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Green Tomato Chow Chow: Sweet and Sour Relish

Particularly Eastern Canadian....
Course Preserves
Cuisine Canadian
Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes
Servings 14 cups
Author Valerie Lugonja

Ingredients

  • Ingredients for the Chow Chow:
  • 10 pounds of green tomatoes , chopped
  • 3 cups red bell peppers , seeded and chopped
  • 3 cups yellow bell peppers , seeded and chopped
  • 3 cups orange bell peppers , seeded and chopped
  • 3 cups onions , chopped 1 1/2more needed
  • 3 fresh jalapenos , stemmed and diced (I did only 1 1/2 and the recipe could definitely use all 3 would not be hot)
  • 1 quart Pickling Liquid (recipe follows)

Ingredients for the Pickling Liquid:

  • 3 cups distilled white vinegar
  • 1 cup water
  • 1 ½ cup sugar
  • 1/4 c salt
  • 1 ½ teaspoons whole allspice
  • 1 (3-inch) cinnamon stick
  • 1 ½ teaspoons celery seed
  • 1 ½ teaspoons mustard seeds
  • 1 ½ teaspoons whole black peppercorns

Instructions

Instructions for the Chow Chow:

  1. Pulse the chopped tomatoes in a food processor (I did not do this until just before canning them, after they were cooked, and then only did a little pulse); place in a non-reactive heavy pan
  2. Add the peppers, onions, and jalapeno to the processor and pulse until desired consistency; add the mixture to the tomatoes
  3. Stir in the pickling liquid
  4. Over high heat, bring the mixture to a boil
  5. Reduce the heat to medium and simmer for 15-20 minutes
  6. Remove from the heat and (this is when I pulsed it a little bit to get the size I liked) spoon into 4 250ml preserving jars, filling the mixture to within 1/2-inch of the top

  7. With a clean damp towel, wipe the rim and fit with a hot lid; screw on the metal ring until snug (not too tight)

  8. Process in a hot water bath for 15 minutes; using tongs, remove jars, place on towel; cool
  9. Test the seals; tighten the rings and store in a cool dark place
  10. Age for 2 weeks before using (whoops, didn’t do this, either!)

Instructions for the Pickling Liquid

  1. Place all of the ingredients in a nonreactive saucepan, over high heat; bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes
  2. Remove from the heat and cool completely; strain the liquid and store in an airtight container