Elizabeth’s Green Tomato Chow-Chow: A Culinary Legacy

The first time I tasted Green Tomato Chow-Chow, I was at a bustling summer potluck, overwhelmed by the sheer variety of dishes. But then I spotted it: a vibrant, tangy relish tucked amongst the potato salads and grilled meats. One bite, and I was transported back to my grandmother’s garden, the scent of ripening tomatoes and herbs filling the air. It was more than just a condiment; it was a taste of home, of tradition, and of love painstakingly jarred and preserved. Since then, this chow-chow has become my go-to for capturing summer’s end and holding onto its flavors through the colder months.

Recipe Overview

• Prep Time: 24 hours, plus 1 hour prep time
• Cook Time: 2 – 3 hours
• Total Time: 26 – 27 hours
• Yield: Approximately 6 pints
• Dietary Type: Vegetarian, Gluten-Free, Dairy-Free (naturally vegan but check sugar source)

Ingredients

• 9 lbs green tomatoes
• 6 lbs onions, peeled and sliced finely
• 1 cup salt
• 4 cups water
• 4 cups white vinegar
• 2 cups water
• 1/2 cup pickling spices
• 2 1/2 lbs white sugar
• 2 1/2 lbs brown sugar
• 1/2 cup cornstarch
• 2 teaspoons dry mustard
• 1 teaspoon turmeric
• 1 red pepper, cut finely

Equipment Needed

• Large pot or stockpot
• Knife
• Cutting board
• Measuring cups and spoons
• Cheesecloth or spice bag
• Rolling pin
• Sterilized canning jars and lids
• Canning equipment (jar lifter, funnel)

Instructions

1. Begin by preparing the green tomatoes and onions. Finely slice the onions. Combine the sliced green tomatoes and onions in a large bowl or pot.
2. In a separate container, dissolve 1 cup of salt in 4 cups of water. Pour this brine over the tomatoes and onions, ensuring they are fully submerged. Weigh them down with a plate or other heavy object, if necessary, to keep them under the brine.
3. Soak the tomatoes and onions in the saltwater mixture overnight, or for approximately 24 hours. This step helps to draw out excess moisture and firm up the vegetables.
4. The next day, thoroughly drain the tomatoes and onions. Rinse them lightly to remove any excess salt, then drain again, pressing gently to remove as much water as possible.
5. Prepare a spice bag by placing the 1/2 cup of pickling spices in a piece of cheesecloth or a designated spice bag. Tie the bag securely with kitchen twine. Use a rolling pin to gently crush the spices within the bag, releasing their aromatic oils.
6. In a large pot or stockpot, combine the drained tomatoes and onions with 4 cups of white vinegar and 2 cups of water. Add the spice bag to the pot.
7. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 30 minutes, stirring occasionally to prevent sticking.
8. After 30 minutes, add the 2 1/2 lbs of white sugar and 2 1/2 lbs of brown sugar to the pot. Stir well to dissolve the sugars. Continue to simmer for another 30 minutes, stirring occasionally.
9. In a small bowl, whisk together the 1/2 cup of cornstarch, 2 teaspoons of dry mustard, and 1 teaspoon of turmeric. Gradually add a small amount of the hot liquid from the simmering tomato mixture to the cornstarch mixture, whisking constantly to form a smooth paste. This prevents lumps from forming when adding it to the larger pot.
10. Pour the cornstarch paste into the pot with the tomato mixture. Stir constantly to incorporate it evenly. Add the finely cut red pepper.
11. Continue to simmer the mixture, stirring frequently, for 1 to 2 hours, or until the chow-chow has thickened to your desired consistency. The longer it simmers, the thicker it will become.
12. Remove the spice bag from the pot and discard it.
13. While the chow-chow is simmering, prepare your canning jars. Sterilize the jars and lids according to the manufacturer’s instructions. This is crucial for safe canning and preventing spoilage.
14. Once the chow-chow has reached the desired thickness, carefully ladle it into the prepared sterilized jars, leaving about 1/2 inch of headspace at the top of each jar.
15. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until they are fingertip-tight.
16. Process the jars in a boiling water bath canner according to the manufacturer’s instructions. A general guideline is to process pint jars for 15 minutes. Adjust processing time based on your altitude.
17. After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. As the jars cool, you should hear a “popping” sound, indicating that the lids have sealed properly.
18. Once the jars are completely cool, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If a lid flexes, it hasn’t sealed properly and should be refrigerated and consumed within a few weeks.

