I grew the dumbest tomato plants this past year… I mean really, the dumbest, lamest plants EVER. They have had tomatoes on them since the beginning of July…and they are still GREEN….ok, some have a hint of pale pink-ish blush, but they are taking FOR-EVER to ripen.
Did I mention they were dumb?
So I scoured the 2 canning books I have and not liking something about each recipe I came across, decided to take parts from each and created a new recipe. I must say, I am totally pleased with the result so therefore have to share.
First take some unripe tomatoes and make sure they are pale, pale green and just starting to turn colour. Avoid dark green tomatoes as they have a chemical called solanine in larger quantities and therefore has been known to cause stomach and gastrointestinal upset. Your tomatoes should look like this…
6 Cups finely chopped and cored green tomatoes
1 Large, Sweet White Onion, finely diced
1 Red Bell Pepper, seeded and diced
1/4 Cup Pickling Salt
3/4 Cup Granulated Sugar
3/4 Cup Cider Vinegar
1/4 Cup Water
1 Tbsp Mustard Seeds
1/2 tsp Celery Seeds
Prepare canning jars and lids.
In a large bowl, combine tomatoes, onion and pepper and the pickling salt. Cover and let sit in a cool place (70F to 75F) 12 hours or overnight. Drain for at least an hour in a colander, then rinse with cold water and drain again for another 2 hours.
In a large non-metallic stock pot, combine the vinegar, sugar, water, mustard seeds and celery seeds. Bring to a boil stirring to dissolve sugar. Add tomato/onion mixture and bring back to a boil, simmer 5 minutes.
Ladle into hot, sterilized canning jars leaving a 1/2″ head space. Remove air bubbles, wipe rims and adjust lids. Screw bands on fingertip tight.
Place in a boiling water canning bath and process for 5 minutes. Start timing when water returns to a boil. Remove and let cool on a wire rack undisturbed for 24 hours.
Makes 5 half-pint jars.