Chow Chow (calgary, Canada) Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
14 lbs: Green tomatoes, very firm
5 lbs: Onions,
1 cup: Salt,
8 cup: Sugar, white granulated
3 cup: , (To 4 c) vinegar
1/2 cup: Pickling spice in a bag,
Directions:
~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=< Directions >=-=-=-=-=-=-=-=-=-=-=-=-=-
Peel onions and slice in 1/4" slices then cut up the slices in 1/4" -
1/2" pieces. Remove stem end from tomatoes and slice and cut them up
the same as you did the onions. Mix the onions and tomatoes together
in a large pot with 1/2 cup salt then spread the other 1/2 cup of
salt over the top. Cover pot. Let stand overnight. Next day drain
off the juice. Then add 8 cups sugar. Pour in vinegar barely to the
top of the chow, dont add too much (I added about 3 1/2 cups). Add
the pickling spice in the bag and push it down among the tomatoes.
Bring to a boil, stirring frequently. Then simmer 2 hours.
Remove and throw away spice bag. You can check the taste now and add
more sugar if you want. Pour into sterilized jars and seal.
Note: Do not use enamelled pot to make chow chow because it will
scorch the bottom.
You can use the food processor to chop your ingredients - just do it
very coarsely.
(From the files of Jeri Strickland, Calgary, Alberta)
From: Sandee Eveland Date: 06-19-95 (159) Fido:
Cooking
Source from luhu.jp
Peel onions and slice in 1/4" slices then cut up the slices in 1/4" -
1/2" pieces. Remove stem end from tomatoes and slice and cut them up
the same as you did the onions. Mix the onions and tomatoes together
in a large pot with 1/2 cup salt then spread the other 1/2 cup of
salt over the top. Cover pot. Let stand overnight. Next day drain
off the juice. Then add 8 cups sugar. Pour in vinegar barely to the
top of the chow, dont add too much (I added about 3 1/2 cups). Add
the pickling spice in the bag and push it down among the tomatoes.
Bring to a boil, stirring frequently. Then simmer 2 hours.
Remove and throw away spice bag. You can check the taste now and add
more sugar if you want. Pour into sterilized jars and seal.
Note: Do not use enamelled pot to make chow chow because it will
scorch the bottom.
You can use the food processor to chop your ingredients - just do it
very coarsely.
(From the files of Jeri Strickland, Calgary, Alberta)
From: Sandee Eveland Date: 06-19-95 (159) Fido:
Cooking
Source from luhu.jp