Michigan State University Extension
Preserving Food Safely - 01600868
10 to 11 lb. of green tomatoes (l6 cups sliced) 2 cups sliced onions l/4 cup canning or pickling salt 4 cups vinegar (5% acidity) 3 cups brown sugar l tbsp. mustard seed l tbsp. allspice l tbsp. celery seed l tbsp. whole cloves
YIELD: About 9 pints
PROCEDURE: Wash and slice tomatoes and onions. Place in bowl, sprinkle with l/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill hot jars with mixture and cover with hot pickling solution, leaving 1/2- inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR PICKLED SWEET GREEN TOMATOES IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style of Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Pints l0 min. l5 min. 20 min. Hot Quarts l5 20 25