Ingredients
Scale
3 lbs. cubed green tomatoes, about 6 cups {no peeling or coring needed}
2 onions, coarsely chopped
1/4 cup butter
4 tbsp. curry powder
1 tbsp. cumin
1 cup water
1/2 cup brown sugar
2 tbsp. lemon juice
1/2 tsp salt
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Chop onions and then saute them in butter until translucent. Add curry powder and cook for an additional 3 minutes.
- Add remaining ingredients, cover and simmer for 30 minutes, and give it a stir occasionally. You may need to add more water {but I did not}.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on.
- Place jars on an elevated rack in the canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
- Cover; bring water to a gentle boil. Process 30 minutes. Remove jars and place upright on a towel to cool completely.
- After the jars cool, check seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary}.
- My friend Jane also says you can pressure this for 10 minutes if you do not want to use the water bath method. It’s up to you. Yields {5} pints.