GREEN TOMATO KETCHUP(RELISH)
This is my Aunt Naomi's recipe and it is one of the foods I grew up on. We would use this instead of pickle relish in dishes.
Provided by ginger skaggs
Categories Other Sauces
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Cut or grind vegetables.(My aunt used a grinder, coarse ground)
- 2. Soak in brine overnight.
- 3. The next morning drain or squeeze out brine.
- 4. Mix vinegar, sugar and spices together.
- 5. Bring to a boil.
- 6. Add vegetables and cook for 10 minutes.
- 7. Put in jars and seal.
- 8. As always make sure your jars are clean with no chips or cracks and wipe the rim to be sure there is nothing on it. I know most of you ladies know this, but "newbies" may not.
SWEET GREEN TOMATO KETCHUP
This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!
Provided by Nadine
Categories Side Dish Sauces and Condiments Recipes
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
- Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
- When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator.
Nutrition Facts : Calories 85.1 calories, Carbohydrate 21.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 3470.6 mg, Sugar 19.2 g
GREEN TOMATO KETCHUP - QUEBEC STYLE CHOW-CHOW
This is a traditional ketchup from quebec. It's delicious served with meats, but we especially like it with Tortiere. Sometimes fruit (apple or peaches- grated) were added, and that would be added to the saucepan before boiling.
Provided by Nat Da Brat
Categories Chutneys
Time 1h15m
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt.
- Let stand for at least 8 hours, better overnight.
- Rinse; drain well.
- Combine vegetables with vinegar, sugar and spice bag.
- In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes.
- Stir frequently until slightly thickened.
- Pour into hot, sterilized jars and seal.
Nutrition Facts : Calories 299.5, Fat 0.8, SaturatedFat 0.1, Sodium 6339.4, Carbohydrate 70.7, Fiber 5.7, Sugar 60, Protein 5.2
GREEN TOMATO RELISH
This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!
Provided by Linda McDaniel
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 192
Number Of Ingredients 9
Steps:
- In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
- In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
- Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
- Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
- Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g
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