Or what to do with 12 lbs of green tomatoes? My answer is make chutney. never done it before, but here’s what’s currently simmering on the stove:
4 lbs of green tomates, chopped
1 lb granny smith apples, cored and chopped
2 large onions, peeled and chopped
1/2 pint cider vinegar
Cook that about 30 minutes at a strong boil til everything is soft, then add:
1/2 tsp allspice
1 tbsp ground coriander
1-2 tsp ground ginger
1/2 – 1 tsp cayenne
1/2 lb raisins
This is as far as I’ve gotten so far
cook an hour more and add:
1 lb brown sugar
1/2 pint cider vinegar
2 tsp salt (optional)
put in sterilized jars and let mature 4-6 weeks.
<addendum> This made about 7 1/2 pounds of chutney. I used 2 lb peanut butter jars I had saved for some canning project I knew would evolve, and it took three of them to hold it all. It looks and smells wonderful, but it’s a tad raw-flavored: a little maturing at the back of a cabinet won’t do it any harm.