Nova Scotia Green Tomato Chow Chow Food

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.

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.

ELIZABETH'S GREEN TOMATO CHOW-CHOW

Steps:

• Soak the tomatoes and onions in the first amount of water and the salt over night.
• Drain well in the morning.
• Put the spice in a cloth bag, tie shut and crush with a rolling pin.
• Put the vegetables in a pot with the vinegar and second amount of water, putting in the bag of spice.
• Bring to a boil, then simmer for half an hour.
• Add the sugars and simmer another half an hour.
• Stir together the cornstarch, dry mustard and tumeric.
• Add a little of the simmering liquid to make a paste, then stir it into the tomato mixture.
• Add the chopped pepper.
• Simmer for 1 to 2 hours til thick.
• Spoon into prepared jars and seal according to manufacturers directions.