Pickled Green Tomatoes (from jp)

Pickled Green Tomatoes (from jp)
This crunchy, sour pickle comes from Eastern Europe and is popular in North America, where it is an essential item in any good delicatessen.

Yields about 2 pints, keeps 1 year refrigerated.  Serve with meat, cheese, or with drinks.

2 lb green tomatoes
2-3 fresh or dried red chilies
a few sprigs of dill
2-3 bay leaves
1-1/2 tbsp mustard seed
1 tbsp black peppercorns
4-5 cloves
4 cups cider vinegar
1/2 cup water
4 tbsp honey or sugar
1 tbsp salt

Lightly prick each tomato in several places with a wooden toothpick. Arrange in hot, sterilized jars with the chilies, dill, bay leaves, and spices.

Put the vinegar, water, honey or sugar, and salt in a noncorrosive saucepan.  Bring to a boil and boil rapidly for 5 minutes, then remove from the heat and let stand until warm.

Pour the warm vinegar into the jars.  If there is not enough liquid to cover the tomatoes, top off with cold vinegar then seal.  The tomatoes will be ready to eat in 1 month, but improve after 2-3 months.

jp

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Green Tomato Preserves (from jp)

Green Tomato Preserves (from jp)

Here is a green tomato preserve recipe from an old edition of the Settlement Cookbook.  On the same page are recipes for things like Russian-style radish preserves and Rhubarb/Fig preserves, so edibility by modern palates is not guaranteed.

1 quart sliced green tomatoes
1 quart sugar
1 lemon, grated rind and pulp
1 stick cinnamon

Place tomatoes in skillet.  Add sugar, lemon rind and pulp, and cinnamon.  Let stand several hours to draw juice.  Cook until tomatoes are thick and clear.  Pour into hot, sterilized glasses [canning jars] and seal.

This cookbook has several more recipes that include green tomatoes -- things like chowchow, spanish pickle (piccalilli), green tomato relish (mock mince meat), and a green tomato pickle.  They seem similar to recipes I've already given.

jp, hoping that no critical typos have snuck in

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Green Tomato Chutney 2 (from jp)

Green Tomato Chutney (from jp)

Here's a green tomato chutney recipe from Preserving by Oded Schwartz. He doesn't follow the latest food safety guidelines, so process or refrigerate if you're nervous.  This book has quite the variety of weird and wonderful preserves of all kinds.  I'm also including its pickled green tomato recipe.

This sweet and sour version of a classic recipe is well worth trying. Green tomatoes are notoriously difficult to peel, so if, like me, you do not mind tomato skin in your chutney, there is no need to peel them.

Makes about 3 pints, shelf life 1 yr if heat processed.  Serve as an accompaniment to mature cheese or add to sandwiches.

1-1/2 lb. green tomatoes
1 lb. cooking apples
1/2 lb. onions, coarsely chopped
1 tbsp. salt
3/4 cup raisins (the recipe does not specify what kind of raisins)
2 cups light brown or white sugar
1 cup cider vinegar
grated rind and juice of 2 large lemons
2 tbsp black or yellow mustard seed
2-3 fresh red chilis, seeded and chopped (optional)

For the Spice Bag:

1 tbsp coriander seed
2 tsp black peppercorns
2 tsp allspice berries
1 tsp cloves
2 cinnamon sticks, crushed

Blanch the tomatoes to remove the skin then coarsely chop.  Peel, core, and chop the apples.  Add the peel and cores to the spice bag.

Put the tomatoes, apples, onions, and salt in a noncorrosive saucepan. Bring slowly to a boil, then reduce the heat and simmer for 20 minutes.

Add the raisins, sugar, vinegar, lemon rind and juice, and spice bag. Return to a boil, then simmer for 30 minutes or until thick.  Add the mustard seed and chilies, if using, mix well, and remove from the heat.

Ladle into hot, sterilized jars, then seal.  The chutney will be ready to eat in 1 month.

jp

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Green Tomato Chutney I (from jp)

Green Tomato Chutney I (from jp)

(from the Moosewood Cookbook, p.73)

The mysterious Indian relish, demystified.  It's only slightly more complicated to make than applesauce.  And you can vary its sweetness, non-sweetness or relative spiciness according to your own taste. Preparation time should include an hour to simmer and several hours (or even days) to ripen.  Chutney will keep, if packaged in a sterile, sealed jar (or refrigerated).  Makes in the neighborhood of a quart.

