cheapskate gardener how to make nova scotia green tomato chow preserve it

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I am on most social media sites Twitter https://twitter.com/cheapskategard google Plus https://plus.google.com/u/0/b/112384042326536122472/+CheapskateGardener/posts Facebook fan Page https://www.facebook.com/homesteadingcheapskategardener1/ tumblr https://www.tumblr.com/blog/cheapskategardener Instagram https://www.instagram.com/cheapskategardener/ ok, wel, we;re finally starting to get some produce from the garden. The first thing is of course green tomatoes. We had such a nice bumper crop of them that I decided to make an old family favourite. Nova Scotia green tomato chow. It's a really simple recipe and tastes great with stew, or even on it's own. It's also really satisfying to get teh canning started for the year. because of the acidity of the vinegar, you don't need to pressure can this. So, you can do a simple water bath method to preserve it. what you're going to need for this is a canning pot. mason jars canning tongs, pickling spice pickling salt sugar green tomatoes onions

Comments

Did you rinse the salt out before adding the rest of the ingredients ? If not I found it too salty

And love you accent
Just came in from my 3 tomato plants and yes 10 lbs at least, going try your reciepe

my grandmother make chow just like this, love chow with fish cakes. I have some family roots from cape Breton, don't know witch part must ask some time.

Making your recipe right now here in Antigonish, Nova Scotia. Keep up the good vids.

My dad loves chow and I'm going to make him a batch for Christmas. I'm just wondering if you need to leave the onions and tomatoes in big chunks like you did in the video, or if chopping them up smaller makes a difference. The chow he buys in stores looks mushier. Also, someone else asked but the answer wasn't clear to me. After letting the brine solution soak over night, the next day, can you rinse it a few times to remove excess salt from the broken down tomatoes and onions, or does it have to have a high salt content for preserving? My dad has heart disease and high salt foods are not options for him, so I'm wondering how I can reduce the sodium content.

sweetie,,wash your hands,,,and save time,,,to toss.....that's the maritime way...I just made mine,,,,yummy yummy good...ever think of tossing in a couple of sticks of cinnamon in your spice bag.....OMG!!!

made this last year and loved it.thanks for sharing

I'm from Nova Scotia and I've never seen (or made) chow in slices like you do. The chow I make is chopped very small, like a relish. Yours looks very good. I just made mine for the year.

Hi there - I think this is the recipe I am looking for but still have a question. Do you rinse the tomatoes/onions after you drain them (to get residual salt off? Thanks.

Can you use ripe tomatoes in this recipe as well? I like the thought of mixing both green an red tomatoes in chow.

let me know how it turned out for you

I would let it age about a week or so to allow the spices to blend together :)

Going to make this today....thanks for the video!! :)

I grew up eating it just like that on the cape at my grandmothers house , eating it always remind me of home , I never eat it until it sits a week or so , gives its time to let it all mix together . let me know how it turned out for you

yeah it s so good for sure let me know how it turns out for you

I just made this today :) can it be eaten right away or does it have to sit for a while? I'm from NB but just moved to Alberta! No one out here knows what it is!!

Thanks, it was really fun to make and it's great having chow in the house. it's quite yummy.

Great video, thanks for the info! I will have to try this in the future.