August 5, 2005, Newsletter Issue #241: Canning & Freezing

Tip of the Week

Sweet Green Tomatoes

16 cups sliced green tomatoes
2 cups sliced onions
1/4 cup canning or pickling salt
3 cups brown sugar
4 cups vinegar (5 percent)
1 Tbs. mustard seed
1 Tbs. allspice
1 Tbs. celery seed
1 Tbs. whole cloves

Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag.

Fill pint sized jars and cover with hot pickling solution, leaving 1/2-inch headspace. Adjust lids and process as below...

Altitudes of 0 - 1,000 ft: 10 min.
Altitudes of 1,001 - 6,000 ft: 15 min.
Altitudes Above 6,000 ft: 20 min.

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