Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 lb (2 gal) Green Tomatoes *
1 c Pickling Salt
1/2 tb Powdered Alum
2 qt Boiling Water
2 c Cider Vinegar
5 c Sugar
2 ea Stick Cinnamon
1 x Handful Cloves

* Green tomatoes should be fresh picked and sliced.
~------------------------------------------------------
~----------------- Arrange the tomatoes in layers in a large bowl or
pickle crock, sprinkling the salt between the layers. Let stand
overnight. The next day, drain, sprinkle with the alum, and pour the
boiling water over them. Let stand for 20 minutes. Drain, rinse, and
drain again. In an enamel or stainless stell preserving kettle
combine cider vinegar, sugar and the spices, tied in a cheesecloth
bag. (The spice bag should be kept in the syrup right up to the very
end.) Bring to a boil, stirring until sugar is dissolved and boil
rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand
overnight. Next day, drain off syrup and bring to a boil. Pour over
tomatoes and let stand again overnight. On the fourth day, put syrup
and tomatoes into the kettle, bring to a boil and simmer until the
tomatoes are transparent. Pack the tomatoes into hot jars. Boil the
syrup until it becomes quite thick or spins a long thread. Remove the
spice bag and pour the syrup over the fruit, filling the jars and
seal. Makes 8 Quarts.

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