Anny Middon wrote:
Trees are getting buds here, and I'm starting to think about this year's
canning projects.

I had 18 lucky recipients of home-canned goodies for Christmas last year, so
I figure I should plan for 20 for this year. I'm planning on giving
pickles, two pints per recipient. I won't make 20 pints of one kind and 20
pints of another kind -- part of the fun is giving different types to
different people. [snip]

Green Tomato Pickles (Could use a new recipe here. Last year I was all set
to make them when I reread the recipe I was going to use and discovered that
although it called for pickling spice it had no sugar. I wanted them to be
sweet and hot [I was using pearl onions and small red chiles in addition to
the tomatoes] so I combined a couple of recipes. They came out pretty good,
but I'd like to try someone's tried-and-true recipe)


I haven't made these in a while, but it's a family recipe. It's one of
the few things where I use the "open kettle" method to keep from
overcooking the vegetables. (I'll bet pasteurizing them in a 185° water
bath would work.)


PICKLED GREEN TOMATOES

3 Gal. green tomatoes, cut into chunks
1 Qt. onion, cut into eighths
3/4 Qt. chopped jalapeno
5 Lb. sugar
3/4 Cup salt
3 Qt white vinegar
1 Tsp. black pepper

Bring last four ingredients to boil. Add vegetables and simmer 3
minutes or until the color changes. DO NOT BOIL! Pack into sterile
jars and seal.

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Best regards,
Bob