15 lb (2 gal) Green Tomatoes * 2 c Cider Vinegar
1 c Pickling Salt 5 c Sugar
1/2 tb Powdered Alum 2 ea Stick Cinnamon
2 qt Boiling Water 1 x Handful Cloves
* Green tomatoes should be fresh picked and sliced.
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Arrange the tomatoes in layers in a large bowl or pickle crock,
sprinkling the salt between the layers. Let stand overnight. The next
day, drain, sprinkle with the alum, and pour the boiling water over them.
Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or
stainless stell preserving kettle combine cider vinegar, sugar and the
spices, tied in a cheesecloth bag. (The spice bag should be kept in the
syrup right up to the very end.) Bring to a boil, stirring until sugar is
dissolved and boil rapidly for 3 minutes. Pour the syrup over the
tomatoes and let stand overnight. Next day, drain off syrup and bring to
a boil. Pour over tomatoes and let stand again overnight. On the fourth
day, put syrup and tomatoes into the kettle, bring to a boil and simmer
until the tomatoes are transparent. Pack the tomatoes into hot jars.
Boil the syrup until it becomes quite thick or spins a long thread.
Remove the spice bag and pour the syrup over the fruit, filling the jars
and seal.
Makes 8 Quarts.
