7 lb Green tomatoes
1 c Pickling lime
5 lb Sugar
6 c White vinegar
1 tb Whole cloves
5 sm Cinnamon sticks
1 tb Whole allspice
1 ts Celery seed
2 Blades mace
1 Piece fresh peeled ginger;
-3″, sliced 1/4″ rounds
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 tomatoes. Let soak for 24 hours.
Drain tomatoes and cover with fresh water. Soak for 4 hours, 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 tomatoes, and let sit overnight, covered
with a clean dish towel.
Bring tomatoes to a simmer and cook, pushing them into syrup
occasionally, until translucent, about 35 minutes.
Wash 6 one-pint canning jars, lids, and screw-bands with hot, soapy
water; rinse well. Place jars upright on a wire rack in the bottom of
a large pot. Fill pot with hot water until jars are submerged by 1 to
2 inches; bring to a boil for 15 minutes. Turn off heat, leaving jars
in water. Sterilize lids according to manufacturer’s instructions.
Using stainless-steel tongs, layer hot tomatoes in hot sterilized pint
jars, leaving a 3/4-inch space beneath the rim. Pour hot syrup over
tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space
beneath the rim. Slide a clean plastic chopstick or 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 hot lid on jar;
screw on band firmly without forcing.
Place a wire rack in bottom of a large pot; fill part way with hot
water. Using a jar lifter, place jars upright on rack. Add hot water
to cover by 2 inches; bring to a boil for 10 minutes. Remove jars
from water bath; let stand on clean dish towels for 24 hours. Check
cooled jars for the slight indentation in the lids that indicates a
vacuum seal. Jars that do not seal properly or leak during processing
should be stored in the refrigerator.
Tomatoes can be served when cool but are more flavorful when allowed
to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in
the refrigerator.
Makes 6 pints.
Yields
1 servings