Garden Fresh Chow Chow Food

NOVA SCOTIA GREEN TOMATO CHOW CHOW

Steps:

• Do NOT stress over this. There are many variations. As long as you stick to the basic directions, it will turn out.
• Depending on how fine you want the final product, and the kind of tomatoes you are using (Beefsteak, Roma, etc), you can slice them, cut them into cubes, or chop the tomatoes.
• Peel and slice the onions. Don't worry about fancy - a food processor does a perfectly fine job.
• In a large pot or bowl (I used a 42 cup bowl with a lid), sprinkle the tomatoes and onions well with salt, and let sit overnight covered. They do not have to be refrigerated.
• In the morning, rinse the tomatoes and onions to remove the salt and drain the liquid off. Discard the brining liquid. The vegetables will have reduced considerably in volume.
• Tie the spices in a cloth (cotton or cheesecloth) bag. This amount of spice will make a pickle with plenty of bite, and you can use much less and still have a good chow. One variation is to use 2 Tablespoons each celery seed and mustard seed, and put them directly in the pickle without a cloth bag.
• Not everyone likes a strong vinegar taste. Replacing up to 1/3 of the vinegar with water will still work. Do not go less than that.
• In a large pot, combine vegetables, vinegar (and water, if using), sugar, and spices.
• Cook on medium heat for ABOUT 2 hours, stirring often.
• The mixture will cook down and thicken.
• Follow SAFE, up to date canning methods (defer to official recommendations over this recipe). Fill 6 pint jars with hot pickle, add canning lids and rings, and process in a boiling water bath for 15 minutes.
• If any is left after filling the jars, place it in a container in the refrigerator and use within a week or so.
• Let cool completely and test the lids. Any that do not seal should be refrigerated.

GARDEN CHOW-CHOW

Steps:

• Slice onions and salt to taste.
• Let set 3 hours.
• Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
• After 3 hours, drain onions on paper towel, but do not rinse.
• Cook carrots and cauliflower in vinegar and spices for 5 minutes.
• Add all other ingredients.
• Cook until very hot, about 10 minutes.
• Pack in jars.

SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW

Steps:

• Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
• Add salt, cover with water and allow to stand for 1 hour.
• While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
• Bring to a boil, reduce heat and simmer.
• Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
• Reduce heat; simmer 30 minutes.
• Stir frequently.
• Pour the relish into hot, sterilized pint jars.
• Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
• Remove to a protected surface to cool, undisturbed, for 24 hours.