Zero waste green tomato! #shorts
Green tomatoes were my grandma’s favourite snack, freshly picked from the plants and with just a sprinkle of salt. I can’t have them like that as the flavour is too strong for my taste but green tomato chutney it’s so delicious!!
We harvested 10kg of green tomatoes and we made 30 jars of green tomato chutney.
INGREDIENTS:
- 1kg x green tomato
- 400g x apples with skin
- 100g x Ginger
- 200g x thai basil
- 4 x oranges juices
- 2 x onions
- 6 x garlic cloves
- 500g x demerara sugar
- 500ml x vinegar
- 1 x Tbsp salt
- 5 x Tbsp olive oil
DESCRIPTION:
Boil all the ingredients in a sauce pan for about 2-3 hours or until the mixture starts to get dense and most of the liquid evaporates.
You can preserve it in your fridge for about 2-3 weeks or using water bath canning you can store the jars for many years.
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Green Tomato Bread Recipe
#GreenTomato #Bread #Homemade #Tomatoes @suburbanhomesteaderwy-az
With an over abundance of tomatoes, green ones, I am making homemade green tomato bread. I is similar to a zucchini bread. It is a great way to use up small green tomatoes.
Green Tomato Bread (2 Loaves)
Oven at 350 degrees for 55 minutes.
2.5 cups Diced Green Tomatoes
2 cups Sugar
1.5 cups Chopped Walnuts
1 cup Oil
2 eggs
1 Tblsp Vanilla
1 tsp Salt
3 cups Flour
1 Tblsp Cinnamon
1 tsp Baking Soda
1/4 tsp Baking Powder
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Green Tomato Relish | Southern Chow Chow Relish | Canning Recipes
One of my favorite recipes to cook with end of the season green tomatoes is Southern Chow Chow Relish. It is a favorite among folks who live in the southern United States. Chow Chow is a great condiment. It tastes great with hot dogs, hamburgers, veggie burgers, pulled pork, pinto beans, and especially black-eyed peas. To be quite honest, it is hard not eating Chow Chow directly out of the jar.
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SOUTHERN CHOW CHOW RELISH
5 -6 green tomatoes: firm, medium sized, and chopped
1 each red, yellow, and orange bell pepper, seeded and chopped
2 medium onions, chopped
2 jalapeno peppers, seeded and chopped (adding seeds to relish are optional)
1/2 head cauliflower, florets and a few stems, cored and chopped
1 small head of cabbage, cored and chopped or shredded
1/3 cup canning & pickling salt
2 1/2 cups sugar
2 Tbsp whole black peppercorns
1 - 2 tsp red pepper flakes
3 bay leaves, medium sized
2 tsp mustard seed
4 tsp dry mustard
4 tsp celery seed
2 tsp turmeric
1/2 tsp ginger
1 tsp ground cinnamon
1 tsp ground cloves
2 1/2 cups apple cider vinegar (5% acidity)
2 1/2 cups distilled white vinegar (5% acidity)
This recipe requires patience. When I prepare and cook Chow Chow it is a three-day process from beginning to end. Day 1 is prep day. I wash, chop, and salt the vegetables. The salted vegetables are put in the refrigerator overnight, so water is drawn out of them. Day 2 requires draining and rinsing salt from vegetables and cooking vegetables in vinegar and dry spices. Day 2 is also canning day. Day 3 is wait day. Once the vegetables are canned, they need a minimum of 24 hours so the flavors can develop and so sealing of the canning jars finish sealing. To be safe, DO NOT open Chow Chow until after Day 3. Yeah, it takes some time to make but it's worth it. Plus, you will have a little left in the pot after cooking if you want to immediately taste it or use it as a topping.
Day 1
1. Chop all of the vegetables: green tomatoes, bell peppers, onions, jalapeno peppers (add seeds, optional), cauliflower, and cabbage to the size that you like to eat. I prefer to chop the vegetables to a medium-small size.
2. Place all of the chopped vegetables in a nonreactive (glass or stainless steel) bowl and sprinkle with canning & pickling salt. Mix the salt into the vegetables by tossing with your hands. Place in the refrigerator for a minimum of 4 -6 hours. I refrigerate the vegetables overnight. Before refrigerating, cover bowl with aluminum foil.
Day 2
3. Remove vegetables from refrigerator. In batches, drain and rinse them. After rinsing, allow each batch to sit for 10 minutes to air dry a little. Place air dried vegetables in a bowl large enough to hold them. Set to the side.
4. As you are working on draining and rinsing the vegetables, sanitize the canning jars and canning utensils. Once sanitized, place them on a clean, sanitized surface. I use a clean dishcloth.
5. Place all of your dried spices in a bowl and measure out the vinegar. Place a large pot over medium heat. Add the dry ingredients, allowing them to toast for about 1 - 1 1/2 minutes. Stir constantly.
6. Pour in vinegar and stir to combine. Raise temperature to high and continue stirring until sugar completely dissolves. Once the vinegar-spice mixture starts to boil, pour in the vegetables. Stir to combine. Allow the Chow Chow to reach a boil, stir it, and lower the heat to a simmer. Allow it to simmer for 10 minutes.
7. Hopefully by this time all of the canning materials are sanitized and ready to fill. Once the Chow Chow has simmered for 10 minutes turn off the heat and stir. Remove bay leaves.
8. Fill each canning jar to the bottom of the canning funnel. Make sure to have enough Chow Chow juice in each jar. The juice should be level with the vegetables. Cover jars and place in a hot boiling canning bath for the amount of time needed for the appropriately sized canning jar. Take jars out of bath and place back on sterilized surface. Allow jars to rest.
Day 3
9. DO NOT TOUCH JARS. Allow jars to finish sealing. At this time the flavor will deepen. Have patience. Refrigerate after opening.
So, the next time you have green tomatoes and want to eat them another way, other than frying, give this recipe a try. Once you try it, you will make enough to keep stocked until the following tomato season.
With one foot in the kitchen while the other foot is in the garden,
Dana
Music Attribution:
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2. Anywhen You Say by Cheel (YouTube free music library, attribution not required)
3. Take It Slow by SefChol (YouTube free music library, attribution not required)
GREEN TOMATO Sweet Breads | Preserving the Harvest
One of our viewers mentioned Green Tomato Sweet Bread... and I thought how would that work? Well I dug up a couple recipes online to try them out and be a guinea pig for you all. There is some work to do on the recipe and directions but I think for my first attempt I certainly have a new way of using up all those green tomatoes left over at the end of the season. I am not leaving the recipe directions on this video and will work on improving it, but if your interested there are many options on the internet you can google and just take some of my lessons learned with you if your brave enough to try it!
Thanks for watching.
Rach
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