For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
October 17, 1942 • In 1912, canning clubs for young girls started popping up as part of county home demonstration programs. At the end of each growing season, the girls recorded why they had joined the club and what they learned in reports called Tomato Club Booklets, which are now part of the North Carolina State Archives.
Yield: 8 pints.
7 pounds green tomatoes
3 cups pickling lime
2 gallons water
5 pounds granulated sugar
6 cups apple cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon celery seed
Slice tomatoes about ⅛-inch thick. Mix pickling lime in 2 gallons of water. Soak tomatoes in lime water for 24 hours.
Drain tomatoes from the lime water and rinse well. Place rinsed tomatoes in sink or large container and add water to cover. Soak tomatoes in clear water for 4 hours, changing the water every hour. Drain tomatoes and place in a large stockpot.
Add sugar and vinegar to a separate saucepan and bring to a boil. Add spices and stir. Pour hot syrup over tomatoes and let stand overnight.
Place stockpot of tomatoes on stove and cook for 1 hour over medium heat.
Fill clean, wide-mouthed Mason jars with tomatoes and cover with syrup. Seal jars using water-bath canning method.
— Recipe adapted by Lynn Wells
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