Zucchini Chow Chow Food

ZUCCHINI CHOW-CHOW

Steps:

• Sprinkle zucchini, summer squash and onion lightly with salt. Let stand in colander for 30 minutes. Rinse well with water; drain thoroughly. Pat dry with paper towels.
• Combine vinegar, sugar and pickling spice in a medium saucepan. Bring to a boil over high heat. Add carrots and bell pepper; bring to a boil. Remove from heat and cool to room temperature.
• Spoon zucchini, summer squash, onion and corrot mixture into sterilized jars; cover and refrigerate for up to 3 weeks.

CHOW-CHOW

Steps:

• Add 1 cup of the salt to the chopped tomatoes in a very large plastic or glass bowl (must be non-reactive, not metal). Mix well & let stand overnight. This might be a good time to clean the remaining vegetables. Thoroughly wash them, removing cores and seeds from peppers, leaves & core from cauliflower and any other undesirable parts. Then thoroughly drain the water off them and store them covered in the fridge until ready to use.
• Next day: drain the tomatoes and place in a large, non-reactive stock-pot but don't turn on the heat yet. (The only one I could think of was the kind coated with enamel, so I went out an got a huge one).
• Either get out your food processor, or a nice big sharp chef's knife because you need to FINELY chop the remaining vegetables (bell peppers, cabbage, cauliflower, celery, onions, hot peppers, garlic). Add all to to the stock pot with the tomatoes.
• Add vinegar, remaining 1/4 cup salt, horseradish, spices.
• Slowly bring to a boil, and simmer about 10 minutes or until onions are getting tender.
• Pack into freshly cleaned & hot canning jars leaving 1/4 to 1/2 inch headspace (depending on jar size) place lids on and screw the rings on.
• Process in a hot water bath for 15 minutes by submerging over the tops in a deep pot of hot (almost boiling) water on the stove for 15 minutes. Remove from the pot and let cool and seal.
• My personal critique:.
• I like more onions, like say, double this amount. I'd also just as soon use 2 heads of cabbage as 1 cabbage & 1 cauliflower but that's just me. The cider vinegar could just as easily be white vinegar, and the sugar could also be all brown or all white. Obviously any changes would make a difference in flavor but not enough for me to care. And the spices, I thought some were overdone, mainly the turmeric, allspice and cloves. If I did it again I'd choose to still add them but reduce their amounts to 1/2. Conversely, I think there could be more ginger & ground mustard -- maybe double them? (Read next year's critique.) And lastly, I think we should have added ground black pepper. Many of the recipes called for it, and frankly I think we just forgot. Seems like the recipes call for about 1 tablespoon per gallon of chopped veggies. See you next year!

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.

MARITIME FAVOURITE CHOW CHOW

Steps:

• Put tomatoes and onions in a large deep stainless steel kettle or saucepan, sprinkle with salt, and let stand overnight.
• In morning, drain well, pressing out as much water as possible. Return mixture to kettle. Add sugar, mustard, and spice bag. Stir in vinegar. Cook slowly, stirring frequently, until tomatoes are soft and clear - about 1 hour. Bottle in hot jars. Process in a boiling water canner for 10 minutes.