10 to 11 lbs of green tomatoes (16 cups sliced)2 cups sliced onions1/4 cup canning or pickling salt3 cups brown sugar4 cups vinegar (5 percent)1 tbsp mustard seed1 tbsp allspice1 tbsp celery seed1 tbsp whole cloves
Yield: About 9 pints
Procedure: 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 jar and cover with hot pickling solution, leaving 1/2-inch headspace.
Posted 12:53 am, 08/05/2014
Bushman, anyone have a reciepe for canning green tomatoes and onions?