Canning Recipes

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Tomato Preserves
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 1/2 quarts peeled small yellow, green,
or red tomatoes - (abt 2 lbs)
1 tablespoon mixed pickling spices
1 piece ginger root - (1/2" long)
4 cups sugar
1 cup thinly-slicked lemons - (abt 2 med)
3/4 cup water

Wash and drain tomatoes. Do not core tomatoes.

Tie spices and ginger root in a bag. Combine spice bag, sugar, lemon and
water in a large saucepan. Simmer 15 minutes.

Add tomatoes; cook gently until tomatoes become transparent, stirring
frequently to prevent sticking. Remove from heat. Cover and let stand 12
to 18 hours in a cool place.

Remove spice bag. Remove tomatoes and lemon from syrup. Boil syrup 2 to
3 minutes or longer to thicken. Return tomatoes and lemon to syrup; boil
1 minute. Remove from heat. Skim foam if necessary.

Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust
two-piece caps. Process 20 minutes in a boiling-water canner.

This recipe yields about 6 half-pints.

© 2008
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