Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Tested source
This page follows the National Center for Home Food Preservation recipe for Spiced Green Tomatoes. Keep the tested proportions, preparation schedule, jar sizes, headspace, pack style, and altitude-adjusted process.
Preparation timeline
- Prepare: Set up the boiling-water canner and required jars.
- Schedule: Select uniformly small, firm green tomatoes so they heat consistently and hold their shape.
- Cook: Complete every tested heating, soaking, or curing step in order.
- Fill: Hot pack; leave 1/2 inch headspace.
- Process: Use the exact schedule for jar size, pack style, and altitude.
- Cool: Leave jars undisturbed for 12 to 24 hours, then check seals.
Equipment
- Boiling-water canner with rack
- Pint jars only, lids, and bands
- Large nonreactive saucepan or curing vessel as specified
- Knife and cutting board
- Measuring cups and spoons
- Canning funnel and jar lifter
- Bubble remover or headspace tool
- Clean damp cloth and timer
Visual method guide
- Prepare jars and canner.
- Measure and prepare ingredients exactly.
- Complete the tested schedule without shortcuts.
- Pack and leave 1/2 inch headspace.
- Process for jar size, pack style, and elevation.
- Cool and verify seals.
Safety essentials
- Use small whole green tomatoes and cider vinegar labeled 5% acidity; retain the tested sugar-to-vinegar ratio.
- Do not dilute the vinegar, change the tested proportions, substitute ripe tomatoes, or use jars larger than pints.
- Use only the tested jar sizes and leave 1/2 inch headspace.
- Apply the complete altitude schedule.
- Refrigerate any jar that does not seal.
About this recipe
This tested NCHFP recipe preserves whole spiced green tomatoes using an acidified formula and boiling-water processing. The expected yield is about 4 pint jars.
Before you begin
Select uniformly small, firm green tomatoes so they heat consistently and hold their shape. Use small whole green tomatoes and cider vinegar labeled 5% acidity; retain the tested sugar-to-vinegar ratio. Prepare all equipment before the final fill so jars can be processed promptly.
Safety classification
Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
Spiced Green Tomatoes — NCHFP
Ingredients
- 6 lb small whole green tomatoes small green fig or plum tomatoes are suitable
- 9 cups sugar
- 1 pint cider vinegar 5% acidity
- 2 cinnamon sticks
- 1 tbsp whole cloves
- 1 tbsp whole allspice
- 1 tbsp whole mace or 1/2 tablespoon ground mace
Equipment
- Boiling-water canner
- Canning jars Four pint jars
Directions
- Prepare hot pint jars and lids. Wash the tomatoes, scald them, and remove the skins.
- Tie the whole spices in a spice bag. Combine sugar, 5% cider vinegar, and the spice bag in a large pot; bring to a boil to make the syrup.
- Add the peeled tomatoes and boil gently until they become clear.
- Pack hot tomatoes into hot pint jars, leaving 1/2-inch headspace. Remove the spice bag, strain the hot syrup over the tomatoes, remove bubbles, adjust headspace, wipe rims, and apply lids.
- Process pints for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve chilled as a sweet-spiced pickle alongside roasted meats, sandwiches, or cheese.
Frequently asked questions
Can I reduce the vinegar?
No. Keep the tested acid strength and proportions.
Can I shorten the preparation schedule?
No. Complete every tested soaking, curing, heating, and packing step.
What if a jar does not seal?
Refrigerate it promptly or reprocess within 24 hours with a new lid and the full tested process.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Select uniformly small, firm green tomatoes. Refrigerate any unsealed jar promptly or reprocess within 24 hours using a new lid and the full tested process.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September, October
How much of the main ingredient should I grow?
40–80 lb of Tomatoes per person per year
The source-cited calculator below can convert your pantry goal into row foot estimates where compatible yield data exists.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.