2 qts. sliced, sm. green tomatoes
1/2 tsp. salt
4 lemons, peeled (leave the rind)
4 c. sugar

Combine tomatoes and salt in a stainless steel kettle; chop lemon rind fine and add. Cover with water and boil 10 minutes. Drain well. Slice the peeled lemons very thin, discarding seeds but reserving all juice. Add lemon slices and juice and the sugar to the tomato mixture. Stir over moderate heat until sugar melts. Bring to boiling, reduce heat, and simmer until thick - about 45 minutes. Stir frequently. Pack in hot jars and process 5 minutes in a boiling water bath. Cool upright. This classic from long ago is especially good served with meat. Makes 2 pints.