Pappy O Gill
Full Member
Posts: 61
south MS, 60 mi. N. of coast
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« on: August 20, 2009, 10:09:55 AM » |
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Or maybe you prefer "Picalili" but at any rate, after pulling up 20 tomato plants from my EB's yesterday, I have a 5 gal bucket full of tennis ball size green tomatoes which I shall not let go to waste.
Recipe:
5 Gallon Green Tomatoes
12 Bell Pepper (any color you have)
16 Large Onions
6 TBS Celery Seed
6 TBS Mustard Seed
2 TBS Canning Salt
10 Cups Sugar
4 Cups Cider Vinegar
(Optional) I throw in a lot of fresh hot peppers! Yee Haaa!
1. Course grind all veggies in food processor in batches. Transfer to cheese cloth lined colander in sink and let drain at least 1 hour.
2. In large pot combine all ingredients, bring to boil, and simmer over low heat about 5 minute, stirring constantly.
3. Pack in sterilized jars and process water bath method for 30 minutes.
Doesn't get any easier than this. As you can surmise, I'll be out of pocket most of the day. My wife conveniently has a quilt top to sew. Drats!
Note: Regarding food processors and tomatoes. Food processors are notoriously user unfriendly toward tomatoes of any color, even green. It helps much to quarter the greenies and not overload the processor for a corse chop. Four or 5 short burst and that's enough. If you have an extra large chunk or two when you dump, put those back in processor with next batch.
Note #2: No way to cook this recipe in one pot. Must break down into 2 batches. As you can see, this is a work in progress. I will post yield when finished.
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« Last Edit: August 20, 2009, 11:47:42 AM by Pappy O Gill »
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Pappy O Gill
Full Member
Posts: 61
south MS, 60 mi. N. of coast
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« Reply #1 on: August 20, 2009, 01:00:51 PM » |
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Whew! Two hours prep time. I split the recipe into two large canner pots and now have them heating up while I take a little break. I trasted it and its going to be soooo guut. BTW: I threw in about 3 cups of diced hot peppers; jalapenos, habanero, chilies, and a few tabascos. The heat seems just right for me.  Update: All in water bath for 30 minutes - Yield = 28 pints |
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« Last Edit: August 20, 2009, 02:04:56 PM by Pappy O Gill »
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dancing lemons
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« Reply #2 on: August 20, 2009, 02:20:30 PM » |
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Thanks Pappy!! I'm always on the look out for a new green tomato cha-cha recipe. I know some folks call it chow-chow but we always just said cha-cha  I like this recipe because it is MUCH easier that the one I usually use. I usually tie a bunch of mixed pickling spice in some cheesecloth and toss it in the pot while things boil - that will taste really good with the mustard and celery seed. Thanks again!!!!!!!!!!!!! DL |
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Pappy O Gill
Full Member
Posts: 61
south MS, 60 mi. N. of coast
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« Reply #3 on: August 20, 2009, 02:51:12 PM » |
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Thanks Girl,
I just finished. What a job. Five hours start to finish and I'm fast. I tasted it and it is very good. Its not as hot as I like it and would have used double the hot peppers I did, but heck, this is for the GP and grandchildren as well. Family and friends will be getting canned goods from Pappy this Christmas. There is a lot of sweat equity and love in this big batch stuff. You really do need two 30 quart canners to make this much at once. But once the cooking is done, you can combine the relish into one and start your water bath boiling in the other.
I feel good that I didn't waste that 5 gallon of green maters and I have more peppers than I know what to do with. I need to take of a pic of the giant orange bells I have growing in 1 of my EB's.
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cushman350
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« Reply #4 on: August 20, 2009, 03:29:21 PM » |
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Whew! Two hours prep time. I split the recipe into two large canner pots and now have them heating up while I take a little break. I trasted it and its going to be soooo guut. BTW: I threw in about 3 cups of diced hot peppers; jalapenos, habanero, chilies, and a few tabascos. The heat seems just right for me. Update: All in water bath for 30 minutes - Yield = 28 pints When I got to the part of your post above in BOLD I nearly swallowed my tongue. I thought you said "trashed" instead of "tasted". I have recovered. |
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Pappy O Gill
Full Member
Posts: 61
south MS, 60 mi. N. of coast
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« Reply #5 on: August 20, 2009, 06:22:49 PM » |
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Sorry Cush, old men like me are bad about typos. One I get to know you guys better I'll go into my hick speak. |
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cushman350
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« Reply #6 on: August 21, 2009, 11:28:35 AM » |
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Weigha, I dote nouf I noad wat youah talkin bout. |
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Pappy O Gill
Full Member
Posts: 61
south MS, 60 mi. N. of coast
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« Reply #7 on: August 21, 2009, 12:04:31 PM » |
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Weigha, I dote nouf I noad wat youah talkin bout. Me tink ydoo, Cush. I taint gots nuffin on you, young feller!  |
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Deb
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« Reply #8 on: August 21, 2009, 05:14:06 PM » |
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Huh?
I guess I've been gone from Missery too long to understand you guys. I know I'm old enough.
Deb
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