, 1/2" dice |
| 1 1/4 |
c |
Cider vinegar |
INSTRUCTIONS
Put all ingredients in wide 4-quart saucepan, bring to boil quickly,
adjust heat, and boil about 30 minutes, or until as thick as jam. Stir
occasionally, to prevent sticking. Spoon into hot, sterilized
half-pint jars; seal. Let stand at least a month.
*If you want a less spicy product, remove some of the seeds in the
dried chiles.
Yield: About 6 1/2 cups.
Recipe from "The Pleasures of Pickling and Preserving," by Jeanne
Lesem. New York: Random House, Inc., 1982. Pp. 140-141. ISBN
0-394-75311-4. Author adapted from an English recipe by Vincent and
Georgiana Banks. Posted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/greentom.zip
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