French Canadian Ketchup Chow Chow Recipes

GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW

Steps:

• In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
• Let stand for at least 8 hours, better overnight.
• Rinse; drain well.
• Combine vegetables with vinegar, sugar and spice bag.
• In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
• Stir frequently until slightly thickened.
• Pour into hot, sterilized jars and seal.

GREEN TOMATO CHOW CHOW: SWEET AND SOUR RELISH

Steps:

• Pulse the chopped tomatoes in a food processor (I did not do this until just before canning them, after they were cooked, and then only did a little pulse); place in a non-reactive heavy pan
• Add the peppers, onions, and jalapeno to the processor and pulse until desired consistency; add the mixture to the tomatoes
• Stir in the pickling liquid
• Over high heat, bring the mixture to a boil
• Reduce the heat to medium and simmer for 15-20 minutes
• Remove from the heat and (this is when I pulsed it a little bit to get the size I liked) spoon into 4 250ml preserving jars, filling the mixture to within 1/2-inch of the top
• With a clean damp towel, wipe the rim and fit with a hot lid; screw on the metal ring until snug (not too tight)
• Process in a hot water bath for 15 minutes; using tongs, remove jars, place on towel; cool
• Test the seals; tighten the rings and store in a cool dark place
• Age for 2 weeks before using (whoops, didn't do this, either!)
• Place all of the ingredients in a nonreactive saucepan, over high heat; bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes
• Remove from the heat and cool completely; strain the liquid and store in an airtight container

EDITH'S RED TOMATO CHOW-CHOW

Steps:

• Combine all ingredients in a large pot (preferably non-stick) and bring to a boil.
• Reduce heat and simmer for 1-1/2 to 2 hours or until desired consistency is reached.
• Stir very often to prevent burning.
• Pack into sterilized jars and seal.

QUEBEC FRUIT KETCHUP

Steps:

• Peel and cut the tomatoes in big chunks.
• Peel, cut the core away and cut the apples in pieces.
• Slice the celery stalks thinly.
• Cut the pepper, slice off the seeds and cut in small pieces.
• Peel the onions and slice them to obtain nice thin slices.
• Pour the fruit cocktail can through a sieve and keep only the fruits.
• Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat).
• For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time.
• Put in sterilized jars (Mason type) and close the lids.
• Store in a dark cool place.