Green Tomato Ketchup Quebec Style Chow Chow Recipes

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.

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 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

FRENCH-CANADIAN KETCHUP (CHOW CHOW)

Steps:

• Blanch tomatoes for 15-30 seconds in a large pot of boiling water over high heat. then remove, peel, core and chop tomatoes. Put tomatoes, onions, celery, peaches, pears, apples, vinegar, salt, pepper, bay leaf, and red pepper flakes in a large, heavy-bottomed pot. Cook over medium-low heat, stirring occasionally, until ketchup is thick and the consistency of chutney, 2-1/2-3 hours. Spoon ketchup into sterilized jars, cover with tight-fitting lids, and store in refriferator for up to 6 months. Remove bay leaves before serving.