Spiced Green Tomatoes — NCHFP
A tested NCHFP boiling-water canning recipe for spiced green tomatoes.
Ingredients
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
Instructions
- 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.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use 5% cider vinegar and small whole green tomatoes; do not alter the sugar-vinegar ratio. Adapted from So Easy to Preserve, 6th edition, 2014. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/spiced-green-tomatoes/