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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-14-2009, 01:38 PM   #16
Big George's BBQ
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Join Date: 02-07-08
Location: Framingham, MA
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That looks really good. My M-I-L use to make great Green Tomato Relish. Unfortuneately I have no idea what the recipe was
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Old 09-14-2009, 01:47 PM   #17
landarc
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Here is a recipe I hear is good, I am gonna try it this year if I get enough un-ripes.


Green Tomato Chow Chow
Ingredients:
4 quarts green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium sweet red peppers
1/2 cup salt
15 cups vinegar
5 cups sugar
3 tablespoons dry mustard
2 teaspoons powdered ginger
1 tablespoon turmeric
4 tablespoons mustard seeds
3 tablespoons celery seed
2 tablespoons pickling spice


Preparation:
Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain.
Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and seal.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
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Old 09-14-2009, 07:31 PM   #18
LMAJ
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Much better then the ham and cheese I just had for dinner.
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Old 09-15-2009, 07:03 AM   #19
Big George's BBQ
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Also better than the left over take out chicken fingers that I had for dinner
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