Green Tomato Cha Cha Food

GREEN TOMATO CHOW CHOW

Steps:

• 1- Cut up your vegetables in thin round disks. 2- In a large boiler layer your vegetables and after each layer sprinkle with sea salt, let stand overnight, then drain all liquid off in the morning. 3- Then add to the vegetable's one cup of vinegar and balance of water to cover; boil until tender maybe 15 minutes, drain. 4- Then put your pickling spice in a cheese cloth or tea strainer, place in the boiler. 5- Then add the remainder of your ingredients, sugar, vinegar, turmeric and mustard. 6- Start boiling for another 30 minutes until it's blended, do not over boil this will break down your vegetables. "Remove Spice" 7- Sterilize six or seven mason jars and lids, while hot start scooping your Chow, Chow in the bottles clean rims and seal tight. 8- Let go to room temperature all day or over night, then check seals, Remove the rims if the lids are sealed put the rims back on and store in a cool place if not store in your fridge until gone. Alway label and date your bottles. INGREDIENTS IN PICKLING SPICES: Mustard seed, whole allspice, cloves, black pepper corns, bay leafs crushed. Sterilizing and Canning Procedures Method: Sterilization: 1. Start by getting a large boiler and filling in about quarter full of water. 2. Then starting the water to a boil and placing your Mason jars inside then cover. 3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth. Canning Procedures: 1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars. 2. Continue doing this until all bottles are complete and leaving 1/2 inch on top. 3. Clean around the top of your bottles removing any food of rims. 4. Then place caps and lids on your jars and tighten. 5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.

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 RELISH

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

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.

CHOW-CHOW - THE HOT VERSION

Steps:

• Peel and chop tomatoes and put into a large stock pot.
• Chop peppers and onions and put into pot.
• Add remaining ingredients and bring to a boil, stirring pretty often.
• Cook on med heat until thick, approximately 45 minutes to an hour.
• Put into prepared canning jars.
• Making sure rims of jars are completely clean, place lids and rings onto jars and process in hot water bath for 5 minutes.

SOUTHERN GREEN TOMATO RELISH

Steps:

• Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and turmeric. Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars.
• Seal and process in a boiling water canner for 5 minutes. Red bell peppers can be expensive, but they are sweeter and add color to the relish.