Canned Green Tomatoes With Spices

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READY IN: 1hr 20mins
SERVES: 32
YIELD: 7-8 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers. Place in crock or large stockpot.
  • for 24 hours.
  • The next day drain off juice. Throw away.
  • In stockpot add vinegar,sugar,allspice, dry mustard, cloves, celery seed, ginger and brown sugar. Stir with a wooden spoon, bring to a slow boil.
  • Pack tomatoes in sterilized wide mouth pints or quarts. Pack onions if you like.
  • The guideline is usually 2 tomatoes per pint jar. But this depends on the size of your tomatoes.
  • Pour vinegar spice mixture over tomatoes, wipe rim of jar, hot seal and ring tight. It is ok to add a little water to vinegar mixture if you run a little short.
  • Put in water bath canner, process 20 minutes. Take out, place on towelled counter,out of drafts and all should seal.
  • 24 hour period is included in prep time.
  • With this recipe you can have fried green tomatoes in the winter! If that is going to be your use.cut the tomatoes a little thick.
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