Makes about 4 pints.
About 4 1/2 lbs. green tomatoes
1/2 the weight of the tomatoes in sugar (once they have been deseeded, and diced)
2 inch chunk of ginger (peeled and finely minced)
1 vanilla bean
juice of 1 lemon
destem and quarter tomatoes (dice finely if not going to puree). If there are excessive seeds, deseed as well. Weigh the seeds so that you know how much sugar you need. Working in batches puree tomatoes. Add both to pot. Split the vanilla bean in half with a sharp knife, lay it on your cutting board inside up. gently scrape with the back of the knife, add seeds to pot. Add lemon juice to pot. Bring to a boil and reduce until it has the appearance of a thick syrupy green tomato sauce. Put a dolop on a cold plate to verify that it will set.
Can following standard directions, process 10 min.
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