2 lbs. green tomatoes
2 Tbs. freshly-chopped ginger
2 cloves minced garlic
1/2 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
2 tsp salt
1 cup honey
1 cup cider vinegar
cayenne to taste

Chop the tomatoes. Combine everything.  Bring to a boil, then simmer 1 hour, stirring now and then.

Cool before packing.

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Green Tomato Caddo Lake Relish (from jp)

Green Tomato Caddo Lake Relish (from jp)

Here is a recipe from my Texas Home Cooking cookbook.  I'm sure you can reduce or eliminate the jalapenos and/or substitute another milder pepper.  This cookbook also has a chowchow recipe that includes green tomatoes. It too adds jalapenos.

A less complex variation on chow chow.  In Caddo Lake fishing camps, this is served with fresh-caught fried fish and hush puppies.)

4 pounds (10-12 medium) green tomatoes
1 pound onions
1 cup chopped fresh jalapenos
2 cups cider vinegar, preferably unrefined
1-1/2 cups sugar
1/4 cup pickling salt

Coarsely chop the tomatoes, onions, and jalapenos in batches in a food processor, and reserve.

Combine the vinegar, sugar, and salt in a stockpot, and bring to a boil over high heat. Add the vegetables and boil the mixture vigorously for 2-3 minutes.

Spoon the relish into prepared pint canning jars, leaving 1/2" of head-space.

Process the jars in a water bath for 10 minutes.  (Or you could keep them refrigerated if you're worried or don't feel like processing.)

jp

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Pickled Garlic

Pickled Garlic
Makes 2 pints

Tested and loved by the resident garlic-holic. *vbg* The next batch, I am going to try roasting the garlic first, for that lovely roasted flavor.

2 cups distilled White Vinegar
2 tbsp Salt
2 pounds fresh Garlic

• Put the vinegar and salt in a non-corrosive saucepan. Bring to a boil and boil 2-3 minutes. Remove from heat and cool.
• Separate the garlic cloves and blanch for 5-7 minutes to remove the skin.
• Put the garlic in a saucepan and cover with boiling water. Allow to remain for 1 minute and drain.
• Arrange in sterilized jars; pour in the vinegar and seal/process in a canner. I do 15 minutes, for our elevation. I believe 10 minutes will do it in the flatlands. Go by your canning book instructions.
• Keep jars in a cool, dry place and let sit for 1 month before eating.

After opening, a jar will keep in the fridge forever. So.... a day, the way we eat it. *vbg*

Variations:
Substitute flavored vinegar(s).
Add herbs to the vinegar solution.
Add a touch of sugar if you like sweet garlic.
Roasting garlic instead of blanching as called for.

Debbi

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Canning Meat in Sauce

Canning Meat in Sauce

I really didn't have a recipe. Just used about 6 lbs of burger meat, green pepper and onion as much as seems right for your tastes (I only had 1 big onion and used 1 big green pepper), 2 cans tomato paste and some spices. I put a tbsp of garlic powder and onion powder in it, and about 2 tbsp of oregano. I mixed each can of tomato paste with 4 cups of water. I also boiled the burger meat instead of browning it, degreased the broth, and added that broth back in. It was very watery at the beginning. Then I simmered it for hours until it reduced to the way we like it on the sandwiches, rather thick.

I processed it 75 minutes. The canning book says 75 minutes for pints, and I used half-pints so could have probably done it less. However, since it was meat, I just went ahead with the 75 minutes rather than risking a quicker time that would have been a guess. The half-pints give my husband and I each a 4-ounce serving with no left overs. Just the way we like it.

J. Gayle
(7/31/11)

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Homemade Worcestershire, Walnut Catsup and Chili Sauces

Homemade Worcestershire, Walnut Catsup and Chili Sauces

Only attempt the recipes if you have a bit (a large bit) of spare time. They first list what goes into the original with some notes. Then a recipe that is "okay" and has a similar taste. Then a recipe from Joy of Cooking that takes *2* other condiments to be made, then added. It is supposed to be pretty good. Look at the site link below for more information and the recipes listed below from the California BBQ Association.

http://old.cbbqa.org/articles/WorcestershireSauce.html

It is noted below that palm sugar (Indian grocer's stores) and tamarind were very important to the taste, as was the vinegar being malt vinegar. (And I thought that was only for deep-fried beer-battered cod!). Nothing was ever cooked in the original, I think it says below?

