Recipe Green Tomato Chow Chow

[Barriehie]

When the season ends you don't have to lose the green tomatoes! This Chow Chow is really basic and you can spin it in as many directions as you want to dance...

Ingredients:

• A dozen or so green tomatoes (around 3 lbs.)
• A dozen or so yellow onions around the same size as the tomatoes
• Half dozen of whatever fresh, or dried, chili's you have on hand. Red ones are the best.
• 5 or 6 roasted garlic cloves mashed into pulp
• 5 cups of white or ACV
• 3 cups of sugar

Method:
Dice your tomatoes and onions however you like. Can be wedges, chunks, cubed, whatever. Dice your chili's so you'll have a good mix in the jars. Put everything in a pot and cook until the onions are just starting to fall apart. Jar it up in sterilized jars/lids while it's all still hot. The lids will pop down as they cool.

 

[kaneohegirlinaz]

Barriehie mahalo!

 

[Barriehie]

Barriehie mahalo!

De nada!

 

[kaneohegirlinaz]

Barriehie how long will each jar of chow chow keep and how or can I "can" them for longer shelf-life?

 

[Barriehie]

Barriehie how long will each jar of chow chow keep and how or can I "can" them for longer shelf-life?

Since they're packed in vinegar they'll keep quite a long time. Extremely similar to karadekoolaid's chutneys. Ive read that if you water bath them for 12 minutes, starting from hot, they'll keep like any other jarred food.

You could pressure can them but I would do that different by not cooking prior to the process of jarring. I would dissolve the sugar in the vinegar and pour that over, to within 1", of the top of the jars that are loaded with your veggies also up to an inch from the top. Lids on and rings finger tight. Regular procedure for pressure canning; 1) heat it up with everything in the pot and the rocker bob off to vent for 10 minutes 2) bring it up to 11 pounds and start your timer 3) hold it at 12 pounds for 35 minutes. Regular procedure for taking the jars out.

Any questions holler.

 

[karadekoolaid]

Great idea, Barriehie - a good way to use up green tomatoes.
You don't need to pressure cook them. You can put the chow chow in jars, to about & inch from the top, tighten the lid, and then put the jars into a boiling water bath (keep the water about 1"from the top of the jar), boil for about 20 minutes, and that's that.