Green Tomato Relish | Southern Chow Chow Relish | Canning Recipes
One of my favorite recipes to cook with end of the season green tomatoes is Southern Chow Chow Relish. It is a favorite among folks who live in the southern United States. Chow Chow is a great condiment. It tastes great with hot dogs, hamburgers, veggie burgers, pulled pork, pinto beans, and especially black-eyed peas. To be quite honest, it is hard not eating Chow Chow directly out of the jar.
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SOUTHERN CHOW CHOW RELISH
5 -6 green tomatoes: firm, medium sized, and chopped
1 each red, yellow, and orange bell pepper, seeded and chopped
2 medium onions, chopped
2 jalapeno peppers, seeded and chopped (adding seeds to relish are optional)
1/2 head cauliflower, florets and a few stems, cored and chopped
1 small head of cabbage, cored and chopped or shredded
1/3 cup canning & pickling salt
2 1/2 cups sugar
2 Tbsp whole black peppercorns
1 - 2 tsp red pepper flakes
3 bay leaves, medium sized
2 tsp mustard seed
4 tsp dry mustard
4 tsp celery seed
2 tsp turmeric
1/2 tsp ginger
1 tsp ground cinnamon
1 tsp ground cloves
2 1/2 cups apple cider vinegar (5% acidity)
2 1/2 cups distilled white vinegar (5% acidity)
This recipe requires patience. When I prepare and cook Chow Chow it is a three-day process from beginning to end. Day 1 is prep day. I wash, chop, and salt the vegetables. The salted vegetables are put in the refrigerator overnight, so water is drawn out of them. Day 2 requires draining and rinsing salt from vegetables and cooking vegetables in vinegar and dry spices. Day 2 is also canning day. Day 3 is wait day. Once the vegetables are canned, they need a minimum of 24 hours so the flavors can develop and so sealing of the canning jars finish sealing. To be safe, DO NOT open Chow Chow until after Day 3. Yeah, it takes some time to make but it's worth it. Plus, you will have a little left in the pot after cooking if you want to immediately taste it or use it as a topping.
Day 1
1. Chop all of the vegetables: green tomatoes, bell peppers, onions, jalapeno peppers (add seeds, optional), cauliflower, and cabbage to the size that you like to eat. I prefer to chop the vegetables to a medium-small size.
2. Place all of the chopped vegetables in a nonreactive (glass or stainless steel) bowl and sprinkle with canning & pickling salt. Mix the salt into the vegetables by tossing with your hands. Place in the refrigerator for a minimum of 4 -6 hours. I refrigerate the vegetables overnight. Before refrigerating, cover bowl with aluminum foil.
Day 2
3. Remove vegetables from refrigerator. In batches, drain and rinse them. After rinsing, allow each batch to sit for 10 minutes to air dry a little. Place air dried vegetables in a bowl large enough to hold them. Set to the side.
4. As you are working on draining and rinsing the vegetables, sanitize the canning jars and canning utensils. Once sanitized, place them on a clean, sanitized surface. I use a clean dishcloth.
5. Place all of your dried spices in a bowl and measure out the vinegar. Place a large pot over medium heat. Add the dry ingredients, allowing them to toast for about 1 - 1 1/2 minutes. Stir constantly.
6. Pour in vinegar and stir to combine. Raise temperature to high and continue stirring until sugar completely dissolves. Once the vinegar-spice mixture starts to boil, pour in the vegetables. Stir to combine. Allow the Chow Chow to reach a boil, stir it, and lower the heat to a simmer. Allow it to simmer for 10 minutes.
7. Hopefully by this time all of the canning materials are sanitized and ready to fill. Once the Chow Chow has simmered for 10 minutes turn off the heat and stir. Remove bay leaves.
8. Fill each canning jar to the bottom of the canning funnel. Make sure to have enough Chow Chow juice in each jar. The juice should be level with the vegetables. Cover jars and place in a hot boiling canning bath for the amount of time needed for the appropriately sized canning jar. Take jars out of bath and place back on sterilized surface. Allow jars to rest.
