Green Tomato-Orange Pie Filling
Makes 6 to 8 quarts
16 cups chopped green tomatoes (16 to 32 tomatoes, depending on size)
12 cups peeled and chopped tart apples (feel free to use windfalls and seconds; takes 3 to 4 pounds apples)
4 cups dried cranberries
1⁄4 cup grated orange zest
2 cups water 2 1⁄2 cups packed brown sugar
2 1⁄2 cups granulated sugar
1⁄2 cup cider vinegar
1 cup bottled lemon juice
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
Jars: 16-ounce, 32-ounce.
Headspace: 1⁄2 inch.
Total prep time: 3 hours. Process time: 15 minutes. Storage length: 1 year.
Step 1: Wash tomatoes and apples. Remove and discard stem end of tomatoes and roughly chop the tomatoes; set aside. Peel, core and chop apples; set aside.
Step 2: In a large stockpot, mix all ingredients.
Step 3: Begin to heat under low to medium flame. Simmer mixture uncovered, stirring occasionally to keep from scorching, about 40 minutes, until thickened. Remove from heat.
Step 4: Ladle into jars, leaving 1⁄2 inch headspace. Remove air bubbles from jars. Wipe rims of jars with a clean damp towel.
Step 5: Put on lids and process. OR, cool completely, and then fill freezer-safe storage containers (leave 1 1⁄2 inches headspace). While it doesn't use a seasonal ingredient, pecan pie is another favorite that's great to have on hand.