Green Tomato Chow Chow

1. 1

   In a food processor, fitted with a metal blade, pulse the tomatoes about 10 times.

2. 2

   Pour the tomatoes into a nonreactive saucepan.

3. 3

   Add the peppers, onions, and jalapeno to the processor and pulse the vegetables for about 10 times.

4. 4

   Add the mixture to the tomatoes.

5. 5

   Stir in the pickling liquid.

6. 6

   Over high heat, bring the mixture to a boil.

7. 7

   Reduce the heat to medium and simmer for 20 minutes.

8. 8

   Remove from the heat and spoon into 6 (half-pint) preserving jars, filling the mixture to within 1/2-inch of the top.

9. 9

   With a clean damp towel, wipe the rim and fit with a hot lid.

10. 10

    Tightly screw on the metal ring.

11. 11

    Process in a hot water bath for 15 minutes.

12. 12

    Using tongs, remove the jars, place on a towel, and let cool.

13. 13

    Test the seals.

14. 14

    Tighten the rings.

15. 15

    Store in a cool dark place.

16. 16

    Let age for 2 weeks before using

* Per serving · 4 servings · Values may vary.

No additional tips available.