Terrific Tomato Soup and Other Tomato Recipes
(Page 6 of 9)
September/October 1975
The Mother Earth News editors
[2] Pickles are darkened by the iodine in iodized salt, and the additives which prevent table salts from caking give the vinegar solution a cloudy appearance. You can avoid such problems by choosing pickling, dairy, or kosher salt for your preservation purposes. Here are two easy and delicious recipes for pickled tomatoes:
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Ruby Hoops' Sweet Tomato Relish
4 cups ground green tomatoes
1 red sweet pepper
1 green sweet pepper
2 medium onions
2 or 3 tart red apples
2 cups vinegar
1 1/2 or 2 cups sugar or honey
3 teaspoons salt
2 teaspoons mustard seed
Grind together all the fruits and vegetables, and drain off a little liquid if there's too much. Combine the vinegar, sugar or honey, and seasonings. Then bring the mixture to a boil and pour it over the ground ingredients. Heat the whole panful to a boil once more and hold it there for 10 to 15 minutes, stirring frequently. Pour the product into prepared jars, process the containers for 5 minutes in a boiling water bath, and seal them according to the manufacturer's instructions. "Our favorite hamburger relish," says Ruby. "I usually double or triple the recipe and give some away."
Green Tomato Pickles
(Yield: about 4 pints or 9 half pints)
2 quarts sliced green tomatoes
Salt
2 cups cider vinegar
2/3 cup dark brown sugar
1 cup sugar or light honey
3 tablespoons mustard seed
1/2 teaspoon celery seed
1 teaspoon ground turmeric
2 large red sweet peppers, chopped
1 hot green or red pepper, chopped
3 cups sliced onions
Place layers of tomatoes-sprinkled with salt-in a crock or enamel pan, let the slices stand about 12 hours, and drain them. Bring the vinegar, sweetenings, and spices to a boil. Then add the sliced onions and boil the mixture gently for 5 minutes. Add the drained tomatoes and chopped peppers and, again, bring the contents of the pan slowly to a boil and simmer for 5 minutes (stir occasionally with a wooden spoon). Pack the pickles into hot jars, with care that the pickling liquid covers the vegetables. Adjust the lids, process the containers in a boiling water bath, and seal them according to the manufacturer's directions.
Preserves and Conserves
Various cookbooks, and the makers of pectin products, offer recipes for preserves and conserves made of ripe and green tomatoes, sugar or honey, spices, apples, raisins, etc. The combinations are many, and can be varied according to your own imagination and taste. There are also very good recipes for green tomato mincemeat, a pleasant change.
How to Rescue Tomatoes From Frost
Green tomatoes that are still on the vine when frost threatens can be used in the above recipes. Or they can be allowed to ripen in any of several ways and eaten fresh or put up later.
Last summer, when we had to move and leave our garden behind, we gathered all the green tomatoes — whatever their size and took them with us. They ripened beautifully on windowsills, counters, and tables—all about the same time, so that I ended up canning most of the fruit.
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