Yield: 9 Pints
|16 cups||Sliced green tomatoes (10 to 11 lbs)|
|2 cups||Sliced onions|
|¼ cup||Canning or pickling salt|
|3 cups||Brown sugar|
|4 cups||Vinegar (5 percent)|
|1 tablespoon||Mustard seed|
|1 tablespoon||Celery seed|
|1 tablespoon||Whole cloves|
|1,001 - 6,000 ft: 15 min.|
|Above 6,000 ft: 20 min.|
|1,001 - 6,000 ft: 20 min.|
|Above 6,000 ft: 25 min.|
Yield: About 9 pints
Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with ¼ 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 jar and cover with hot pickling solution, leaving ½-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Sweet Green Tomatoes in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1,000 ft: 15 min.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias