Green Tomato Preserves

Ingredients

• one peck of tomatoes
• one cup salt
• three quarts vinegar
• two pounds brown sugar
• two tablespoonfuls cinnamon
• half pound white mustard seed

Method

1. 1

   Peel and slice tomatoes, sprinkle with salt, and let stand overnight.

2. 2

   Drain and boil in water and vinegar for a few minutes.

3. 3

   Make syrup with vinegar, sugar, and spices, boil, and pour over tomatoes while hot.

Nutrition per serving

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 30. The excerpt below is the record exactly as published.

GREEN TOMATO PRESERVES. Select those of medium uniform size, wash, but do not pare. Boil very gently, until tender but not broken, in just cold water enough to cover. Allow a pound of sugar to a pound of fruit. Strain the liquor, add sugar, rind and Juice of a lemon, two or three pieces of ginger root. When syrup has boiled up well, 65 skim, add tomatoes and simmer gently until transparent, and syrup rich and thick. PLUM BUTTER. Take common red plums, wash, and put on to cook, using enough water to prevent burning. When soft, mash through a coarse sieve or colander; add to the pulp half its weight in sugar. More sugar can be added if liked. Cook until thick as apple butter. It will be a rich brown, and with its pleasant tartness is a relish not to be despised in winter time. FARMERS’ CITRON. Take sweet apples, pare, quarter and core, stew with a little sugar ’till just done through. ‘Then spread on plates todry. It makes a nice addition to cakes or puddings, BLACKBERRY CORDIAL. One pound sugar to three pounds berries, let stand twelve hours. Press out and strain, add one third of quantity good brandy, and spice to taste. Bottle and cork very tight. No cooking. ; Full Line of Patent Medicines, at Davis’ Pharmacy. SWEET PICKLE PLUMS, PEARS, PEACHES, OR OTHER FRUIT. Seven pounds of fruit pared, four pounds white sugar, one pint strong vinegar; mace, cinnamon, and cloves. Pare peaches and pears, prick damsons and plums. Put into the kettle with alternate layers sugar, and heat slowly to a boil, add the vinegar and spice, boil five minutes, take out the fruit and spread on dishes to cool. Boil syrup thick, pack fruit in glass jars, pour on syrup boiling hot. Examine every few days for the first month and if any signs of fermenting, set jars uncovered in water, and heat until the contents are scalding. GREEN TOMATO SWEET PICKLE. One peck of tomatoes peel and slice, sprinkle with one cup salt, let stand all night. In the morning drain. Boil in two quarts water, and one pint vinegar, two or three minutes, then drain. Make a syrup of three quarts vinegar, and two pounds 66 AGENCY FOR MINERAL WATERS---BRADHAM’S PHARMACY. brown sugar, two tablespoonfuls cinnamon, cloves, spice, mustard, half pound. white mustard seed. Boil syrup fifteen minutes, pour over tomatoes while hot. SPICED TOMATOES. Two pounds ripe tomatoes, scald and slip off skins, one pound brown sugar,

Cook this with the app: pantry check, scaling, and the assistant.