- 5 pounds green tomatoes
- 2 medium onions
- 1/3 cup pickling salt or kosher salt
- 3 cups cider vinegar
- 1 3/4 cups sugar
- 1 teaspoon ground turmeric
- 1 scant teaspoon celery seeds
- 1 tablespoon mustard seeds
- Red bell pepper or hot red pepper, cut in thin strips, optional
Prepare the canner and jars. Add water to a large canner with rack and heat to nearly boiling, or about 180°. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
Drain the vegetables in a large colander and lightly rinse. In a large nonreactive kettle, combine the vinegar, sugar, turmeric, celery seeds, and mustard seets; bring to a boil. Lower heat to medium and add the drained tomatoes and onions to the pot. Continue cooking, stirring gently occasionally, until the mixture is boiling.
With a slotted spoon, pack the jars with the vegetables. If desired, add a few thin, raw sweet or hot red pepper strips to each jar. Fill with the remaining liquid, leaving a 1/2-inch headspace. With a clean damp cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes.
Remove jars to a rack to cool. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay down. Store in a cool, dark, dry place for 2 to 3 weeks before eating.
Makes 5 pints.
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