Sweet Green Tomatoes (from jp)

Sweet Green Tomatoes (from jp)

(Grüne Zuckertomaten, from Preserving by the editors of Time-Life, 1981, p. 154. The original source is Das Kochbuch aus Hamburg, by Dorothee V. Hellermann, 1975.)

Makes about 5 pints.

It may be more tart than sweet; it's in the preserved vegetable section of the cookbook.

5 lb. green tomatoes (about 2-1/2 quarts)
2 lemons, the peel only, pared into thin strips and scalded
1 tsp vanilla extract

Place the tomatoes in a saucepan, pour in enough boiling water to cover and simmer until soft. Drain the tomatoes, reserving the water.

Measure the tomatoes and measure 3 cups sugar for each 4 cups of tomatoes. Stir the sugar into the cooking water, and boil for about 5 minutes, or until a clear syrup forms. Pour the syrup over the tomatoes and let them stand for 12 hours.

Boil the tomatoes in the syrup for 20 minutes and let the mixture cool.

Cover, and let macerate for two days.

Pour off the syrup and boil until it is thick, about 5 minutes.  Add the lemon peel and vanilla.

Pack the tomatoes into jars and pour on the syrup.  Process in a boiling water bath.



Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.