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Edith’s Red Tomato Chow-Chow: A Culinary Heirloom

My first encounter with chow-chow wasn’t love at first sight. As a young culinary student, I encountered it at a roadside farm stand in rural Pennsylvania, nestled amongst the vibrant hues of pumpkins and gourds. The jar, filled with what looked like a mosaic of diced vegetables swimming in a reddish-brown sauce, seemed intriguing but intimidating. However, one taste of the tangy, sweet, and slightly spicy concoction transformed my initial skepticism into complete adoration. From that moment, chow-chow became a staple in my kitchen, a reminder of autumn harvests, and a testament to the ingenuity of preserving summer’s bounty. Edith’s Red Tomato Chow-Chow, with its vibrant color and balanced flavors, embodies everything I love about this traditional relish.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1.5 – 2 hours
Total Time: 2 hours 15 minutes – 2 hours 45 minutes
Yields: 6-7 pints
Dietary Type: Vegetarian, Gluten-Free

Ingredients

18-20 ripe tomatoes (or 5 28-fluid oz. cans, diced)
1/2 head celery, fine dice
6 large sweet peppers, fine dice (red, 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)

Equipment Needed

Large pot (preferably non-stick)
Knife
Cutting board
Cheesecloth
String
Sterilized jars (6-7 pint jars)

Instructions

Prepare all your vegetables by finely dicing the celery, sweet peppers, and onions. Set aside.
Prepare the tomatoes. If using fresh tomatoes, you can either peel them and dice them, or roughly chop them and allow them to break down during the cooking process. Alternatively, you can use five 28-fluid oz. cans of diced tomatoes.
Tie the pickling spices securely in a piece of cheesecloth, creating a small spice bundle. Secure with kitchen twine. This allows the spices to flavor the chow-chow without leaving any unwanted bits.
In a large pot, preferably non-stick to prevent scorching, combine all ingredients: the diced celery, sweet peppers, onions, and tomatoes. Add the white sugar, salt, and vinegar. Place the cheesecloth bag of pickling spices into the pot.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the chow-chow reaches your desired consistency. It should be thick enough to hold its shape, but not so thick that it becomes a paste.
Stir the chow-chow very often during the simmering process, especially as it thickens, to prevent burning on the bottom of the pot.
While the chow-chow is simmering, prepare your jars. The easiest way 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 until you are ready to fill them. The flat sealing lids should be boiled for about five minutes.
Once the chow-chow has reached the desired consistency, remove the spice bag and discard it. Taste and adjust the seasoning, adding more sugar if necessary, to achieve your preferred level of sweetness.
Carefully pack the hot chow-chow into the sterilized jars, leaving about 1/2 inch of headspace at the top.
Wipe the rims of the jars clean with a damp cloth. Place the boiled flat sealing lids on the jars, and screw the rings on finger tight.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and long-term preservation. If you are not familiar with water bath canning, consult a reliable source for detailed instructions. Alternatively, you can skip the water bath and store the sealed jars in the refrigerator.
After processing, remove the jars from the water bath and let them cool completely on a towel-lined surface. As the jars cool, you should hear a “pop” sound, indicating that the lids have sealed properly.
Once the jars are completely cool, check the seals. The lids should be concave and not flex when pressed. If any jars did not seal properly, store them in the refrigerator and use within a few weeks.

Expert Tips & Tricks

Spice it up: For a spicier chow-chow, add a pinch of red pepper flakes or a finely diced jalapeno pepper to the pot during the simmering process.
Sweeten to taste: The amount of sugar needed will depend on the sweetness of your tomatoes and your personal preference. Start with the recommended amount and adjust as needed.
Vinegar matters: Using pickling vinegar (5% acidity) is recommended for the best preservation and flavor. You can substitute white vinegar, but the flavor may be slightly different.
Prevent burning: To further prevent burning, consider using a heat diffuser under the pot, especially if you have a thin-bottomed pot.

Serving & Storage Suggestions

Edith’s Red Tomato Chow-Chow is incredibly versatile. Serve it as a condiment with grilled meats, sausages, or hamburgers. It’s also delicious with eggs, beans, or as a topping for crackers and cheese. The vibrant color and tangy flavor make it a welcome addition to any charcuterie board.

Properly sealed jars of chow-chow can be stored in a cool, dark place for at least one year. Once opened, store in the refrigerator and use within a few weeks. If you did not process the jars in a water bath, they must be stored in the refrigerator.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	275 kcal	14%
Total Fat	1.4g	2%
Saturated Fat	0.3g	1%
Cholesterol	0mg	0%
Sodium	3547mg	147%
Total Carbohydrate	60.7g	20%
Dietary Fiber	9.8g	39%
Sugars	46.6g	186%
Protein	6.1g	12%

Variations & Substitutions

Green Tomato Chow-Chow: Use green tomatoes instead of ripe red tomatoes for a different flavor profile.
Spicy Chow-Chow: Add a finely chopped chili pepper or a dash of hot sauce for extra heat.
Mustard Chow-Chow: Add a tablespoon or two of mustard seeds to the spice bag for a more pungent flavor.
Fruit Chow-Chow: Incorporate diced apples or pears for a sweeter and more complex flavor.

FAQs (Frequently Asked Questions)

Q: Do I have to use pickling vinegar?
A: While pickling vinegar (5% acidity) is recommended for the best preservation and flavor, you can substitute white vinegar. However, the flavor may be slightly different, and it’s important to ensure the vinegar has at least 5% acidity for safe canning.

Q: How can I tell if my jars are sealed properly?
A: After processing and cooling, the lids should be concave and not flex when pressed. If a lid flexes, it means the jar did not seal properly and should be stored in the refrigerator.

Q: Can I freeze chow-chow?
A: While you can freeze chow-chow, the texture of the vegetables may change slightly. It’s best to pack it into freezer-safe containers or bags, leaving some headspace for expansion.

Q: How long does chow-chow last?
A: Properly sealed and processed jars of chow-chow can be stored in a cool, dark place for at least one year. Once opened, store in the refrigerator and use within a few weeks.

Q: Can I use different vegetables?
A: Yes, you can experiment with other vegetables, such as corn, green beans, or cauliflower. Just be sure to dice them finely and adjust the cooking time as needed.

Final Thoughts

Edith’s Red Tomato Chow-Chow is more than just a relish; it’s a connection to the past, a celebration of simple ingredients, and a testament to the art of preserving seasonal bounty. I encourage you to try this recipe and experience the joy of creating something delicious and enduring. Feel free to experiment with variations and find your own perfect flavor combination. Share your creations with friends and family, and let the tradition of chow-chow live on!

Edith’s Red Tomato Chow-Chow Recipe