Bread And Butter Pickled Green Tomatoes

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Bread And Butter Pickled Green Tomatoes Ingredients

7 lb Green tomatoes	5 sm Cinnamon sticks
1 c Pickling lime	1 tb Whole allspice
5 lb Sugar	1 ts Celery seed
6 c White vinegar	2 Blades mace
1 tb Whole cloves	1 Piece fresh peeled ginger;

Instructions for Bread And Butter Pickled Green Tomatoes

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 manufacturers 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. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 pints" Per serving: 9957 Calories (kcal); 10g Total Fat; (0% calories from fat); 42g Protein; 2574g Carbohydrate; 0mg Cholesterol; 488mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 32 Vegetable; 0 Fruit; 1/2 Fat; 158 Other Carbohydrates Recipe by: Recipe from Salli LaGrone Converted by MM_Buster v2.0n.

Main Ingredient: TomatoesCuisine: Uncategorized

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