Canned Green Tomatoes With Spices

Submitted by Montana Heart Song

"Vintage recipe for(1) peck, that is 30# this recipe for approximatley 15# of green tomatoes.Uses:Drain and bread tomatoes for frying;puree for green tomato ketchup, chop for fresh relish.I usually add piementos if I am going to chop for relish and more sugar. If you have a large crock use for a 24 hour period."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Yields: 7-8 pints
• Serves: 32

ingredients

• 15 lbs green tomatoes, washed, sliced
• 4 white onions, sliced
• 2 tablespoons salt
• 6 cups white vinegar
• 2 cups sugar or 2 cups Splenda granular, plus
• 1 cup water
• 2 teaspoons allspice
• 4 teaspoons dry mustard
• 1 teaspoon clove
• 2 teaspoons celery seeds
• 1 teaspoon ground ginger
• 1⁄2 cup brown sugar or 1/2 cup Splenda brown sugar blend

directions

1. Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers. Place in crock or large stockpot.
2. for 24 hours.
3. The next day drain off juice. Throw away.
4. 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.
5. Pack tomatoes in sterilized wide mouth pints or quarts. Pack onions if you like.
6. The guideline is usually 2 tomatoes per pint jar. But this depends on the size of your tomatoes.
7. 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.
8. Put in water bath canner, process 20 minutes. Take out, place on towelled counter,out of drafts and all should seal.
9. 24 hour period is included in prep time.
10. 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.

Reviews

[Krsi Sue]

Wow, delicious and easy! I was tempted to just eat them all instead of canning them! I was lazy and used my mandolin slicer to slice the tomatoes. Next time I will slice by hand, as they might be just a tad thin. The ginger adds a nice heat. Very clear recipe for anyone that is just starting out with canning. Great recipe - - as always. Love it and love you too. krsi sue 11-15-07 update I've been eating these on my hamburgers instead of dill pickles and I really prefer them to cucumber pickles. This will be a yearly canning recipe! Thanks again

 

[Foggy Kitchen]

Significant in this recipe is the balance of flavors, utilizing appropriate spices that enhance the final result. As always, one might adjust certain ingredients for individual tastes, but all the Basics are right here. For sweetness, you've option of brown, white sugar or artificial; I used honey. I used fresh celery instead of seeds, but I suspect the seeds would have produced superior product. Notice she gives tips on temp. changes, coddling the Precious all the way to the end. Thanks, Montana, for another Winner!- espec'ly the addition of allspice.