Chow-Chow Aka Green Termater Relish

A Zaar chatter the other evening was searching for a Chow-Chow recipe. I did a quick net search,, nada. So here's one + a variation from my old Prudence Penny cookbook circa 1938. I've modified the recipe somewhat as it originally hot jar canned rather than the much safer water bath. This was our use up the victory garden before the frost tradition. The food rationing of WW2 meant every ration point you could save with *home-grown/home-canned* was one more for the *store bought* stuff. It made for a lot of innovative cooking. The famous Coca Cola Cake is a good example of sugar substitution. And heaven help the small boy that goofed with the ration books. TW fans reddened rear end in memory.

• Ready In: 1 hr 20 mins
• Serves: 5-6

Ingredients

• Traditional

• 4  quarts  of chopped green tomatoes
• 1⁄4 cup kosher salt or 1⁄4 cup canning salt, is best
• 6  small onions
• 1  pint  chopped cucumber
• 1  green pepper, chopped
• 1  bunch celery, chopped
• 1  quart white vinegar
• 1  cup sugar (preferably brown)
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1  tablespoon ground mustard

• What is left in the garden variation

• 18  green tomatoes
• 8  cucumbers
• 5  dozen green onions
• 1  lb  green string bean
• 1  medium cauliflower, separated into florets
• 1  bunch celery
• 3  red peppers
• 1⁄2 cup kosher salt or 1⁄2 cup canning salt, is best
• 2  quarts white vinegar
• 1  cup brown sugar
• 2  tablespoons turmeric
• 4  tablespoons mustard seeds
• 1  tablespoon clove
• 1  tablespoon black pepper

Directions

1. #1how to.
2. Chop the tomatoes mix with salt let stand overnight in NONREACTIVE container (glass, plastic, enamel).
3. Drain tomatoes well and add Fine Chopped veggies, spices, and vinegar.
4. Heat to boiling point in NONREACTIVE kettle/pot.
5. Simmer for a bit until the onions are tender.
6. Pack in clean hot jars.
7. Seal and can, hot water bath method 25 min in almost boiling water.
8. #2how to.
9. Chop everything into a NONREACTIVE container with the salt, let stand overnight.
10. Drain well.
11. Heat the sugar vinegar and spices to boiling point.
12. Add the veggies and simmer a but until tender.
13. Pack in clean hot jars.
14. Seal and can, hot water bath method 25 min in almost boiling water.
15. Time does not include the standing overnight Surprise yourself with the taste of fall when the snow and wind will add to the taste.
16. {grynn}.