Edith's Red Tomato Chow-Chow
"My girlfriend's MIL fashioned this recipe many years ago and it is wonderful! Easy to make, and so good with so many things.
Note: The easiest way I have found to sterilize jars is to wash and rinse them well, fill them with boiling water for a few minutes, empty, and keep them hot in a 200°F oven till you are ready to fill them. The flat sealing lids should be boiled for about five minutes, and the rings should be twisted only finger tight.
Enjoy these pickles - beats anything you can buy ready-made. They keep for a very long time, which is a bonus."
photo by Janice E.
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Yields:
-
6-7 pints
ingredients
- 18 -20 tomatoes, ripe (or 5 28-fluid oz. cans, diced)
- 1⁄2 head celery, fine dice
- 6 large sweet peppers, fine dice (red or green or orange)
- 4 large onions, fine dice
- 3⁄4 cup white sugar (more, if necessary)
- 3 tablespoons salt
- 3 cups vinegar (preferably pickling vinegar)
- 3 tablespoons pickling spices (tied in cheesecloth)
directions
- Combine all ingredients in a large pot (preferably non-stick) and bring to a boil.
- Reduce heat and simmer for 1-1/2 to 2 hours or until desired consistency is reached.
- Stir very often to prevent burning.
- Pack into sterilized jars and seal.
Questions & Replies
-
Since we are only 2 people, I made half of your recipe. The consistency is perfect but the vinegar still taste too strong. I added sugar several times now but even though the taste gets better, I would have to add more sugar. Can you advise? -
I always make the same chow chow or ketdhup recipe very similar to yours but I haven't made any over 3 years so I'm kind of forgetting some steps. I made it yesterday and it was cooked by 6:00 I always sterilize my jars and lids in my dishwasher which I did overnight. So this morning I was planning on filling the jars and of course the ketchup has cooled down. My question is this: Should the ketchup be hot to go into the jars and if so, would it be alright if I warm up the ketchup?or is it alright if all of it is cool and will it seal ok? -
Is the salt regular or pickling salt?
Reviews
-
This is almost exactly what my grandmother used to make! She used half brown sugar and half white. When I make this now, I cook in a slow cooker on high for 4-5 hours with a liner (yeah, I'm lazy). I occasionally use 1 t. of turmeric, for better color. It really rocks with fresh heirloom tomatoes, but is great with canned. I use it on everything from eggs, to beans and peas, to hotdogs. I recently served a TBS on top of shrimp and grits, and got raves. Wonderful! No matter how much you make, it will never be enough. I usually make at least twice a year when tomatoes are plentiful.
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I live in Canada's capital (Ottawa, Ontario) and love it, although years ago I lived on the West Coast (Vancouver, B.C.) and loved it, too.
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