Canning Recipes




Green Tomato Pickles With Onions
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1 gallon sliced tomatoes - (16 cups)
2 cups sliced onions
1/4 cup canning or pickling salt
4 cups vinegar, 5% acidity
3 cups brown sugar
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon celery seed
1 tablespoon mustard seed

Slice tomatoes and onions thin. Sprinkle with 1/4 cup salt and let stand
4 to 6 hours. Drain.

Heat and stir sugar into vinegar until dissolved. Tie cloves, allspice,
celery and mustard seed in a cheesecloth or spice bag. Add to vinegar
with tomatoes and onions. Bring to boil, reduce heat and simmer 30
minutes, stirring as needed to prevent scorching. Tomatoes should be
tender and transparent when properly cooked.

Remove spice bags. Fill jars and cover with vinegar solution. Leave
1/2-inch headspace. Adjust lids and process in boiling waterbath canner;
10 minutes for pints, 15 minutes for quarts.

This recipe yields about 9 pints.

Comments: P rocessing times are for altitudes of 1,000 feet or less. In
higher altitudes, add 5 minutes at 1,001-3,000 feet; 10 minutes at
3,001-6,000 feet; or 15 minutes above 6,000 feet.





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