TOMATO CONSERVE

Yield: 8 eight oz. jars.

Ingredients

  • 18 cups tomatoes, cut in chunks
  • 3 teaspoons ginger
  • 6 cups sugar
  • 3 lemons (thinly sliced)

Procedure

  1. Cook tomatoes 45 minutes.
  2. Add sugar, lemon, and ginger.
  3. Cook until thick and smooth.
  4. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight.
  5. Process in Boiling Water Bath 10 minutes.

TOMATO MARMALADE

Yield: 8 eight oz. jars.

Ingredients

  • 3 quarts tomatoes (12 cups, after cutting)
  • 2 oranges
  • 2 lemons
  • 10 cups sugar
  • 2 tablespoons whole cloves
  • 6 tablespoons broken cinnamon stick

Procedure

  1. REMOVE peel from tomatoes and cut in small pieces.
  2. Slice oranges and lemons very thin and quarter the slices.
  3. Pour off juice from the tomatoes.
  4. Add sugar. Stir until the sugar is dissolved.
  5. Add oranges, lemons, and spices which have been ties loosely in cheesecloth bag.
  6. Place mixture over high heat and boil rapidly, stirring often.
  7. Cook until clear and thick (about 50 minutes).
  8. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight.
  9. Process in Boiling Water Bath 10 minutes.

GREEN TOMATO SWEET PICKLES

Yield: 8 pints.

Ingredients

  • 1 gallon green tomatoes (16 cups sliced)
  • 1/4 cup salt
  • 1/2 tablespoon powdered alum
  • 3 cups vinegar (5% acidity)
  • 1 cup water
  • 4 cups sugar
  • 1 tablespoon mixed spices
  • 1/2 teaspoon cinnamon
  • 1 tablespoon celery seed
  • 1/2 teaspoon allspice
  • 1 tablespoon mustard seed

Procedure

  1. SLICE tomatoes. Sprinkle with salt and allow to stand overnight.
  2. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain.
  3. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes.
  4. Let stand in this solution overnight.
  5. Drain and bring solution to boil and pour over tomatoes. Let stand overnight.
  6. On the third morning bring the pickles and solution to a boil.
  7. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight.
  8. Process in boiling water bath 10 minutes.

GREEN TOMATO DILL PICKLES – KOSHER STYLE

Yields 6 quarts.

Ingredients

  • Green tomatoes
  • Stalk celery
  • Sweet green peppers
  • Garlic
  • 2 quarts water
  • 1 quart vinegar
  • 1 cup salt
  • Dill

Procedure

  1. USE small, firm green tomatoes.
  2. Pack into sterilized jars.
  3. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths.
  4. Make a brine of the water, vinegar and salt.
  5. Boil with the dill for 5 minutes.
  6. Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put on cap, screw band firmly tight.
  7. Process in Boiling Water Bath 15 minutes. These will be ready for use in 4-6 weeks.

CAROLYN PARSONS’ HOMEMADE LASAGNA

Ingredients

  • 2/3 pound lean ground beef
  • 1 tablespoon butter
  • 2 onions or 1 large onion
  • 1 pound (approximately) of tomatoes — slice & crush
  • 2 tablespoons of tomato paste
  • 1 beef bouillon cube
  • a dash of garlic powder
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 10-12 uncooked lasagna noodles

SAUCE

  • 1 tablespoon butter
  • 3 tablespoons of all-purpose flour
  • 2 cups of milk
  • 1 1/4 cups shredded mozzarella cheese
  • salt, pepper and nutmeg to taste

Procedure

  1. Saute’ ground beef in a skillet in butter until it loses its pink color. Transfer to a pot.
  2. Peel and chop onions. Saute’ until transparent. Add to meat. Add tomatoes, tomato paste, bouillon cube, minced garlic and seasonings. Cook over medium low heat, covered, for about 20 minutes.
  3. For sauce, melt butter in a sauce-pan. Add flour. Stir to combine. Add milk, stirring. Cook for 3 minutes until thickened. Add most of the cheese. Let melt. Season to taste with salt, pepper and nutmeg.
  4. Pour half the sauce in bottom of an oven-proof casserole. Cover with lasagna noodles. Layer with meat sauce and lasagna noodles. Pour remaining sauce over top. Sprinkle with remaining cheese. Bake at 400 degrees F. for about 20 minutes.

TIP: Substitute ground chicken for half of ground meat to make the lasagna leaner.

GRANDAD LOVES FRIED TOMATO FRITTERS

Submitted by Ralph Dixon Lowe, Rt 5, Box 46A, Georgetown, TX 78626
Serve 4 persons.

Ingredients

  • 10 to 12 small Porter (golfball-size) tomatoes (green or ripe) which have been cubed or chunked into bite-size.
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder or onion flakes (optional)
  • 1/4 cup flour
  • 1/4 cup crushed cornflakes
  • 1 Tablespoon crumbled crisp bacon
  • 1/3 cup butter or corn oil

Procedure

  1. Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar, (onion/garlic), crumbled bacon, (butter or corn oil).
  2. Then take heaped tablespoons full of mixture. Place into palm of hand to shape into rounds about 1/2 inch thickness.
  3. Place into medium preheated non-stick coated skillet.
  4. Cook until desired golden brown. Turn only once.

Serve hot as sidedish, or with honey or molasses.

TOMATO ONION RELISH “HOT STUFF”

Originally made by Grandmother Parsons (Miss Allie) also called “Maw Maw”.

Ingredients

  • 6 – 8 medium size ripe tomatoes, peeled and cut into 1/8’s or 1/4’s
  • 3 – 4 large yellow or white onions, peeled and sliced cross-ways thin (1/8 inch not too thin)
  • (MIX TOGETHER IN CUP AND STIR)
  • 1/3 or 3/4 cup apple cider vinegar 1/3 or 3/4 cup hot water 3 tablespoons sugar
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper

Procedure

  1. Peel tomatoes and cut into “quarter size” pieces.
  2. Peel onions and cut cross ways into thin slices. add to tomatoes. Also add vinegar mixture.
  3. Start cooking and continue over medium heat.
  4. Stir as it heats to break up onion slices and to keep from sticking to pan.
  5. As it heats, add salt and pepper and stir easily.
  6. You can taste the juice and if you want it hotter with pepper, add some.Be careful of red pepper.
  7. Cook until onions seem tender, turn yellowish. Don’t over-cook — about 30-35 minutes.
  8. As soon as it cools some, put in glass jars.
  9. Seal and keep in refrigerator.

CHOW CHOW

A good way to use green tomatoes, this chow chow is a spicy and hot accompaniment to beans and peas.

Ingredients

  • 1 quart green tomatoes, chopped (about 6 to 8 tomatoes)
  • 2 sweet green peppers, chopped
  • 2 large mild onions, chopped
  • 1 small head cabbage, chopped
  • 1/2 cup salt
  • 3 cups vinegar
  • 2-1/2 cups brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon turmeric
  • 2 teaspoons celery seed

Procedure

  1. Grind the chopped vegetables. Add the salt to them, and let the mixture stand overnight.
  2. Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can.
  3. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, tumeric, and celery seed and bring to a boil.
  4. Reduce the heat and simmer for one hour. Stir frequently.
  5. Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.

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