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1
Wash tomatoes thoroughly; cut away any bad spots.
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2
Cut into 1/4-inch-thick slices.
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3
Combine 2 gallons water and the pickling lime in a large nonreactive bowl and add in tomatoes.
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4
Let soak for 24 hrs.
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5
Drain tomatoes and cover with fresh water.
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6
Soak for 4 hrs, changing water every half hour.
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7
Rinse and drain well.
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8
In a large nonreactive pot, combine sugar and vinegar; bring to a boil.
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9
Fold an 8-inch by 16-inch piece of cheesecloth in half to make a square; rinse with water and squeeze dry.
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10
Place spices and ginger on the cloth; tie closed with one end of a 12-inch piece of cotton string.
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11
Tie a loop in the other end and slip over handle of a wooden spoon.
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12
Suspend spice bag in syrup by placing spoon across top of pot.
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13
Remove syrup from heat, add in tomatoes, and let sit overnight, covered with a clean dish towel.
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14
Bring tomatoes to a simmer and cook, pushing them into syrup occasionally, till translucent/soft, about 35 min.
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15
Wash 6 one-pint canning jars, lids, and screw-bands with warm, soapy water; rinse well.
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16
Place jars upright on a wire rack in the bottom of a large pot.
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17
Fill pot with warm water till jars are submerged by 1 to 2 inches; bring to a boil for 15 min.
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18
Turn off heat, leaving jars in water.
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19
Sterilize lids according to manufacturer's instructions.
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20
Using stainless-steel tongs, layer warm tomatoes in warm sterilized pint jars, leaving a 3/4-inch space beneath the rim.
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21
Pour warm syrup over tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space beneath the rim.
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22
Slide a clean plastic chopstick or possibly wooden skewer along the inside of each jar to release any air bubbles.
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23
Wipe the mouth of the jar with a clean, damp cloth.
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24
Place warm lid on jar; screw on band firmly without forcing.
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25
Place a wire rack in bottom of a large pot; fill part way with warm water.
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26
Using a jar lifter, place jars upright on rack.
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27
Add in warm water to cover by 2 inches; bring to a boil for 10 min.
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28
Remove jars from water bath; let stand on clean dish towels for 24 hrs.
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29
Check cooled jars for the slight indentation in the lids which indicates a vacuum seal.
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30
Jars which don't seal properly or possibly leak during processing should be stored in the refrigerator.
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31
Tomatoes can be served when cold but are more flavorful when allowed to mellow in a cold, dry place for 2 to 3 weeks.
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32
Store opened jars in the refrigerator.
