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Preserved Tomatoes

Procure eight pounds of perfectly sound green tomatoes and put them in a preserving-pan with the thinly-pared rind and strained juice of four or five lemons and two ounces of whole ginger. Place them over a brisk fire until tender, then put in eight pounds of coarsely-crushed loaf sugar and boil the whole quickly until thickly reduced, stirring it frequently and keeping it well-skimmed. When the preserve is sufficiently cooked, remove the ginger, turn it into jars, and when cold, tie over tightly for future use.