Mix together with salt and pepper to taste.
Roll tomatoes in mixture and fry until golden brown.
Serves 4 people.
May substitute yellow squash for green tomatoes.
While preparing the dipping process for the tomatoes, heat the oil in large
issolved, about 5 minutes. Stir green tomatoes, red bell peppers, red onion
rinder, grind together the green tomatoes, red peppers, green peppers, onions, apples, and
Cut off steam end of green tomatoes.
Coarsely chop green tomatoes, celery and bell
00b0.
To prepare the green tomatoes, combine flour and next 4
Put through meat grinder:
green tomatoes, green pepper, red pepper and onions.
Drain off most of the juice.
Cook for about 30 minutes.
Add vinegar, sugar, salt, mustard seed and celery seed.
Cook for 30 minutes.
Pour into hot sterilized pint jars and seal.
Makes 3 to 4 pints.
Chop green tomatoes; place in drainer.
Pour boiling water over tomatoes and let stand; drain.
Chop onions and peppers. Combine tomatoes, onions and peppers in a large canner.
Add all other ingredients.
Bring to a boil.
Turn down to a simmer and cook for about 1 hour.
Pack in cleaned jars; seal with canning lid and process for 15 minutes.
Makes about 7 to 9 pints.
Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers.
Add hot and bell peppers to soak in 2 cups sugar for 20 minutes.
Put green tomatoes in enamel pan and pour the salt over them.
Let stand for 20 minutes.
Next, pour off the brine.
Mix tomatoes and peppers together.
In large pot, put the sugar and vinegar and heat it.
Add the peppers and tomatoes.
Let simmer, slowly, until tender or changes color.
Do not boil.
Seal in jars. Makes approximately 8 quarts.
Grind (food processor) green tomatoes, green pepper, onions and red pepper.<
After chopping green tomatoes, put in cheesecloth or colander and mash juice out. Then put all ingredients in large pot and bring to a boil over medium heat. Reduce heat and simmer uncovered 30 minutes or until thick. Spoon hot mixture into hot sterilized jars. Cover at once with metal jar lids and bands. Process in boiling water bath for 15 minutes. Makes 3 to 4 pints.
Using food processor, chop green peppers, red peppers, onions, cabbage, green tomatoes and sugar until they yield amounts in parentheses.
Mix chopped vegetables well and soak overnight in water with 1/2 cup pickling salt added.
Rinse well in cold water and drain.
Put green tomatoes in grinder.
Sprinkle with salt and leave overnight.
Drain and press, then add sugar.
Cook slowly for 3 hours.
Stir to prevent burning.
Add mace, cinnamon, cloves and up to 1 quart of vinegar.
Cook 15 minutes longer.
Put in hot jars and seal.
Peel and cut up green tomatoes and onions.
Cut and take seeds out of bell peppers.
Put all this in blender.
Blend on high until all are chopped as fine as you like.
Put mixture into large pot.
Add sugar, vinegar and salt.
Mix well.
Cook until this comes to a rolling boil.
Put in jars and seal.
This can also be put in freezer, if desired.
Also, add hot pepper to vegetables in blender.
Makes 12 to 15 pints.
Pour boiling water over green tomatoes; let stand 5 minutes. Drain.
Heat together vinegar, salt, sugar, mustard and celery seed and turmeric.
Add tomatoes, onions, peppers and hot pepper; boil 15 minutes.
inutes.
To prepare Fried Green Tomatoes:
Heat oil in a
Grind onion, cabbage, green tomatoes, green peppers, red peppers and celery.
You can use food processor.
Add salt.
Let stand overnight.
Drain.
Mix together green tomatoes, salt and cabbage.
Let stand overnight.
Drain well.
Add to the tomato mixture green peppers, red peppers, onions, vinegar and sugar.
Put the following spices in a cloth bag or a tea ball:
celery seed, mustard seed, cinnamon, whole cloves and turmeric.
Add spice bag to tomato mixture.
Cook until done.
Pour into hot jars.
Seal.
Makes 20 to 22 pints.
Mush green tomatoes, sugar, onions and peppers.
Put in enameled saucepan.
Put in ground vegetables and remaining ingredients.
Simmer 1 hour.
While still steaming hot, spoon into sterile pint jars and seal.
Makes 6 to 8 pints.