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Print this Recipe    This past weekend I made my Green Tomatoes Rovia, my most requested

preserve. I posted the recipe last year, but I thought I'd post it again
now that green tomato season is at hand. This is a sweet green "ketchup"
that goes well with beef and cheese.

Green Tomatoes Rovia

The original recipe came from a congregation of nuns in Quebec, Canada.

Full recipe makes approximately 12 500 mL (pint) jars. The recipe
can be halved.

30 green tomatoes (the size of small apples), sliced (with skins on but
cut off stem and blossom ends and any nasty bits)
6 onions, peeled and sliced or chopped
1/2 cup pickling (coarse, non-iodized) salt

Slice tomatoes and onions (a food processor is great for this) and layer in
a non-reactive large pot with salt. Let stand overnight. In the morning,
drain well. Add:

16 apples (hard and sour), peeled and sliced
4 cups granulated sugar
1/4 cup pickling spices, tied up in a cheesecloth bag (leave a long string
on for taking out later!)
White Vinegar (must be at least 5% acidic)

Add vinegar until three-quarters (3/4) of ingredients are covered (DO NOT COVER
COMPLETELY). Bring to a boil and then reduce to a simmer; simmer 1 to 1
1/2 hours until apples are transparent and everything is well cooked and
fragrant. Remove spice bag. Pour into sterilized pint jars leaving 1/4
inch head space. Seal and process in a boiling water bath canner 10 minutes.

This is great on burgers or eggs; one friend likes it on cheese
sandwiches; another eats it like a dessert!



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