- 6 pounds green tomatoes
- 10 sweet red peppers
- 6 green peppers
- 3 very large onions (used sweet white onions)
- 2 tablespoons (yellow) mustard seed
- 1 tablespoon celery seed
- 2 tablespoons (Kosher) salt
- 1 quart cider vinegar
- 4 cups sugar
- 1 tablespoon whole cloves
- 2 whole allspice
- 2 sticks cinnamon
- Wash and stem tomatoes. Remove stems and seeds from peppers. Peel onions.
- Put all the vegetables through a coarse grinder and boil for 15 minutes.
- Drain well (and be sure to save the juice!).
- Add mustard seed, celery seed, and salt.
- Meanwhile, in another kettle, boil vinegar, sugar, cloves, allspice, and cinnamon for 20 minutes.
- Pour the vinegar mixture through a strainer into the vegetable kettle.
- Bring to a boil. Ladle into hot, sterilized jars and seal.
- Makes 8 pints
- We used the late peppers (anaheims, bannana peppers and other miscellany) from the garden and guessed at the amount. The peppers filled half of a bowl of the size that held the tomatoes.
- Also produces nearly 2 quarts of a wonderful vegetable broth.
- This may not need processing, but I used a water bath for 10 minutes.
Steve and Nancy’s copy of Preserving the Fruits of the Earth, Stanley Schuler and Elizabeth Meriweather Shuler, 1973, p. 225.
(4.00 out of 5)