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Prep Time: 120 Minutes Cook Time: 1 Minutes |
Ready In: 121 Minutes Servings: 4 |
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This is such a wonderful canning recipe. I use these tomatoes for everything from my Spaghetti sauce, soups, stews to Salas's. My DH & I love putting them up as this recipe was handed down to my DH's from his grandmother. My DH helped make this canning recipe with his mother for years it is a favourite of his and mine! We get our tomatoes from a farmer's family who have grown beautiful hot house tomatoes for year's. I was told by my MIL & DH that I had incorrectly titled the tomato recipe OOPS! Bon Appétit! Ingredients:
8 lbs tomatoes (red ripe or green) |
2 lbs sugar |
4 tablespoons salt |
1 tablespoon curry |
1 tablespoon dry mustard |
2 tablespoons cornstarch or 2 tablespoons flour |
2 lbs vidalia onions (sliced) |
26 ounces white vinegar |
2 ounces white vinegar, aside for mixing dry ingredients |
Directions:
1. Cut tomatoes & slice onions put in a very large pot.
2. Sprinkle with salt.
3. Let stand overnight.
4. Drain liquid off.
5. Cover with vinegar and bring to a boil.
6. When tomatoes are boiling add sugar.
7. Boil for 30 minutes.
8. Add mixture of mustard, curry with 1 oz of vinegar.
9. Boil for 20 minutes longer.
10. Mix flour or cornstarch with 1 oz of vinegar.
11. Add to boiling tomatoes boil another 10 minutes.
12. Put in sterilized jars with clean dry sealers.
13. Note: boiling time depends on how thick you want the tomatoes for the final product.
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