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Ruth Blair was my mother. She passed in 2003 aged 93. She made this recipe in quantity every autumn she had a bumper tomato crop to be saved from frost. When I was a boy, I cranked the hand grinder for her.
1 peck (2 gallons) green tomatoes
1 head cabbage
3 peppers, red and green
8 large onions
1 cup salt
Chop and mix together tomatoes, cabbage, onions, peppers. Add salt. Let stand overnight. Drain and add the following:
2 quarts vinegar
2 cups brown sugar
1 Tbsp. mustard seed
2 Tbsp. cinnamon
2 Tbsp. ground black pepper
1 Tbsp. whole cloves
1 Tbsp. whole allspice
2 Tbsp. ginger
1/4 tsp. cayenne pepper
Place the cloves, the allspice and the ginger in a bag. Put all the rest of ingredients into the big pot and boil for 30 minutes, stirring frequently. Remove the bag of spices. Pour into sterile, hot jars and seal immediately. Yield: 15 1/2 pints.
