Wednesday, September 23

Celebrating the first day of Fall

To Celebrate the first day of Fall I did some preserving.If you go for a walk this time of year anywhere on the Island, you will most likely smell the aroma of Chow- chow and Mustard pickles in the air,

Green Tomato Chow Chow
7 lbs. green tomatoes, sliced thinly.
5 medium onions, peeled and sliced thinly .
1/2 c. pickling salt.
4 c.vinegar.
4 c. sugar.
1 teaspoon cinnamon.
1/2 teaspoon ginger
1/4 c. mixed pickling spice tied in a cheesecloth bag.
Combine the vegetables and salt in a large bowl. Mix well. Cover and let stand overnight.

The next day, drain the vegetables in a colander, pressing out excess moisture. Set aside.
 Combine 4 c.vinegar. 4 c. sugar. 1 teaspoon cinnamon 1/2 teaspoon ginger in a large pot.

Bring to a boil over medium-high heat. Simmer for 15 minutes. Add the drained vegetables and add the spice bag. Once the mixture returns to a boil, reduce the heat to medium and simmer for 30 minutes, stirring often. Remove from the heat; discard the spice bag. Spoon into hot, sterilized jars, leaving 1/2 inch head space. Release the air bubbles. Wipe the rims clean. Seal according to manufacturer's directions. Process the jars in a boiling water bath for 15 minutes.


Make sure water in canner is boiling.*Place jars in canning rack, then place rack in canner while water is boiling.

** Place jars far enough apart to allow for circulation of water around jars. Water should be 1 to 2 inches over the tops of the jars when boiling.Begin timing for processing as soon as the water returns to a rolling boil.The canner should be covered during processing. The hot boiling water should cover the tops of the jars during the entire processing time.After processing time is completed, remove hot jars and place on a towel or rack to cool. Keep jars out of drafts. DO NOT TURN JARS UPSIDE DOWN. When jars have cooled, check for sealing.

1 comment:

Stacey said...

Great recipe! Do you have one for mustard pickles? My grandfather (whose parents were from the Island) loves them and we have to stockpile on PEI every summer. Thanks!