Walter BLIZZARD / Denise WICKLINE

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David John KILPATRIC / Pansi Cox FOUNTAIN

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Brownie BROWN / Lucy PITTMAN

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[65] 1 Gallon of Green Tomatoes (16 cups sliced)
1/4 cup of Salt
1/2 Tbl Spoon of powered Alum
3 cups Vinegar (5% acidity)
1 cup water
4 cups sugar
1 Tbl Spoon mixed pickle spices
1 Tbl Spoon Celery Seed
1 Tbl Spoon mustard Seed
1/2 Tea Spoon Cinnamon
1/2 Tea Spoon Allspice

[66] Slice Tomatoes, sprinkle with salt and allow to stand over night. Next morning,
drain, pour 2 Quarts of boiling water with powered alum over the Tomatoes and
let stand 20 minutes. Drain and cover with cold water and drain again. Combine
Vinegar, water and sugar; tie cinnamon, celery seed, allspice and mustard seed i
n a cloth
bag and add to solution. Bring mixture to boil and poor over Tomatoes. Let stand
over night. Drain solution and re-boil. Poor re-boiled solution over the Tomatoe
s
and let stand over night. On the third morning, boil complete mix (tomatoes and
solution) to a boil and place immediately into sterile containers.

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Matthew Samuel GAHR / Rachel Leigh LEUDTKE

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