Green Tomato Sweet Pickles

1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
1/2 tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
1/2 teaspoon cinnamon
1 tablespoon celery seed
1/2 teaspoon allspice
1 tablespoon mustard seed

Slice tomatoes. Sprinkle with salt and allow to stand overnight.

Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes.

Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight.

On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.

Yield: 8 pints.

Ripe Tomato Relish

24 ripe tomatoes (peeled and chopped)

6 sweet peppers - chopped

6 hot peppers - chopped

8 onions - chopped

2 1/2 cups sugar

1/4 teaspoon allspice

1 pint vinegar

3 teaspoons salt

2 teaspoons celery salt

1/2 teaspoon cinnamon

1/4 teaspoon cloves

Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal.

Process for 10 minutes in a hot water bath.