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June 18, 2007
Green Tomato Chow Chow
Green Tomato Chow Chow
Yield: 11 pints
12 ½ pounds green tomatoes, cored & quartered
8 large onions, coarsely chopped
10 green bell peppers, coarsely chopped
6 hot peppers, seeded and chopped
3 tablespoons pickling salt
1 quart cider vinegar
3 garlic cloves, minced
2 cinnamon sticks, halved
1 tablespoon ground allspice
1 teaspoon whole cloves
3 tablespoons dry mustard
4 bay leaves
1¾ cups sugar
1.. Combine tomatoes, onions, and peppers.
2.. Sprinkle with pickling salt and refrigerate for 12 hours or
overnight.
3.. After 12 hours rinse under cold running water and drain,
removing as much liquid as possible.
4.. Make a spice bag out of cheesecloth containing cinnamon
sticks, bay leaves, allspice, and cloves.
5.. In a large non-aluminum stockpot, combine vegetables,
vinegar, sugar, garlic, dry mustard and spice bag.
6.. Bring to a slow boil and cook for about 15 minutes or until
the tomatoes are transparent and tender.
7.. Stir frequently.
8.. When done, remove spice bag and place chow chow in sterile,
glass jars.
9.. Gently push down mixture in the jar to be sure there are no
spaces or air pockets.
10.. Leave about 1/2 inch of space at the top.
11.. Seal by adding lids and rings to each jar.
12.. Process in a water bath, boiling for 30 minutes.
Posted by Willie Crawford at June 18, 2007 01:05 PM
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