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.