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Preserved Green Tomatoes

Wash one peck of green tomatoes, cover with boiling water and stand aside thirty minutes. Wipe and cut into slices. Slice also six large, juicy lemons; carefully remove the seeds. Put the tomatoes in a porcelain kettle, add the lemons, six pounds of granulated sugar, an even tablespoonful of ground ginger or small pieces of root ginger sliced, and a half pint of water to prevent burning. Cover the kettle and cook slowly one and a half hours, skimming carefully. Stand aside to cool. When cold, bring again to boiling point and simmer gently another hour; then put into small jars or tumblers. When cold tie as directed.