Green Tomato Chowchow Recipes

CHOW CHOW I

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

GREEN TOMATO CHOWCHOW

Steps:

• Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno., Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.

NOVA SCOTIA GREEN TOMATO CHOW RECIPE - (3.5/5)

Steps:

• In a large pot, sprinkle the tomatoes and onions well with pickling salt, and let sit overnight covered. In the morning, rinse the tomatoes and onions to remove the salt and drain the liquid off. Add them to a large pot, add the vinegar, the sugar, and the pickling spices in a cheesecloth bag. Put the large pot on the stove and turn to medium. Cook the tomato mixture until it is soft and somewhat thickened, about two hours. Stir often, don't let it burn to the bottom of the pan. Seal in hot sterile mason jars. Makes about 6 pints.

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.

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.

GREEN TOMATO CHOWCHOW

Steps:

• Pound the dry seasonings together in a mortar.
• Bring vinegar, sugar, and 2/3 cup water to a boil in a large stockpot, stirring to dissolve sugar. Add spices, reduce heat to low and simmer 10 minutes. Add cabbage, onion and bell pepper, return to a simmer and cook 5 minutes. Add the green tomato, stir thoroughly to incorporate, and cook 5 minutes more.
• With a slotted spoon, transfer the relish to 2 quart jars or 4 pint jars. Fill to 1/4-inch from rim with remaining brine, agitate jars, and let stand 1 minute. Top up with brine, close jars and let them cool. Store jars in refrigerator up to 2 weeks.

CHOW CHOW GREEN TOMATO RELISH RECIPE

Steps:

• Gather the ingredients.
• Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight.
• Prepare the canner and jars . Add water to a large canning kettle with rack and heat to a boil; reduce heat and keep at a simmer. The water should be high enough to be at least 1 inch above the filled jars. We usually fill it about halfway and keep a kettle or saucepan of water boiling on another burner to add to the canning kettle as needed. Wash jars thoroughly and heat water in a small saucepan. Put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
• Drain the vegetables and rinse thoroughly.
• In a large nonreactive kettle, combine the vinegar, brown sugar, celery and yellow mustard seeds, and red pepper flakes. Bring to a boil. Reduce heat to medium-low and continue simmering for 5 minutes.
• Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving approximately 1/4-inch headspace.
• With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars. Close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canning kettle, and add more water so that it is at least 1 inch above the jars.
• Bring to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.
• Check for seals . The middle of the caps should have made a popping sound while cooling and will stay depressed.