20-25 lbs. solid hard totally green tomatoes
10-12 lbs. onions
4 large green peppers
4 large sweet red peppers
4 large sweet orange peppers
4 large sweet yellow peppers
1 container Morton’s Pickling Salt (DO NOT USE table or Kosher salt)
2-3 gallons white vinegar
2 quarts Cider vinegar
5 lbs. white sugar
1/2 cup mixed pickling spice
8 Bay Leaves
2-4 Dried Hot Peppers (if you like it spicy – add more)
Cheesecloth and kitchen string

Wash very hard totally green tomatoes in cold water. Drain and dry with paper towels. Core and cut into bite-sized chunks. Start layering them into a very large stockpot. Sprinkle well with pickling salt. Continue layering tomatoes and salt until all are used up. Cover with a clean dish white cotton dishcloth. Let sit in a draft-free sight for 2-4 hours. The pickling salt draws moisture from the hard tomatoes. If it is a very warm day, 2 hours is sufficient to soften tomatoes a bit.

Rinse in cold water at least twice.

Drain well. Divide into 2 large stockpots.

Slice onions. Divide equally into each stockpot. Wash sweet peppers, dry with paper towel, seed them, and cut into slices. Divide equally between two stockpots.

Pour 1 quart of cider vinegar into each stockpot. Pour one gallon white vinegar into each part. The extra gallon can be divided equally between each stockpot (if needed to cover veggies completely). Add 2-1/2 lbs. white sugar to each stockpot. Stir well.

Onto a quadrupled square of cheesecloth place ¼ cup mixed pickling spice, ½ the dried hot peppers, and four of the bay leaves. Gather up the corners and tie with kitchen string.
Place one spice ball into each stockpot. Sink it down towards the middle.
Stir ingredients in each stockpot well.

Cover and bring to a boil on high heat. Once it comes to a boil, turn down heat and simmer about 30 to 45 minutes until tomatoes are tender but not mushy.

Meanwhile, sterilize 12 to 15 quart mason jars and lids and bands according to manufacturer’s recommendations.

Remove and discard spice balls. With slotted spoon fill each jar with veggie mixture packing down with plastic knife to remove air pockets. Cover with hot brine within one inch of top (headroom).
Wipe rims with clean wet cloth and place sterilized lid on each jar. Screw on sterilized band tightly.

Process in boiling water bath for 20 minutes (timer begins after water comes to a rolling boil. Remove with jar tongs and place on kitchen counter covered with old terry cloth towels (I use two old bath towels) to cushion them.

The best sound you will hear is “pling” “pling” “pling” which means the jars have sealed. Cool overnight. Check seals. Wash jars in cool water.
Dry and label them.

Yield: 12 to 15 quarts.
Sounds like a lot but once you have tried them, they won’t last long.

Posted by group owner Jeanne on creative canning cuisine - Yahoo groups