Pickled Green Tomatoes
List of Ingredients
10 to 11 pounds green
tomatoes (16 cups sliced)
2 cups sliced onions
1/4 cup canning salt
3 cups brown sugar
4 cups vinegar (5% Acidity)
1 tablespoon mustard Seed
1 tablespoon whole allspice
1 tablespoon celery seed
1 tablespoon whole cloves
Recipe
Core and slice tomatoes. Place in stainless steel bowl with sliced onions. Sprinkle with 1/4 cup salt; let stand 4 to 6
hours. Drain.
Cooking:
In large kettle, add vinegar and brown sugar; heat and stir
until sugar is dissolved. Tie mustard seed, allspice, celery
seed, and cloves in a spice bag. Add to vinegar with
tomatoes and onions. If needed, add a minimum amount of
water to cover pieces. Bring to boil and simmer 30 minutes,
stirring often. Tomatoes should be tender and transparent.
Remove and discard spice bag. Fill hot sterilized pint jars
with tomatoes. Cover with the hot liquid, leaving 1/2 inch
headspace. Remove air bubbles using a non-metal spatula.
Wipe rims of jars and adjust lids.
Process for 10 in a minutes boiling water bath.
NOTE: Processing time above is for under 1000 feet. For
altitudes 1000-6000 feet, process 15 minutes; above 6000
feet, process for 20 minutes.
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