A Worthy Try
The following recipe produces a Worcestershire Sauce whose taste is very close to Lee & Perrins. To enhance the complexity, additional aging should be done.

To make one cup:

1 chopped onion
2 cloves of garlic, crushed
1-1/4" thick sliced ginger
3 tbsp yellow mustard seeds
1 tsp peppercorns
1/2 tsp red pepper flakes
1 (1" long) cinnamon stick
1 tsp cloves whole
1/2 tsp cardamom pods
2 cups vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 tbsp salt
1/2 tsp curry powder
1 crushed anchovy
1/2 cup water

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.

In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes.

Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container.

Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.

---

A Better One
Joy of Cooking and to my great surprise, ran across just what you are looking for! In order to make it, they want you to make two other sauces first- they are also good, solid condiment recipes and you may enjoy them on their own as well but it will be a REAL labor of love to make your sauce- I will post the Worcestershire first then the other two:


Worcestershire Sauce
(makes 5 cups)

Put into a jug:

1 quart cider vinegar
6 tbsp Walnut Catsup (recipe below)
5 tbsp essence of anchovies or
2 oz. anchovies, finely chopped
4 tbsp Chili Sauce (recipe below)
tiny pinch cayenne pepper
1 tsp salt
1 tbsp sugar

Cork and shake 4 times daily for 2 weeks. Strain into sterile bottles. Cork tightly and store in a cool place.

---

Walnut Catsup
(makes about 3-1/2 quarts)

Pick and bruise 100 immature green English walnuts, still so soft they can be pierced through with a needle. Put them into a crock with:

2 qts vinegar
6 oz salt

Cover, mash and stir daily for 8 days. Drain the liquid and put it into an enamel or stainless steel pan with:

4 oz finely chopped anchovies
12 finely chopped shallots or 1 clove chopped garlic
1/2 cup grated fresh horseradish
1/2 tsp each mace, nutmeg, ginger, whole cloves and peppercorns

Cover and bring mixture to a boil, then simmer gently about 40 minutes.

Filter, cool and add 2 cups port. Pour into sterile glass bottles. Cork well. Cover the corks with wax. Store in a cool dry place.

---

Chili Sauce
(makes about 8 pints)

Wash, peel and quarter 1 peck ripe tomatoes (8 quarts)

Put through a food grinder:

6 green peppers, seeds and membrane removed
1 tbsp dried hot pepper pods
6 skinned large white onions

Add the tomatoes along with:

2 cups brown sugar
3 cups cider vinegar
3 tbsp coarse salt
1 tbsp each: black pepper, allspice, ground cloves
1 tsp each ginger, cinnamon, nutmeg and celery seed
2 tbsp dry mustard

Simmer these ingredients slowly until very thick, about 3 hours*. Stir frequently to prevent scorching. Add salt if needed. Put sauce in small sterile jars. Seal and process in a water bath for 15 minutes. Store in a cool dry place.

I found making this type of sauce in a crock pot more successful. Like making apple butter and thick sauces, you are less apt to get burned sauces.

Shared by Debra
(4/28/11)

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Pear Jelly

Pear Jelly

Again this year, we had a bumper crop of pears. I made three large batches of pear picante sauce. We ate some. Gave a lot away and still had some left over. I don't remember the variety, but these are late pears. We usually have to pick them before they are ripe in order to keep them from early frost. This variety has rather thick skins, and while the flesh is firm and sweet, the skins aren't really, so even eaten fresh they are better peeled. However, you can only eat so many pears...

The Sure-jell box does not give any directions for pear jelly, only jam. I have a regular old-fashioned deep double kitchen sink and one side was HEAPED with washed pears. I *really* didn't want to peel and fine chop any more pears. I did two 5-gallon buckets full for the salsa. So, I read the directions for apple jelly and decided to try a batch. Only I decided to juice ALL the pears at one time, then measure and make the jelly later. Last year, I also had printed from a website a recipe for Pear Vanilla Jam that used real vanilla beans and sounded yummy, but it made a TINY batch and I never bothered to try it.

