Yield: 10 Cups
|5 pounds||Green tomatoes|
|3 tablespoons||Slaked lime (calcium hydrox-|
|Ide, available at drugstore)|
|2 quarts||Plus 1 c water|
|3||2" cinnamon sticks|
|1 tablespoon||Pieces of whole dried ginger|
Cut the tomatoes into ¼" slices.
Dissolve the lime in two quarts of the water and add the tomatoes. Stir gently to separate the pieces. Let stand six hours or overnight.
Drain and rinse the tomatoes in several changes of cold water; drain.
Place the sugar, the spices tied loosely in cheesecloth, the salt, vinegar and 1 cup of water in a 6-quart kettle. Boil for 5 minutes.
Add the tomatoes and boil until the syrup is thick and the tomatoes are clear. Pack at once into hot sterilized jars, sealing immediately.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, Copyright 1963