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Aunt May's Pickled Green Tomatoes

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      Title: AUNT MAY'S PICKLED GREEN TOMATOES
 Categories: Tomatoes, Pickles, Vegetables
      Yield: 8 Servings
 
     15 lb (2 gal) Green Tomatoes *
      1 c  Pickling Salt
    1/2 tb Powdered Alum
      2 qt Boiling Water
      2 c  Cider Vinegar
      5 c  Sugar
      2 ea Stick Cinnamon
      1 x  Handful Cloves
 
  *   Green tomatoes should be fresh picked and sliced.
  ~------------------------------------------------------
  ~----------------- Arrange the tomatoes in layers in a large bowl or
  pickle crock, sprinkling the salt between the layers. Let stand
  overnight. The next day, drain, sprinkle with the alum, and pour the
  boiling water over them. Let stand for 20 minutes. Drain, rinse, and
  drain again. In an enamel or stainless stell preserving kettle
  combine cider vinegar, sugar and the spices, tied in a cheesecloth
  bag. (The spice bag should be kept in the syrup right up to the very
  end.)  Bring to a boil, stirring until sugar is dissolved and boil
  rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand
  overnight.  Next day, drain off syrup and bring to a boil. Pour over
  tomatoes and let stand again overnight. On the fourth day, put syrup
  and tomatoes into the kettle, bring to a boil and simmer until the
  tomatoes are transparent.  Pack the tomatoes into hot jars. Boil the
  syrup until it becomes quite thick or spins a long thread. Remove the
  spice bag and pour the syrup over the fruit, filling the jars and
  seal. Makes 8 Quarts.
 
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