So, I processed all the pears (stem and blossom end removed, then cut into rough chunks) and in order to boost the pectin, I added 6 pie apples (Haralson?) and the juice of 5 lemons - or so I thought. Two of them were limes that had gone pale as they ripened. Once they were cut in half it was too late, so I added them too. Oh, almost forgot - last year I canned a lot of pear juice and pear/apple juice and no one would drink it. I made it in a steam juicer, so it's not concentrated enough to make jelly on it's own, but I opened the jars and added it to the fruit while cooking instead of the water that was called for on the instruction sheet. When it was all strained and pressed, and reduced a little I ended up with 2.5 gallons of juice!

When I measured out the juice and started heating it for jelly, I added a split and scraped out vanilla bean and the pod which I fished out just before adding the sugar. The jelly is incredible! YUM. I made two batches on Wed. and I ran out of sugar. Hopefully I'll have enough jars to finish up today. It's a lovely clear gold color, even though the bulk juice looks opaque pinky brown in the pot. :-D

BTW - if anyone needs vanilla beans, a friend bought a lot of them on ebay for less than $1 each. I was able to buy a few from her. They are about $5 each in the grocery store.

Denise
(11/06/09)

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Garlic Jelly

Garlic jelly is excellent on meats, especially pork. This recipe does not make much, but the opened jar keeps in the refrigerator a long time. Use common sense of length of time kept, of course.

Garlic Jelly

2 tbsp Butter
1 head of Garlic, separated, peeled and minced
3 cups Sugar
1/2 cup Apple Cider Vinegar
6 oz liquid Pectin

In a large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until garlic is light golden brown; 3 to 4 minutes. Add sugar and vinegar. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from top of jelly.

Pour into jars, seal and process in boiling water bath for 5 minutes.

Refrigerate each jar after opening.

Yield: about 3 cups of Jelly

Debra
(9/2/09)

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Anita's Pear Butter

Anita's Pear Butter

I un-vented this year before last when a friend gave me 2 big boxes of pears from her tree, ready to eat *now!*

Quarter and core washed pears.

Place in crock pot on low setting, go away for a day or two, stir occasionally.

Once it is cooked down to a sauce, add what ever spices you might want. I added cinnamon, allspice, and nutmeg to taste. You can add cloves, too.

Place in hot jars and pressure can for 20 minutes (using the instructions your pressure canner states for canning pears).  It just doesn't get any easier than this.

Anita
(12/1/06)

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Kimchi de Provence

Kimchi de Provence

1 head Chinese (Nappa) Cabbage--you can use European cabbage but it's just not the same
4 tbsp Kosher salt--PLEASE use Kosher!
1 tbsp Herbes de Provence
1 bunch green onions, chopped, greens and whites
As many cloves of garlic as you can stand, peeled and chopped well--I use at least six

1 glass gallon jar with lid

Chop the cabbage very roughly--I just cut it right across the cabbage every inch or so. Discard the core.

In a big bowl, toss the cabbage, garlic and green onion with the salt and herbes de provence.

Pack into the glass jar. Take the end of your rolling pin (assuming you use a big thick dowel like I do) and lightly pound the contents in the jar. Your goal is not to pulverize but to get the cabbage juice flowing. Screw the lid on and leave on your counter at room temperature for 48-72 hours or so.

Refrigerate after opening. Delicious!

Notes
This is a "white" kimchi, without red pepper. It's not hot at all, but it has the benefits of fermented cabbage, which are numerous, and garlic.

To make more traditional kimchi, take the above recipe, add a nob of ginger peeled and chopped fine, leave out the herbes de provence, and add at least a tablespoon of red pepper flakes. You can add any vegetables you'd like to this, but I suggest staying away from broccoli, except maybe the stems.

Kimchi is very versatile, you can add or leave out garlic, ginger and/or red pepper and many different
flavorings. I do suggest for health reasons you have nappa cabbage as your base and add or subtract other things to it for different tastes.

It will last in your fridge for several weeks, and in fact will "ripen" and improve in flavor as it sits.

Lynn S.
(11/25/06)

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Banana Jam

Banana Jam

Cut up 2 cups of ripe bananas, 1 cup sugar, 2 tablespoons lemon juice.

