Nova Scotia Green Tomato Chow Recipe 355

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 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.

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.

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.