Preserved Green Tomatoes
- 4 quarts green tomatoes
4 lemons
4 pounds sugar
1 inch ginger root
½ cup cold water
Wash tomatoes and cut in slices; add sliced lemons, sugar, water and ginger root. Simmer two hours, cool, then simmer two hours more. Pour into jars and seal.
Preserved Ripe Tomatoes
Prepare in same manner as [Preserved Green Tomatoes], except that the tomatoes must have skins removed before slicing them.
Brandied Peaches
- 4 pounds peaches
2 cups water
4 pounds sugar
2 cups brandy
Cut peaches in halves, remove stones, and cook in sugar and water sirup five minutes; take out, remove skins, and cook again in sirup five minutes. Remove kettle from range, and let peaches stand in sirup over night. In morning reheat, pack peaches in jars, and fill jars with an equal quantity of sirup and brandy. Seal.