Elizabeth Baird: Behind Every Great Cook Is a Great Mother, Episode 1
Culinary Historians of Canada present a series of interviews with notable Canadian chefs, cooks and culinary authors who discuss how their mothers have influenced their careers. Supported in part by Service Canada's New Horizons for Seniors program.
#FoodHistory #MothersDay #ElizabethBaird
Nova Scotia Green Tomato Chow | Canning Recipe | How to make Green Tomato Chutney / Chow
Hi Neighbours, I grew up in Nova Scotia, Cape Breton Island, and we grew up eating this green tomato chow. I love it. I loved it especially with Sunday suppers / dinner along side some mashed potatoes and other veggies. I hope you enjoy the video and recipe. Below are the ingredients ect... Have a wonderful and blessed day.
There are many different recipes for this. I love putting some brown sugar in mine
Ingredients
For the sugar below you can use all white or all brown. I like using half of each
8 pounds whole green tomatoes chopped into bite sized peices
2.5 pounds medium white onions sliced
¼ cup pickling salt
1 1/2 cups white sugar
1 1/3 cups brown sugar
2.5 cups pickling vinegar or white vinegar
1 cup white wine vinegar
1 teaspoon pickling spice
½ teaspoon allspice
½ teaspoon cloves
½ teaspoon turmeric
¼ teaspoon cinnamon
INSTRUCTIONS
Preparing & Salting The Vegetables
Sort through all the green tomatoes. The tomatoes should be firm, green, with no black spots, signs of disease, or pests. Remove all leaves, stems, and flower nubs. Wash really well.
Once the tomatoes are washed, cut the green tomatoes slice the tomatoes into thin slices or you can do bite size chunks if you like just try to keep them as uniform as possible.
Once the tomatoes are sliced up, peel and slice the white onion. Cut the onion slices to be a little smaller than the tomato.
Mix the sliced onions and chopped green tomatoes together in a large bowl or pot. Add the pickling salt, and mix well. Cover the pot/bowl and put in cool place for like 8-11 hours or so or over night
Once the salted vegetables have sat overnight, pour off any resulting brine liquid from the pot/bowl and discard it. Drain well and rinse to prevent from being too salty. A large colander works well.
In a separate small saucepan or bowl, mix your the vinegars and spices with the 3 cups of your sugar. Mix well until all the sugar has dissolved. This is your pickling liquid.
Transfer the drained onion and tomato mixture to a large pot, add the pickling liquid to the pot, and bring to a simmer over high heat. Once the pot starts to simmer, reduce the heat to medium-low, and simmer the tomato chow for about 1.5 - 2 hours stirring occasionally . During the last half hour of cooking stir the pot more frequently to prevent any scorching on the bottom.
Canning The Green Tomato Chow
Info below here I found explains it well so I am using this info and method below for you all
During the time that the green tomato chow is simmering on the stove, assemble, wash, and prepare all your canning equipment.
This includes: washing all equipment, pots, and jars/lids in hot soapy water, heating the washed snap lids and rings for at least 10 minutes, boiling the washed glass jars for 10 minutes prior to filling (keep jars and lids in hot water until ready to fill), setting out a dishcloth and rack on which the processed jars can cool, ensuring you have all tongs, ladles, stir spoons, and funnels you plan on using properly washed and dried.
Use your canning tongs to carefully remove a glass jar from the hot water (one at a time). Gently pour the water back into the pot, then fill the hot glass jar with the hot green tomato chow. Repeat this process until all glass jars are filled, leaving ½ inch of headspace at the top. Work carefully, yet quickly to prevent the tomato chow and jars from cooling too much.
Once all the jars are filled, use a clean dampened cloth to wipe all the jar rims, removing any spilled chow, and leaving a clean surface for the flat lids to seal to. Place a snap lid on each filled jar, followed by the metal ring, making sure not to twist the ring on too tightly. Fingertip tight is plenty!
Using the canning tongs, gently place the filled jars of green tomato chow back into the large pot of boiling water. Ensure there is at least 1 inch of water above the lids of the jars.
Bring the canning pot to a roiling boil, and process the green tomato chow chow for 5 minutes at altitudes below 1000ft, 10 minutes for altitudes between 1000ft -6000ft, and 15 minutes for altitudes above 6000ft. Start the time only when the pot is at a rolling boil.
Cooling and Storing
Once the green tomato chow chow has been processed for the proper time as indicated above, turn off the pot of water and let the jars sit until the water has stopped boiling, about 5 minutes. Carefully remove the jars one at a time with your canning tongs, and place them on a dishtowel or rack to cool for 24 to 48 hours at room temperature. You should hear the lids pop as the jars begin to cool down, indicating an air-tight seal.
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#cookingwithneighbors #canning #greentomatochutney #greentomato #greentomatoes #cookingwithneighbours #canningpickles #vintagerecipes #lifeathome
Crème Anglaise - Tunes and Wooden Spoons - Episode 71
Mary Janet makes Crème Anglaise from her Cape Breton kitchen in Port Hood, Nova Scotia.
Episode 71's musical guests (and bakers) are Mac Morin, Wendy MacIsaac, Mairi Rankin and Matt MacIsaac - otherwise known collectively as the brilliantly gifted band Beòlach!
beolach.ca
#ThatCinnamonRollLady
tunesandwoodenspoons.com