Green Tomatoes

Green Tomato Preserves

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

Place in kettle, let stand several hours to draw juice. Cook until tomatoes are thick and clear.

Source: Countryside & Small Stock Journal, Sept/Oct 2008, The Homestead Kitchen: Tantalizing Tomato Recipes, pg 80

Green Tomato Chutney

1 lb onions, chopped
5 lbs green tomatoes
2 tsp coarse salt
2 cups sugar
5 cups spiced vinegar (see below)
1 cup raisins

Simmer the onions in a little water until soft. Drain. Peel and slice the tomatoes and put into the saucepan with the onions and salt. Mix well. Bring to a boil. Reduce heat and simmer for 10 minutes. Mix the sugar with the vinegar. Add to the tomatoes. Stir in the raisins and simmer for about one hour or until thick. Stir frequently. Pour chutney into warm sterilized jars while still hot. Cover with sterile lids and rings. Process in boiling water bath for 5 minutes. May be used immediately.
Spiced Vinegar is vinegar 5% acidity in which pickling spices have been steeped for a week or so in the refrigerator (1 Tbsp spices per 1/2 gallon, or to taste). The spices may be separated or left in the vinegar.

Source: Countryside & Small Stock Journal, Sept/Oct 2008, The Homestead Kitchen: Tantalizing Tomato Recipes, pg 80