What's Everybody Canning?
- Thread starter Dani
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It's a type of relish. Texture is similar to sauerkraut the way I make it. Typically made with cabbage and other odds and ends from the garden. I have a specific mix of veggies that I use. Yellow squash and zucchini instead of cabbage as the baseIs chow chow like a salsa?
To me this is a chow chow~
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I know Asians eat dogs but don't think that's what you're up to
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Ah-ha! A relish - I didn't know what it was closest to. I knew it was chopped up something. Thank you
Some people remove the seeds. I just put it all in there.
I have a marrow chutney on the go at the minute. Never made it before, and had to adjust a few things as I hadn't enough, but I'm hoping if I cook it long enough it will come good. I used an overgrown courgette, onions, apples, spices, dates and sugar with a mix of cider and white vinegar because I hadn't enough cider.
Is chow chow like a salsa?
= = =
To me ...chow chow... is more a relish..
We used to make chow chow for the whole family from great grandma recipe brought over from Scotland to Nova Scotia... This a green tomato, green apple version.. As I recall...
equal amounts green tomato
green apple
onion
a couple carrots, just for color
red, orange, yellow sweet pepper optional
sweet vinegar brine
My contribution to the recipe was to grind the mix in the Kitchen Aid mixer grinder rather than spend time hand chopping. Pressure or water bath can for shelf storage.. It has been long enough ago now I forgot which method.. We stored the sealed jars without rings, but put rings on for the jars to travel with..
Family could have all they wanted, but the hard and fast rule was they MUST return the canning jars, lids and rings...
= = =
To me ...chow chow... is more a relish..
We used to make chow chow for the whole family from great grandma recipe brought over from Scotland to Nova Scotia... This a green tomato, green apple version.. As I recall...
equal amounts green tomato
green apple
onion
a couple carrots, just for color
red, orange, yellow sweet pepper optional
sweet vinegar brine
My contribution to the recipe was to grind the mix in the Kitchen Aid mixer grinder rather than spend time hand chopping. Pressure or water bath can for shelf storage.. It has been long enough ago now I forgot which method.. We stored the sealed jars without rings, but put rings on for the jars to travel with..
Family could have all they wanted, but the hard and fast rule was they MUST return the canning jars, lids and rings...
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More of a relish for me. You may offend some saying it is a salsa. . . No where near!
Anybody like green tomato salsa?
4 large green tomatoes.
1/2 cup of onion.
4 reasonably large jalapenos.
a tablespoon of pickling salt
1 avocado.
the juice of 1 lemon.
4 average-sized tomatillos.
Puree it to death and garnish with bacon bits.
4 large green tomatoes.
1/2 cup of onion.
4 reasonably large jalapenos.
a tablespoon of pickling salt
1 avocado.
the juice of 1 lemon.
4 average-sized tomatillos.
Puree it to death and garnish with bacon bits.
Oh boy.... Magpie.. One time we had a jar someone gave us of a chutney much like you posted.. Sweet, cinnamon, onion and more that went with bear or moose roast and homemade mixed meat cheese and cracker type sausage... It did not last near long enough...
I finished off a jar this morning with some leftover meatloaf and I'd love to try some bear...
and I'd love to try some bear...
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Last 7 quarts potatoes in the PC. Stopping at 34 quarts and 5 pints. No more room in pantry. Going to dehydrate some tomatoes and handful of carrots. No more room for tomato sauce, picante or diced.
@txcatlady Our tomatoes are just coming on.
I picked a big bag of Saskatoon berries today so will be making jelly tomorrow and if time I will pick our choke cherries and make conserve.
I picked a big bag of Saskatoon berries today so will be making jelly tomorrow and if time I will pick our choke cherries and make conserve.
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A bit of all three. It has kind of a bread and butter pickle type brine but fresh onion and peppers in the shreds
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DW put up 20 quarts of tomatoes.
A gallon of chopped okra in the freezer.
A gallon of chopped okra in the freezer.
Working thru my cukes and squash today hopefully...so many pickles I love it
I think it was @Pearl that wanted to see pics of the green tomato salsa and how is it. Figured I'd post this here regardless lmao, the salsa is very good, but definitely tart, it might mellow out tho as it sits.
https://www.ballmasonjars.com/blog?cid=green-tomato-salsa-verde-0
https://www.ballmasonjars.com/blog?cid=green-tomato-salsa-verde-0
Awesome, thanks!
You're very welcome
I love sharing recipes
Great, a lot of us do here! We could be called the Homesteading HogsYou're very welcome
!
Lol works for me...ooooooncan we get tshirts!?!?
I’m going to put all this here: did 11 pints of tomatoes, have tomato sauce on the stove and 30 eggs on the dehydrator, bacon made for poppers and BLTs 
We canned some tuna and a few jars of salmon.
I would really like to can more but that's not possible right now.
I would really like to can more but that's not possible right now.
As I responded to your other post..... I'm on my way, bacon and onion sandwich!!I’m going to put all this here: did 11 pints of tomatoes, have tomato sauce on the stove and 30 eggs on the dehydrator, bacon made for poppers and BLTs
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On Wednesday and Thursday I had off from work and did a little bit of canning. I six pints of beef chunks. Two didn't seal. One was low in content so that was beef and gravy over rice. The second I popped into a container and into the freezer for a dinner when dad returns from the cabin. While doing that I cooked up four chicken carcasses and miscellaneous chicken bits from the freezer in the electric turkey roaster. Did it up the next day in seven quart jars. Four of them didn't seal. Hmmm. Reprocessed the four jars of broth that didn't seal using ForJars lids instead of the Ball lids I had. Actually I had five jars to process (I had a quart left over that didn't fit in the first canner load). Only three sealed. The second batch I did in the Presto electric canner.
Maybe I'm destined to never use quarts--which is fine because it's just Dad and I. Only did the broth in quarts so his winter soup making would require me to wash less jars.
Maybe I'm destined to never use quarts--which is fine because it's just Dad and I. Only did the broth in quarts so his winter soup making would require me to wash less jars.
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I do and constantly refold the towel used to do it. I even keep my lids in hot water until I put them on. I strained the broth through a chinois to collect that sediment but boy was that broth loaded with. I probably had some siphoning and that surely came out, but the canner water looked clear and didn’t smell of chicken. The first batch was on the gas stove in a 23 quart presto with a weighted gauge. The second batch was in my presto electric canner. I’m guessing the stars were just aligned against me yesterday.
The lids and their attendant sealing goop, are getting too thin to be of any use. Even just vacuum suctioning a jar, many won't work after a few uses. I now use an extra rubber ring to improve the odds of sealing. I never had to do that before. Tattler is fast becoming less of a hassle or expense.
