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Yield: 8 to 9 pint jars
If you have a surplus of green tomatoes, here's a tasty recipe for making and canning your own pickled sweet green tomatoes.
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars.
Be sure to let it go through the rinse cycle to get rid of any soap!
Lids: Put the very hot (but not quite boiling; around 180 F, steaming water is fine)
water for at least several minutes.
Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)
Wash the tomatoes in plain cold water.
Slice the green tomatoes and onions. I like 1/4 inch slices; but you could go thinner, if you prefer.
Place the sliced tomatoes and onion in a bowl, sprinkle with 1/4 cup salt, and let it stand 4 to 6 hours (counter or fridge).
Drain and discard the liquid.
Heat the vinegar in a pot and stir in the brown sugar until it is dissolved.
Tie the mustard seed, allspice, celery seed, and cloves in a spice bag (if you can't get one, a 6 inch square piece of cheesecloth or white linen works).
Add the spice bag to the vinegar and put in the tomatoes and onions. If needed, add just enough water to cover the pieces.
Bring to boil and then turn down the heat to simmer for 30 minutes, stirring as needed to prevent burning. The tomatoes should be tender and transparent when properly cooked.
Remove the spice bag and discard it.
Fill the, leaving 1/2-inch headspace. Don't pack too tightly. Pour in enough syrup to cover the tomatoes and still leaving 1/2-inch headspace
Wipe the rims of jars with a dampened clean paper towel; adjust the two-piece metal canning lids. Then "Process" - boil the jars for 15 minutes in a Boiling Water Canner, being sure the tops of the jars are covered by 2 inches of water. Longer (see the table below) if you are above 1,000 ft in elevation.
|Recommended process time for Pickled Sweet Green Tomatoes in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
Using your jar tongs, gently remove the jars and set them to cool in a draft-free area.
That's it. You can eat them right away or wait a week for them to develop full flavor. They should stay good to eat for a year or so, if you keep them in a cool, dark place, like a basement.
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009, Reviewed November 2009.
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Above is the
2020 version of
the Ball Blue Book