Carla Gilliss wrote:

> "The Joneses" > wrote in message
> ...
> > Carla Gilliss wrote:
> >
> >> Chow Chow
> >>
> >> Ingredients
> >>
> >> Green Tomatoes - 12 cups/3 litres
> >> Onions, diced - 6 cups/1.5 litres
> >> Green Pepper, finely chopped - ½cup/125ml.
> >> Red Peppers, finely chopped - ½cup/125ml.
> >> Salt - ½cup/125ml.
> >> Vinegar - 4 cups/1 litre
> >> Water - 3 cups/750ml.
> >> Pickling Spice - ½cup/125ml.
> >> Sugar, white - 2 cups/500ml.
> >> Method
> >>
> >> Wash, stem and dice tomatoes. Add onion and peppers Sprinkle with salt.
> >> Cover and let stand several hours or over night.
> >> Drain brine from vegetables. Rinse well. Place in large kettle and cover
> >> with vinegar-water mixture.
> >> Put pickling spice in cheese cloth bag. Immerse in vegetable mixture.
> >> Cook
> >> over medium heat until vegetables are soft and clear. Add sugar to taste.
> >> Continue cooking for one hour. Remove spice bag. Pour into sterilized
> >> jars.
> >> Number of portions: 6-8
> >
> > Carla, how long do you boiling water bath this one? I like the look of it.
> > Might be a good way to use up excess tomatillos. They are a considered a
> > weedy
> > sort of plant here, but they produce nicely and are tasty.
> > Edrena
>
> I tend to just follow the recipe and "Cook over medium heat until vegetables
> are soft and clear" and "continue cooking for one hour"...I find that my
> stove isn't the best and that I have to cook it a little bit longer

I feel your pain, we're 4,000 feet up and cooking takes longer here. It's not
what I meant, tho, dearling. This recipe sounds like it makes a lot of product.
Do you just plop the cooked stuff in the fridge or freezer? or car/jar it? Or do
you plop it in jars and just fix the lids hoping for the best?
Edrena