Last Updated on 2020-02-09 by Linda
Happy Monday and yes I am truly still around. I wake up every morning to this view, not a bad business trip location. Thought I would start my week with a fun East Coast Chow recipe and a view of the Territories, sound fun?
Internet was not as fast as I am use to but it is cooperating. So I was not able to share a lot last week. But were you following my stories, I may have gone Insta overboard. How about this amazing backdrop? We were staying at Accommodation By The Sea in Iqaluit and this was my backyard.
Let’s Visit Iqaluit
Life has been crazy busy with work this week so not a lot of fun time. Plus arrived home and I just really wanted to relax so instead of editing photos from my trip I thought I would share a recipe. I thought maybe sharing my Mom’s/Sisters chow recipe would be a fun way to start the week. This is an East Coat Fav and not made the same way many Southerners try. We “coasters” are traditionally not a spicy group so skip the peppers and move forward I say.
So a few weeks ago, lord the time is flying by, I shared my family’s Lady A pickles. Today, sticking with my awesome canning kit from Bernardin I thought East Coast Chow. Next week I am thinking we might make Salsa, actually Kent said let’s make salsa so why not. It is the season for canning right? Pickles are my fam’s recipes, the Salsa is a Kent recipe so cannot wait to share that experience with y’all. Are you a “Canner”? Got any recipes you want to share with me?
What you need for East Coast Chow
The ingredients for East Coast Chow are pretty basic, less green peppers and hot peppers, which you may use for other chows
What is Mixed spice you ask?
A combination of spices blended together ( similar to pumpkin pie spice only totally different lol). Here is a typical blend of spices used to make mixed spice: ground allspice, ground cinnamon ground nutmeg, ground mace,ground cloves,ground coriander, ground Ginger. Blend all spices together, and store in a sealed jar away from light. For East Coast Chow it adds a little bit of zest.
Lets Get ready to Can Chow
In a large bowl combine tomatoes and onions and salt. Let stand overnight.
Drain the tomato/onion mixture
for 1 cup vinegar add the sugar, and spices.
Stir until sugar is dissolved, add remaining vinegar
Bring to a simmer and then let stew for two hours, stir occasionally
Chow is now ready to eat or to Can.
Pack tightly in sterilized jars and seal.
East Coast Chow
- 15 pounds green tomatoes chopped
- 8 large onions chopped
- 1/2 cup salt
- 1/4 tsp dry mustard
- 4 cups distilled white vinegar
- 3 cups white sugar
- 1 tablespoon mixed spice
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
- 1/4 teaspoon ground cloves
- In a large bowl combine tomatoes and onions and salt. Let stand overnight.
- Drain the tomato/onion mixture
- for 1 cup vinegar add the sugar, and spices.
- Stir until sugar is dissolved, add remaining vinegar
- Bring to a simmer and then let stew for two hours, stir occasionally
- Chow is now ready to eat or to Can.
- Pack tightly in sterilized jars and seal.
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