Measure the 3 cups finely chopped green tomatoes into a 6 quart saucepan. Add lemon juice. Stir in sugar and butter. The butter is necessary to prevent foaming.
Bring mixture to a full rolling boil stirring constantly.
Stir in pectin and bring mixture back to a full boil.
Cook exactly one minute stirring constantly. Remove from heat, skim, and ladle into sterile half pint jars. Seal and process.
Green Tomato Sweet Pickles
1 *gallon green tomatoes
*16 cups sliced
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon mustard seed
Slice tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon powdered alum over the tomatoes
Let stand 20 minutes. Drain and cover with cold water, then drain again. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil.
Pour this over the tomatoes. Let stand in this solution overnight. Then drain once more and bring solution to boil and pour over tomatoes. Let stand overnight.
On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight.
Process in boiling water bath for about 10 minutes.
Green Tomato Dill Pickles~KOSHER STYLE~
A Stalk of celery
Sweet green peppers
2 quarts water
1 quart vinegar
1 cup salt
Use small, firm green tomatoes. Pack into sterilized jars.
Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths.
Make a brine of the water, vinegar and salt.
Boil with the dill for 5 minutes.
Pour the hot brine over the pickles to within 1/2 inch of top
Put on cap, screw band firmly tight.
Process in Boiling Water Bath 15 minutes.