The General Chat Thread (2025)

Got it. This was the original recipe in my mother's handwriting. lol. If you have any questions I may be able to answer them for you. We put them in half pint jars.
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Rocklobster said:
I'll dig mine out, too. Curious to see if they are the same. We are French Canadian so our version may vary a little. I know up here it is called Nova Scotia Tomato Chow. I never knew that existed until just a few years ago. We always just called it chow.
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Interesting since Nova Scotia is something like 70% Anglo Saxon?
 
JAS_OH1 said:
Interesting since Nova Scotia is something like 70% Anglo Saxon?
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Yeah, but it is probably an old recipe and it is in proximity to Quebec so I guess over the years things tend to be shared by different cultures. But, as you can see, it is a very basic version. We never used cinnamon or turmeric..
 
Rocklobster said:
I'll dig mine out, too. Curious to see if they are the same. We are French Canadian so our version may vary a little. I know up here it is called Nova Scotia Tomato Chow. I never knew that existed until just a few years ago. We always just called it chow.
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It's mostly called chow chow down here. Theory is it came to the South via the Acadians, from Canada, that were settling in Southern LA. 🤷‍♂️ Mine is pretty simple. This is the first year ever that I've owned a pressure canner/water bath boiler so I'm easing into the preservation processes. 🤞
 
Rocklobster said:
Yeah, but it is probably an old recipe and it is in proximity to Quebec so I guess over the years things tend to be shared by different cultures. But, as you can see, it is a very basic version. We never used cinnamon or turmeric..
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I love that you have your ma's recipe, in her handwriting. Priceless.

Oh for sure we all share recipes throughout different cultures. The Menches brothers of Akron claim to have invented the hamburger but I am not convinced that's true. Someone else in Hamburg, Germany said they did it, and another guy who was at the Chicago World Fair also made that claim...who knows.
 
Barriehie said:
It's mostly called chow chow down here. Theory is it came to the South via the Acadians, from Canada, that were settling in Southern LA. 🤷‍♂️ Mine is pretty simple. This is the first year ever that I've owned a pressure canner/water bath boiler so I'm easing into the preservation processes. 🤞
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Makes sense. So, those darned Nova Scotians stole our recipe..Why, I oughta!!:laugh:
 
Rocklobster said:
Makes sense. So, those darned Nova Scotians stole our recipe..Why, I oughta!!:laugh:
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Well the Acadians were of French descent and ended up in Louisiana and turned into what we call Cajun now? Didn't they get kicked out of Canada or something? Or was it just that they traveled down the Mississippi to Louisiana because fur trapping was lucrative?
 
JAS_OH1 said:
Well the Acadians were of French descent and ended up in Louisiana and turned into what we call Cajun now? Didn't they get kicked out of Canada or something? Or was it just that they traveled down the Mississippi to Louisiana because fur trapping was lucrative?
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It was the Mississippi and the fur trapping. The trapping being done around the Great lakes and the Mighty Mo to get everything to New Orleans, big port city for trade!
 
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JAS_OH1 said:
Well the Acadians were of French descent and ended up in Louisiana and turned into what we call Cajun now? Didn't they get kicked out of Canada or something? Or was it just that they traveled down the Mississippi to Louisiana because fur trapping was lucrative?
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I thought that the Acadians went to LA because of Religious Harassments?
 
Barriehie said:
It was the Mississippi and the fur trapping. The trapping being done around the Great lakes and the Mighty Mo to get everything to New Orleans, big port city for trade!
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No, the Brits kicked them out of Nova Scotia. Or a combination of that and probably what kaneohegirlinaz said too.

Edit: no, they kicked them out of Acadia. But they didn't like Nova Scotia. Sorry for my error.
 
Rocklobster how can 1/2 pint jars per recipe? How much Pickling Spice? And is that "...cook until vegetables are CLEAR?"
And your Mother's hand writing is beautiful, what a treasure!
I have my great grandmother's handwritten recipes that were in an old green tin recipe box.
 
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