I'm starting to have tomato impatience...the darn things just won't ripen, (and I've heard it said from many a farming folk in this Valley of ours that I'm not alone)!
So...what's an impatient girl like me to do? Bring on the Bernardin Home Preserving Bible, (er, I mean book).
18 cups cored and chopped tomatoes
3 onions, chopped
3 large celery stalks, chopped, (I used 5 med sized ones)
1 green pepper, chopped
1 red pepper, chopped
1 hot red pepper, finely chopped
3 cups white vinegar
2 1/2 cups lightly packed brown vinegar
4 1/2 tsp pickling salt
4 1/2 tsp pickling spices, (tied in a cheesecloth bag)
-Combine all the vegetables, vinegar, brown sugar and salt in a large stainless steel saucepan...add your pickling spice mixture which you have lovingly tied in a cheesecloth bundle.
Now bring it all to a roaring boil, stirring frequently for a few minutes. Then bring down the temp and boil gently for 3 hours or so, (until mixture reaches desired consistency)...stirring occasionally, (to prevent scorching). Discard cheesecloth bag. Put into freshly sterilized jars, (250 or 500 ml sized are best). Put on lids and screw bands and put in a water bath canner. Can 15 minutes for the 250 ml sized or 20 minutes for the 500 ml sized. Remove jars and place on a level surface for 12-24 hours. Label and store in a cool, dark place!
It yielded 10-250ml sized jars...not too bad for an evening of canning!