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Ingredients
- 7 lb green tomatoes
- 1 c. pickling lime
- 5 lb sugar
- 6 c. white vinegar
- 1 Tbsp. whole cloves
- 5 sm cinnamon sticks
- 1 Tbsp. whole allspice
- 1 tsp celery seed
- 2 x blades mace
- 1 piece fresh peeled ginger, 3" sliced 1/4" rounds
Directions
- Wash tomatoes thoroughly; cut away any bad spots. Cut into 1/4-inch-thick slices.
- Combine 2 gallons water and the pickling lime in a large nonreactive bowl and add in tomatoes. Let soak for 24 hrs.
- Drain tomatoes and cover with fresh water. Soak for 4 hrs, changing water every half hour. Rinse and drain well.
- In a large nonreactive pot, combine sugar and vinegar; bring to a boil. Fold an 8-inch by 16-inch piece of cheesecloth in half to make a square; rinse with water and squeeze dry. Place spices and ginger on the cloth; tie closed with one end of a 12-inch piece of cotton string. Tie a loop in the other end and slip over handle of a wooden spoon. Suspend spice bag in syrup by placing spoon across top of pot. Remove syrup from heat, add in tomatoes, and let sit overnight, covered with a clean dish towel.
- Bring tomatoes to a simmer and cook, pushing them into syrup occasionally, till translucent/soft, about 35 min.
- Wash 6 one-pint canning jars, lids, and screw-bands with warm, soapy water; rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with warm water till jars are submerged by 1 to 2 inches; bring to a boil for 15 min. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer's instructions.
- Using stainless-steel tongs, layer warm tomatoes in warm sterilized pint jars, leaving a 3/4-inch space beneath the rim. Pour warm syrup over tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or possibly wooden skewer along the inside of each jar to release any air bubbles. Wipe the mouth of the jar with a clean, damp cloth. Place warm lid on jar; screw on band firmly without forcing.
- Place a wire rack in bottom of a large pot; fill part way with warm water. Using a jar lifter, place jars upright on rack. Add in warm water to cover by 2 inches; bring to a boil for 10 min. Remove jars from water bath; let stand on clean dish towels for 24 hrs. Check cooled jars for the slight indentation in the lids which indicates a vacuum seal. Jars which don't seal properly or possibly leak during processing should be stored in the refrigerator.
- Tomatoes can be served when cold but are more flavorful when allowed to mellow in a cold, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.
- Makes 6 pints.
- Yield: 6 pints
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