Place all in saucepan, stir and heat gently until thickens. Place in jars while hot. Makes 3 medium jars of jam.

Enjoy!
Brenda
(6/22/06)

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Slovenian Oil-Packed Roasted Peppers

Slovenian Oil-Packed Roasted Peppers
thread started by Denise (9/16/05)

We have a bumper crop of peppers this year.

My Slovenian grandmother used to roast them, slice them lengthwise and pour olive oil over them to preserve them. Does anyone have details of this process? My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.

We've dried quite a few, but it's just not the same. Frozen ones are okay in stews, but I love those roasted/oiled ones best.

---

Maggie's wrote:
Been there done that, Roast with olive oil. While they're roasting boil jars and lids. Keep in boiling water. Remove one jar at a time, put peppers and oil in and seal.

Oil has to be hot. Be sure to wipe the rim of the jar before you put lid on. Keep lids boiling too.

---

jp's list of links on the 'net for oil-packed roasted pepper recipes (plus a few pickled pepper recipes):

PepperFool Recipes: Canned
There are other canning and pickling recipes on this website.
http://www.pepperfool.com/recipes/canned/oil_packed.html

Vegan Chef
http://www.veganchef.com/recipes.htm

Fiery Foods & Barbecue Central
http://www.fiery-foods.com/dave/pickle.html

Pickling recipes, some at low temperature to minimize mushiness:
University of California, Division of Agriculture and Natural Resources
http://anrcatalog.ucanr.edu/pdf/8004.pdf
(Reply to: My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.)

Check the recipe. Some are safe, some aren't. If you aren't sure, you can probably refrigerate them instead. That should slow down any dangerous spoilage. Although tons of people do eat unrefrigerated oil-packed garlic, peppers, etc., there is still a small risk of botulism.

Another thing to do with roasted peppers is freeze them. They work great for cooking.

--jp, soon to restock the freezer with roasted chilis since it's that time of year again

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Cranberry Marmalade (from Joan)

Cranberry Marmalade (from Joan)

1 grapefruit
1 orange
2-1/2 cups water
3 cups cranberries
5 cups sugar

Cut up and thinly slice grapefruit and orange. Place in pan with water and simmer 20 minutes.

Increase heat to medium and add cranberries and sugar; cook until thick (about 30 minutes).

I think I used to do the jelly test (drop solidifying off the end of the spoon or something?) but I don't remember. This stuff is really good - tastes kind of like English Seville orange marmalade.

Joan
(10/03/04)
(Editor's note: Though it does not state this is a canning recipe, it is listed here because one can if they wish. It is also listed in "Sauces".) Cranberry Marmalade

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Hominy (both Lye and Lime Method)

Hominy (both Lye and Lime Methods)
(Canning method and notes at the end.)

Lye is also known as quicklime.

In a large kettle, bring 1-1/2 gallons of water and 3 tbsp of lye to a boil (take care not to inhale steam from the lye water). Add 1 gallon of clean dried shucked corn. Simmer 10 minutes (no need to stir). Remove from heat and let sit for 25 minutes.

Drain off the lye water and add clean water. Wash with repeated changes of fresh water until the black ends of the corn kernels are loose. Remove the black ends and hulls. Then either soak overnight and follow the "hominy canning" recipe below, or dry and store in a cool place.


Hominy (Soda Method)
(see note 1, below)

Use 2 tbsp of soda and 2 quarts of water for each quart of corn. Follow remaining directions for the lye method, above.


Hominy (Lime Method)
(see note 2, below)

Substitute household lime for lye, following directions for the lye method, above, except cook for two hours or until the hulls loosen.

Hominy Making Hints

o Always use stainless steel, iron, or enamelware for making hominy.

o Stir with a wooden spoon.

o The black ends may be removed by rubbing kernels over a cloth on a washboard, or by using a churn.

o It's OK to miss a few of the hulls and centers.

o Hominy may be used in meatloaf.

o Do not inhale the steam from the lye water.


Canning Hominy

Boil hominy until almost tender. Fill jars 3/4 full. Fill with boiling water. Process 3 hours in boiler, or 90 minutes in a pressure cooker.

