Long ago when everyone raised their own food there were a multitude of recipes for using up the very last vegetables in the garden before frost. When frost was looming grandmother would pick the tomatoes regardless of color and create magical relishes, side dishes, and even dessert! It was important then, as it is now, not to waste one ounce of food.

Here are some of those recipes.You can find basic canning instructions on my hub, Home Canning, How To Preserve the Harvest, linked below.

In my family this filling has been used in half moon pies because the dough is cut around a small saucer, filled, folded over and sealed before frying making it the shape of a half moon. In the south they are known as fried pies. Green tomatoes make a tangy, but delicious filling..and the pies do freeze well. You can also can the mincemeat in jars for use in any mincemeat recipe.

8 quarts green tomatoes

8 quarts apple, cored, peeled and diced

2 Tablespoons ground cinnamon

2 Tablespoons cloves

1 Tablespoon ginger

2 teaspoons freshly ground nutmeg

2 lbs golden raisins

1 cup white vinegar

2 Tablespoons salt

5 Oranges, peeled, seeded and chopped

1 lb candied orange peel (homemade is best)

3 lemons, peeled and chopped

3 cups water

6 lbs brown sugar

1/2 lb unsalted butter (2 sticks)

Combine all ingedients and cook slowly in a slow cooker for 6-10 hours or a saucepan, stirring often, for 3-4. Seal in sterilized pint jars. Makes about 25- 30 pints depending on tomatoes.

20-25 large green tomatoes

4 red bell peppers

1green bell peppers

1 yellow bell pepper

1 orange bell pepper

10 onions

3 tbs celery seed

3 tbs mustard seed

1 tbs salt

5 c sugar

2 c cider vinegar

Coarsely grind vegetables with a hand grinder or food processor. Pour into cheesecloth lined colander and let drain for a couple of hours. Bring sugar, salt, spices and vinegar to boil in large enamel pot. Pack ground vegetables into sterilized pint jars, pour vinegar mixture over and run a spatula down sides to release air bubbles. Seal and process according to directions. Makes about 10 pints.

4 c chopped green tomatoes

1/2 c unsalted butter

2 c sugar

2 eggs

2 c flour

1 tsp each of cinnamon, cloves, nutmeg

1 tsp baking soda

1/2 c chopped pecans

Place tomatoes in bowl and cover with salt for 15 minutes. Drain, rinse well. Cream butter and sugar, add eggs one at a time. Beat until creamy. Add dry ingedients and nuts. Fold in tomatoes. Pour into a greased 13 x 9 pan. Bake at 350 for 40 minutes.

Cool and frost with cream cheese frosting. 12 large servings.

1 c chopped cucumbers

1 c chopped bell peppers

1 c chopped cabbage

1 c chopped onion

1 c chopped green tomatoes

1 c chopped carrots

1 c string beans, cut in 1' pieces

1 c chopped celery

1 tbs celery seed

2 tbs mustard seed

2 c cider vinegar

2 c sugar

2 tbs turmeric

Soak vegetables, except green beans and carrots, in salt water overnight. Drain well and rinse. Cook beans and carrots just until tender. Drain and add to other vegetables. Bring vinegar, sugar, salt and spices to boil and add vegetables. Cook for 10 minutes at a slow boil. Ladle into sterilized pint jars and seal.

3 c finely chopped green tomatoes

1/2 c lemon juice

7 1/2 c sugar

1 tsp unsalted butter

2 pouches certo fruit pectin

Measure 3 cups of tomatoes into 6 qt saucepan. Make sure it is exactly 3 cups! Add lemon juice. Stir in sugar and butter. The small amount of butter in this recipe is necessary to prevent foaming. Bring mixture to a full rolling boil stirring constantly. Stir in pectin and bring mixture back to a full boil. Cook exactly one minute stirring constantly. Remove from heat, skim, and ladle into sterile half pint jars. Seal and process.