Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 c Sliced green tomatoes
-(10 to 11 lbs)
2 c Sliced onions
1/4 c Canning or pickling salt
3 c Brown sugar
4 c Vinegar (5 percent)
1 tb Mustard seed
1 tb Allspice
1 tb Celery seed
1 tb Whole cloves
Yield: About 9 pints
Procedure: Wash and slice tomatoes and onions. Place
in bowl, sprinkle with 1/4 cup salt, and let stand 4
to 6 hours. Drain. Heat and stir sugar in vinegar
until dissolved. Tie mustard seed, allspice, celery
seed, and cloves in a spice bag. Add to vinegar with
tomatoes and onions. If needed, add minimum water to
cover pieces. Bring to boil and simmer 30 minutes,
stirring as needed to prevent burning. Tomatoes should
be tender and transparent when properly cooked. Remove
spice bag. Fill jar and cover with hot pickling
solution, leaving 1/2-inch headspace.
Adjust lids and process according to the
recommendations in Table 1.
Table 1. Recommended process time for Pickled Sweet
Green Tomatoes in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
