Cooking stage of Green Tomato Picallilli

From Alice Enevoldsen

• 7 lbs green tomatoes
• 3 tart apples
• 3 sweet onions
• 1 green pepper
• 4 celery stalks
• 3 cups cider vinegar (white vinegar contains wheat or corn, choose a cider vinegar that is safe for you)
• 1.5 cups brown sugar
• 1.5 cups granulated sugar
• 1 cup water
• 1/3 cup canning salt (regular salt makes the mix cloudy)

Pickling Spice

• 7 parts cumin seed
• 1 part black pepper
• 1 part turmeric
• 7 parts coriander (whole)
• 1 part yellow mustard seed
• 1 part brown mustard seed
• 1 part celery seed
• 1 part whole cloves

Directions:

Wash and chop tomatoes. Sprinkle with salt, tie up in cheesecloth and let drain for at least 4 hours. Discard the liquid.

Chop all other vegetables & fruits. Heat the rest of the ingredients, then add chopped tomatoes and vegetables. and fruits.

Cook over low heat until thickened and there is no water left (2-3 hours). The mixture should begin to stick to the bottom of the pan. Spoon into pint-jars (7-9). Wipe clean, add lids, and process in a hot water bath for 10 minutes.

Be careful when canning. Follow all canning safety protocols to reduce the risk of exposure to dangerous bacteria.