Spiced Green Tomatoes

"From the National Center for Home Food Preservation website."


6 pnds small whole green tomatoes
9 cps sugar
1 pint cider vinegar (5%)
2 sticks cinnamon
1 tblspn whole cloves
1 tblspn whole allspice
1 tblspn whole mace or ½ tablespoon ground mace

Yield: About 4 1-pint jars.

Procedure: You may use small green fig or plum tomatoes for this pickle. Wash, scald, and peel. Make a syrup out of the sugar, vinegar and spices. Drop in the whole tomatoes and boil them until they become clear.

Pack the tomatoes into hot jars, leaving ½-inch of headspace. Strain out the syrup and cover tomatoes with the syrup, again leaving ½-inch of headspace. Remove the air bubbles and adjust headspace if needed. Wipe rims of jars off with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Style of Pack - Hot
Jar Size - Pints
Process Time at Altitudes of
0 - 1,000 ft - 15 min
1,001 - 6,000 ft - 20 min
Above 6,000 ft - 25 min

adapted from "So Easy to Preserve", 4th ed. 1999. 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.