Nova Scotia Green Tomato Chow | Canning Recipe | How to make Green Tomato Chutney / Chow

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

white vinegar

🥗Healthier: apple cider vinegar

Apple cider vinegar offers a milder flavor.

red bell peppers

🥗Healthier: yellow bell peppers

Yellow bell peppers are often less expensive.

cinnamon

💰Cheaper: nutmeg

Nutmeg can be a more affordable spice alternative.

Wash 8 pounds of green tomatoes and 2.5 pounds of onions.

Slice the onions into thin half-moon shapes.

Sprinkle 1/3 cup kosher salt over the onions and tomatoes, mix, and let sit covered in the refrigerator for at least 12 hours.

Rinse the salted onions and tomatoes well to remove excess salt.

Combine the rinsed onions and tomatoes in a large stainless steel pot.

Add 3 cups of vinegar, 1.5 cups of brown sugar, and 2 cups of white granulated sugar to the pot.

Stir in 2 teaspoons of mixed pickling spice, 1 teaspoon of turmeric, 1/4 teaspoon of cinnamon, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of allspice.

Bring the mixture to a boil over high heat, then reduce to medium-low heat and cover.

Simmer for 1.5 to 2 hours, stirring occasionally.

Sterilize jars and lids by boiling them for 10 minutes in water with a little vinegar added.

Fill the sterilized jars with the chow, leaving a headspace of 1 centimeter or half an inch.

Release air pockets by inserting a plastic utensil down the sides of the jars.

Wipe the tops of the jars with a sterilized paper towel.

Place lids on jars and tighten bands finger-tight.

Process jars in a boiling water bath for 10 minutes, then remove the lid and process for an additional 5 minutes.

Let jars cool and check for proper sealing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary