Nova Scotia Green Tomato Chow Recipe 35 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.

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 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.

CHOWCHOW

Steps:

• Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
• In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
• Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

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.

GRANDMOTHER JOHNSON'S TOMATO CHOW-CHOW

Steps:

• Chop tomatoes peppers and onions bite-size or smaller.
• Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it "slow and cook down low").
• Sterilize your canning jars & lids in boiling water.
• Fill the jars and place tops on tight.
• After filling jars, give them a 45-minute bath in boiling water.
• Enjoy.