Return to Preserved Foods
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10 to 11 pounds green tomatoes (16 cups sliced) 2 cups sliced onions 1/4 cup canning & pickling salt 3 cups brown sugar 4 cups vinegar (5% acidity) 1 tablespoon mustard seed 1 tablespoon whole allspice 1 tablespoon celery seed 1 tablespoon whole cloves |
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Core and slice tomatoes. Place in stainless steel bowl with sliced onions. Sprinkle with 1/4 cup salt; let stand 4 to 6 hours. Drain.
Cooking
In large kettle, add vinegar and brown sugar; heat and stir until sugar is dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add a minimum amount of water to cover pieces. Bring to boil and simmer 30 minutes, stirring often. Tomatoes should be tender and transparent. Remove and discard spice bag. Fill hot sterilized pint jars with tomatoes. Cover with the hot liquid, leaving 1/2-inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 10 minutes in a boiling water bath.
Note: Processing time above is for under 1000 feet. For altitude 1000-6000 feet, process 15 minutes; above 6000 feet, process for 20 minutes.
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