Stir lime into water, letting any lime that does not dissolve settle to the bottom. Wash, dry, and slice tomatoes into a large crock, glass or food grade plastic container. Do not use aluminum containers. Cover with lime water. Soak for 24 hours at room temperature. Discard lime water.

Rinse sliced tomatoes thoroughly in several rinses of cool fresh water. Drain. Mix together sugar and vinegar. Pour over tomatoes. Soak for 12 hours at room temperature. Prepare jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot.

Pour tomatoes and brine into a large saucepan. Tie up pickling spices, cinnamon, and salt in a cloth bag. Add to saucepan. Bring to boil and cook for 30 minutes. Pack tomato slices loosely into clean, hot jars. Remove spice bag and pour hot liquid over tomato slices leaving 1 ⁄2 -inch headspace.

Remove air bubbles and wipe rims. Adjust lids and process for 10 minutes, using boiling water bath method. Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours. When cool, check seals.

Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

Processing: As published by Mrs. Wages: "process for 10 minutes" (boiling water bath canner) - 10 minutes.