Maritime Chow is as home-grown as home-made bread in the Maritimes. A staple in most kitchens, chow is always served at supper, frequently topped on mashed potatoes and butter, and a tangy and sweet “chutney” to accompany any meat. To receive a jar is the best gift neighbours can share in the dooryard. I can still feel the warm tingle in my tummy of chow on a cold Nova Scotian winter’s night.
- 4 Qts (4 L ) of chopped length-wise green tomatoes
- 2 Qts (2 L) of chopped onions
- 1/4 cup (50 mL) pickling salt
- 4 cups (1 L) granulated sugar
- 1 teaspoon (5 mL) dry mustard
- 2 tablespoons (30 mL) pickling spice (secured in a cheesecloth bag)
- 3 cups (750 mL) white vinegar
Place chopped onion and tomatoes in large stainless steel pot, pickling pot if you have and cover with salt. Cover and let stand overnight.
Drain the next more, press out as much liquid as possible. I used a strainer and press with back of a spoon. Place mixture in pickling pot and add sugar, mustard and spice bag. Mix together and stir in vinegar. Simmer and stir frequently until tomatoes are soft and clear, about 60 minutes. Siphon mixture into sterilized Mason jars and seal in canning
Return mixture to kettle. Add sugar, mustard, and spice bag. Stir in vinegar. Cook slowly, stirring frequently, until tomatoes are soft and clear-about 1 hour. Bottle in hot Mason jars and finish in boiling water canner.
Yield about 8 – 500 ml jars.