Canning Recipes




Aunt May's Pickled Green Tomatoes
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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15 pounds green tomatoes -- sliced
1 cup pickling salt
1/2 tablespoon powdered alum
2 quarts boiling water
2 cups apple cider vinegar
5 cups sugar
2 cinnamon sticks
1 handful of cloves

Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling
salt between the layers. Let stand overnight.

The next day, drain tomatoes, sprinkle with alum, and pour the boiling
water over them. Let stand for 20 minutes. Drain, rinse, and drain
again.

In an enamel or stainless steel kettle, combine vinegar, sugar and spices
(tie the spices in a cheesecloth bag -- 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.

This recipe yields 8 quarts.




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