(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)
sugar
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.
jp
(9/8/02)
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