Georgia’s Kitchen: Canning
A few weeks ago I started sharing recipes for canning garden produce. I will continue with a couple more this week.
Grandmother’s catsup
1 peck tomatoes(about)
2 cups sharp vinegar
6 Tbsp. salt
4 Tbsp. allspice
2 Tbsp. mustard
1 Tbsp.powdered cloves
1 tsp. black pepper
1/4 tsp. red pepper
Cook and rub tomatoes through a sieve, into a kettle, until there is 1 gallon of liquid that is free of seeds. Mix the vinegar and spices, then stir them into tomato juice. Simmer until mixture thickens (about 3 hours), stirring constantly. Remove kettle from fire and allow to stand until cold. Stir and pour into small-necked bottles. Makes 8 pints.
Chow Chow
4 peppers
12 ripe cucumbers
4 lbs. cabbage
1 bunch celery
1 qt. onions
1/2 cup salt
1 cup flour
2 Tbsp. mustard
1 tsp turmeric
3 qts. vinegar
Chop vegetables fine, sprinkle with salt and let stand overnight. Drain well. Make a paste of the flour, mustard, turmeric and about 1 cup of vinegar. Add to the remaining vinegar. Cook in double boiler until mixture thickens. Pour over chopped vegetables. Cook 10 minutes. Pour in jars and seal. Makes about 5 one quart jars.