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Prep Time: 6-8 hours
Chill Time: 40 minutes (including 10 min. processing in water
bath)
Servings: 2.3 L (7pints)
4.5 kg - 5 kg (10 to 11 lbs) green tomatoes
(4 L (16 cups) sliced
500 mL (2 cups) sliced onions
60 mL (1/4 cup) Windsor Coarse Salt®
750 mL (3 cups) brown sugar
1 L (4 cups) vinegar (5% acidity)
15 mL (1 tbsp) mustard seed
15 mL (1 tbsp) whole allspice
15 mL (1 tbsp) celery seed
15 mL (1 tbsp) whole cloves
Preparation
Core and slice tomatoes. Place in stainless
steel bowl with sliced onions. Sprinkle with 60 mL (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 1.27 cm (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 300 m (1,000 ft). For
altitudes 300-1,830 m (1,000-6,000 ft), process 15 minutes; above
1,830 m (6,000 ft), process for 20 minutes.
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