---

Notes

Note 1: In the soda method, they appear to mean baking soda (sodium bicarbonate). This agrees with a note I saw in Encyclopaedia Britannica.

Note 2: In the lime method, they appear to mean slaked lime (calcium hydroxide), which would agree with what others have posted on CHILE-HEADS.

The traditional method for making hominy, invented by Native Americans in pre-Columbian times, used a dilute lye solution made from wood-ash leachings.

Flint corn varieties are traditionally used, rather than dent corn varieties, which are used for making flour and cornmeal.

http://www.recipecottage.com/vegetables/hominy01.html

Bushels of Blessings,
Spiral Crone (Lynn)
(10/13/03)

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Apple Butter in the Crockpot Non-Recipe

Apple Butter in the Crockpot Non-Recipe

My crockpot has been spewing apple butter for the last 3 days.

I just threw in apples, added sugar, cinnamon and cloves, and a pinch of salt, turned it on high for an hour, then low for 24 hours or so.

It is sooo good, and easy. I can make applesauce, and slice some for pies while this is cookin'.

I was gifted with bushels of Macintosh apples, some bruised and broken and the deer will get those.

Gail
(9/19/03)

(Note: this can be canned. Follow your canner's directions, etc.)

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Pear and Vanilla Jam

Pear and Vanilla Jam

From "Creating Gourmet Gifts" by Barbara Beckett, published by Allen and Unwin 1992 ISBN 1 86373 246 2. It's a great book.

2 kg (a little more than 4 lbs) under-ripe pears, peeled and chopped
Zest and juice of 2 lemons
3 cups water
1 vanilla bean, split
2 kg sugar

Put the pears, lemon, water and vanilla bean into a pan. Simmer until the fruit is tender. Remove the vanilla bean and add the sugar; stir until the sugar is dissolved. Bring to the boil, and boil hard until setting point is reaches (sugar thermometer 110°C, 220°F), or until a drop sets on a chilled plate and does not run.

Take off the heat and let the jam rest for 15 minutes Ladle into sterilized jars, seal and label. Store in a cool, dark place.

This is a subtle tasting jam, that smells wonderful when cooking. I have found it better to cut the pears up fairly small, the pieces do not disintegrate during cooking, and if you chop roughly, you will large pieces of pear in your finished jam. They can be difficult to spread evenly over your toast. This jam is very popular with my family and friends.

Leigh
licking fingers, in Canberra
(5/15/03)

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Green Tomato Pickles (from Katherine)

Green Tomato Pickles (from Katherine)

I have a delicious recipe for green tomato pickles. It is actually about half sliced onions and half sliced green tomatoes and involves molasses. It's great with cold meat. It's from my English (NZ actually) grandmother. Don't know where she got it.

Okay, I pulled out my family cookbook and here it is:

Take 2 quarts green tomatoes, slice them and sprinkle with salt, let stand for 24 hours; then strain off liquor.

Mix together:
1 qt malt vinegar
1/2 pint dark molasses
1 tbsp mustard, English
1/2 tbsp curry powder
1/2 tsp mixed spice (pickling spice)

Heat to nearly boiling; then put in tomatoes and 3 large sliced onions; 1 small egg-spoon cayenne pepper (this is smaller than a teaspoon). Cook 5 min. can add flour for thickening.

Then I guess you put them in sterile jars. They have to sit for at least a month so the flavor develops.

I haven't made this, but my mother has and it's wonderful. I also have a good recipe for apple chutney if anyone wants it.

Katherine C.
(10/2/02)

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Green-Tomato Jam (Tomates Vertes)

Green-Tomato Jam (Tomates Vertes)

The original source for this recipe is La Cuisine Occitane, by Huguette Castignac, 1973.

Makes about 2-1/2 pints.

2 lb. green tomatoes, sliced (about 4 cups)
3 cups sugar
1 tsp. vanilla extract or 2 tbsp. fresh lemon juice

Layer the tomato slices with the sugar, add the vanilla extract or lemon juice, and let the tomatoes macerate overnight.

The next day, cook the jam over medium heat for approximately 30 minutes, or until it reaches the jelling stage. Be careful: The jam cooks very quickly and will harden in the jars if it is overcooked; it is better to under-cook the jam slightly.

Put in jars. Process in a boiling water bath.

jp
(9/8/02)

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