319/363 Stir all into the tomatoes; cover with cider vinegar,--about two quarts,--and boil slowly for two hours. If wanted less so, omit the cayenne and ground mustard. Boil an ounce of alum in one gallon of water, and pour over them, letting them stand at least half a day on the back of the stove. Take them out, and let them lie in cold water until cold. |