I first found and made this recipe in 2009 when we were going to have an early frost and my tomato plants were covered with green tomatoes -- including green cherry tomatoes, which I also added in. I figured out that 24 large green tomatoes weigh approximately 13.5 lbs., so I factor that in when using different sizes. The changes I made to this recipe are: 1) I make this as a hot relish, adding 18-24 jalapeno peppers (remove the seeds for medium heat), 2) I use less sugar (~ 4 cups), and 3) I remove any seeds that can be removed quickly and easily from the tomatoes as I cut them up to put in my food processor, which helps reduce the time needed to drain the tomato mixture. With these changes, I get anywhere from 15-17 pints.
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I first found and made this recipe in 2009 when we were going to have an early frost and my...