Expert Tips & Tricks

• Spice Customization: Feel free to adjust the pickling spices to your preference. Add a pinch of red pepper flakes for extra heat, or a bay leaf for added depth of flavor.
• Sugar Adjustment: The amount of sugar can be adjusted to your liking. If you prefer a tangier chow-chow, reduce the amount of sugar slightly.
• Consistency Control: For a smoother chow-chow, use an immersion blender to partially blend the mixture towards the end of the cooking time. Be careful not to over-blend, as you still want some texture.
• Vegetable Prep: Use a food processor to slice the onions and tomatoes for a faster prep time. Be careful not to over-process them into a pulp.

Serving & Storage Suggestions

Elizabeth’s Green Tomato Chow-Chow is incredibly versatile. Serve it as a condiment with grilled meats, sausages, or burgers. It’s also delicious as a relish on sandwiches, in salads, or alongside cheese and crackers.

Properly canned and sealed jars of chow-chow can be stored in a cool, dark place for up to a year. Once opened, refrigerate the jar and consume within a few weeks. Uncanned chow-chow should be stored in the refrigerator and consumed within a week. It is not recommended to freeze chow-chow as the texture may change.

Nutritional Information

(Estimated values per serving, based on a yield of 6 pints)

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	1g	2%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	3175mg	132%
Carbohydrates	125g	42%
Fiber	2g	8%
Sugar	113g	N/A
Protein	2g	4%

Variations & Substitutions

• Spicy Chow-Chow: Add chopped jalapeños or serrano peppers along with the red pepper for a spicier kick.
• Mustard Chow-Chow: Increase the amount of dry mustard or add a few tablespoons of prepared mustard for a bolder mustard flavor.
• Colorful Chow-Chow: Add other vegetables like chopped carrots, bell peppers (green, yellow, or orange), or cauliflower florets for a more visually appealing and nutritionally diverse chow-chow.
• Vinegar Variation: Substitute apple cider vinegar for some of the white vinegar for a slightly different flavor profile.
• Low Sugar Option: If you’re looking to reduce the sugar content, you can use a sugar substitute like stevia or erythritol. Start with a smaller amount than the sugar called for in the recipe and adjust to taste.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the tomatoes and onions overnight?
A: Soaking the vegetables in saltwater helps to draw out excess moisture, which results in a firmer texture and prevents the chow-chow from becoming too watery during cooking.

Q: Can I use different types of sugar?
A: Yes, you can experiment with different types of sugar, such as coconut sugar or maple syrup, but keep in mind that this will affect the flavor and color of the final product.

Q: How do I know when the chow-chow is thick enough?
A: The chow-chow is thick enough when it coats the back of a spoon and leaves a clear trail when you run your finger through it. Keep in mind that it will thicken further as it cools.

Q: What if my jars don’t seal properly?
A: If a jar doesn’t seal properly, you can reprocess it in a boiling water bath with a new lid within 24 hours. Alternatively, you can store the chow-chow in the refrigerator and consume it within a few weeks.

Q: Can I add other vegetables to this recipe?
A: Absolutely! Feel free to add other vegetables like bell peppers, carrots, or cauliflower to customize the flavor and texture of your chow-chow. Just be sure to adjust the cooking time accordingly.

Final Thoughts

Elizabeth’s Green Tomato Chow-Chow is more than just a recipe; it’s a connection to the past, a celebration of seasonal bounty, and a testament to the enduring power of homemade goodness. I encourage you to gather your ingredients, embrace the process, and create your own batch of this delightful relish. Share it with friends and family, and let its tangy sweetness brighten your meals and your memories. Don’t hesitate to adapt the recipe to your own taste preferences, and most importantly, enjoy the journey!