Preparing and Canning Pickled Vegetables
Spiced Green Tomatoes
- 6 pounds small whole green tomatoes
- 9 cups sugar
- 1 pint cider vinegar (5%)
- 2 sticks cinnamon
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice
- 1 tablespoon whole mace or ½ tablespoon ground mace
Yield: About 4 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Small green fig or plum tomatoes are suitable
for this pickle. Wash, scald and peel. Make a syrup of the sugar, vinegar
and spices. Drop in the whole tomatoes and boil until they become clear.
Pack tomatoes into hot jars, leaving ½-inch headspace. Strain
syrup and cover tomatoes with the syrup, again leaving ½-inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with
a dampened clean paper towel; adjust two-piece metal canning lids. Process
in a Boiling Water Canner.
|Table 1. Recommended
process time for Spiced Green Tomatoes in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed. 2006.
Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.
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