- This topic has 1 reply, 1 voice, and was last updated November 1, 2014 at 8:54 pm by .
- November 1, 2014 at 8:54 pm #348055
Green Tomato Pie Filling
4 pounds green tomatoes
3 pounds apples
1 cup seedless raisins
1 cup white or golden raisins
1 1/2 cups brown sugar
1 cup honey
3/4 cup apple cider vinegar
1/2 cup water
2 tbs finely chopped lemon peel
1 tbs ground cinnamon
1/2 tsp ground nutmeg
Remove the stem ends of the green tomatoes. Chop the tomatoes into approximately 1/2-inch pieces.
Peel and core the apples.
Chop the peeled and cored apples into approximately 1/2-inch pieces.
Combine the chopped green tomatoes and apples with the other ingredients in a large, non-reactive pot (no aluminum or non-enameled cast iron). Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer, stirring often, for 20 – 30 minutes until the apples and green tomatoes are starting to soften and the mixture has thickened slightly.
Pack the green tomato pie filling into clean pint jars while it is still hot. It is not necessary to sterilize the jars for this recipe. Use the back of a spoon or a butter knife to press out any air bubbles. Leave 1/2-inch of head space between the top of the food and the rims of the jars.
Wipe the rims of the jars clean with a damp paper towel or clean dishcloth (any food on the rims could prevent the lids from sealing). Secure the canning lids to the jars and process them in a boiling water bath for 15 minutes (adjust the canning time for your altitude if necessary). You can also opt for quart rather than pint jars, in which case process them in the boiling water bath for 20 minutes.
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