Day 3
9. DO NOT TOUCH JARS. Allow jars to finish sealing. At this time the flavor will deepen. Have patience. Refrigerate after opening.
So, the next time you have green tomatoes and want to eat them another way, other than frying, give this recipe a try. Once you try it, you will make enough to keep stocked until the following tomato season.
With one foot in the kitchen while the other foot is in the garden,
Dana
Music Attribution:
1. Fender Bender by Bad Snacks (YouTube free music library, attribution not required)
2. Anywhen You Say by Cheel (YouTube free music library, attribution not required)
3. Take It Slow by SefChol (YouTube free music library, attribution not required)
Binging with Babish: Fried Green Tomatoes from...Fried Green Tomatoes
Hey y'all, I have half a mind to fix up a mess of fried green tomatoes 'fore I get three sheets to the wind over there yonder! Or something. Fuel your Southern side with this week's deep-fried treat, featured prominently in the film of the same name.
Recipe:
Music: Golden Hour by Broke for Free
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Green Tomato Pie Recipe Aunt Sammy's Radio Recipe
Green Tomato Pie Recipe - from Aunt Sammy's Radio Recipes. It's the end of summer and we are left with some green tomatoes that just won't ripen; the days are too short now and the temperature is getting cooler. So what to do with the unripe green tomatoes? Fried green tomatoes are always an option, but let's try making a pie from green tomatoes. Green tomato pie! So who was Aunt Sammy, Aunt Sammy's Radio Recipes? Since I'm not American I didn't make the connection to Uncle Sam...
Ingredients:
6 medium sized green tomatoes
2 tablespoons water
½ lemon sliced
2 tablespoons cornstarch
1 cup sugar
1/8 teaspoon salt
¼ teaspoon cinnamon
2 tablespoons butter
Pastry ( )
Method:
Wash the tomatoes, remove the stem and blossom end, and cut into thin slices.
Cook the tomato, water, and lemon until the tomatoes are almost tender and drain.
When the tomato liquid has cooled add the cornstarch, which has been mixed with the sugar and salt, and cook until thickened.
Add the tomatoes, cinnamon, and butter, and mix thoroughly.
Pour the hot mixture into a baked pastry shell, add the top sheet of dough and bake in a moderately hot oven (375º to 400ºF.) for about 30 minutes, or until golden brown.
Our all butter pie crust:
0:00 How to make green tomato pie
0:20 What to do with unripe green tomatoes
0:40 Who was Aunt Sammy, Aunt Sammy's Radio Recipes
2:30 cooking unripe green tomatoes
3:30 Blind baking a pie shell
4:10 How to roll pie dough
6:40 Tasting a home made green tomato pie
#LeGourmetTV #GlenAndFriendsCooking
Zero waste green tomato! #shorts
Green tomatoes were my grandma’s favourite snack, freshly picked from the plants and with just a sprinkle of salt. I can’t have them like that as the flavour is too strong for my taste but green tomato chutney it’s so delicious!!
We harvested 10kg of green tomatoes and we made 30 jars of green tomato chutney.
INGREDIENTS:
- 1kg x green tomato
- 400g x apples with skin
- 100g x Ginger
- 200g x thai basil
- 4 x oranges juices
- 2 x onions
- 6 x garlic cloves
- 500g x demerara sugar
- 500ml x vinegar
- 1 x Tbsp salt
- 5 x Tbsp olive oil
DESCRIPTION:
Boil all the ingredients in a sauce pan for about 2-3 hours or until the mixture starts to get dense and most of the liquid evaporates.
You can preserve it in your fridge for about 2-3 weeks or using water bath canning you can store the jars for many years.
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BIG Canning Day - Green Tomato Salsa, Chilli Sauce, Pizza Sauce | Green Tomato Bread
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I got off to a late start today but managed to get some canning done. I made green chilli sauce, green tomato salsa, pizza sauce and a delicious green tomato bread. I hope you enjoy coming along with me.
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