Wednesday, June 4, 2008

Schmecks Gut!!!

There are very few things as satisfying as canning your own home-grown veggies.
I chopped, ground, and boiled til I was exhausted. I can't remember what I did with my cuisanart! So it was all by hand. UGH. But hard work always pays off and I have to say the end product is what we here in the south call *CHOW-CHOW*.

Since I have green tomatoes coming out my ears, it's a way to utilize green tomatoes, cabbage, onions, peppers & cauliflower into a relish of sorts. My Nanny used to just eat a little on the side of her plate with whatever dinner was served.
Basically, Chow-Chow, or any green tomato/Veggie relish is just a way to make use of everything in your garden. It's also just one simple way of being a good steward of what God provides. *grin*... AND it's a SUPERFOOD! Tomatoes packed with Vitamin C, & Cruciferous veggies such as cabbage and cauliflower make your colon do the happy dance! I like to make a quick tuna salad substituting the chow-chow for onions and relish. I just slap a lot into a bowl with tuna, light mayo and seasonings, and viola! I am eating healthy!
Here's a starting place if your new at this, or just want to give it a whirl:

1 peck (12 pounds) green tomatoes
8 large onions
10 green bell peppers
3 tablespoons salt
6 hot peppers (chopped)
1 quart vinegar
1 tablespoon allspice
1/4 teaspoon cloves
3 tablespoons dry mustard
Few bay leaves
1 3/4 cups sugar
cup horseradish (optional)
CHOP tomatoes, onions and peppers together and cover with the salt; let stand overnight. Drain, add the hot peppers, vinegar, spices (tied in cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes.

1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
teaspoon cinnamon
1 tablespoon celery seed
teaspoon allspice

1 tablespoon mustard seedSLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes. Yield: 8 pints.

1 cup sliced cucumbers
1 cup chopped sweet peppers
1 cup chopped cabbage
1 cup sliced onions
1 cup chopped green tomatoes
1 cup chopped carrots
1 cup green string beans (cut in inch pieces)
1 cup chopped celery
1 tablespoon celery seed
2 tablespoons mustard seed
2 cups vinegar
2 cups sugar

2 tablespoons turmericSOAK cucumbers, peppers, cabbage, onions, celery and tomatoes in salt water overnight (cup salt to 2 quarts water). Drain. Cook the carrots and string beans in boiling water until tender; drain water. Mix soaked and cooked vegetables with remaining ingredients and boil 10 minutes. Place in sterilized Kerr jars; seal at once. Process in Boiling Water Bath 5 minutes.

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