Posted by: Jeannie 08-07-99 11:06 AM
Tomato Preserve Recipes
1 Tablespoon mixed pickling spices
1 piece ginger root
4 cups sugar
2 thinly sliced lemons
3/4 cup water
1-1/2 quarts whole small, firm, yellow, green, or red peeled tomatoes (about 2 pounds)
Tie spices in a cheesecloth bag, add to sugar, lemon and water. Simmer 15 minutes. Add tomatoes and cook gently until tomatoes become clear, stirring occasionally to prevent sticking. Cover and let stand 12 to 18 hours in a cool place.
Heat to boiling and pack tomatoes and lemon into hot jars, leaving 1/4 inch head space. Remove spice bag from syrup.
Boil syrup 2 to 3 minutes, or longer if too thin; pour, boiling hot, over tomatoes, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath.
Yield: about 6 half-pints.
Source: Farm Journal's Country Cookbook
5 pounds firm, red or yellow tomatoes
5 pounds sugar
1 lemon, sliced thin
Small piece gingerroot, or 1 tsp. ground ginger
Skin and cut up tomatoes. Add remaining ingredients. Simmer slowly until thick, stirring frequently, about 45 minutes. Remove gingerroot, if used.
Pour into hot sterilized glasses. Seal at once.
Makes about 4 (6 oz.) glasses.
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