Great video! I am excited to learn water bath canning but sad that my parents generation gave up this golden knowledge for toxic grocery store foods. 😢 I wasn’t taught gardening, canning or any of that amazing information growing up. Thank you for teaching us!!
I am a midwestern transplant, originally from Texas, so I know a version of this as Chow Chow. This recipe sounds fantastic and I found myself with an abundance of green tomatoes after an unexpected frost killed most of my garden this year. I'm still poking around for recipes, but this one is DEFINITELY in the running (not yelling, just emphasizing).
@@OurHalfAcreHomestead I am definitely using your brine recipe, but I have some weird things to throw at this recipe 😆. My guess is that it is very forgiving and was made for garden salvage... at least, I hope that is the case...
Just to let you know, they unsubscribed me again. Why do they do that. I listen to you as much as I can. you have given me a lot of Ideas for canning, quilting and gardening. Best always
I shared this with another site, too, because sometimes things can get tight. For many years when I have left overs, I put them in my blender with a little water and puree them. I dehydrate dabs and store them as powder in a jar. If you are making let's say spaghetti and the sauce isn't stretching far enough, you can take a little bit of that powder, add enough water to make it the consistency of spaghetti sauce and stir it in. As long as you don't add a huge amount, it isn't even noticeable. Start small and see what you can slip in unnoticed.
I canned 10qt and 1 pt of tomato sauce from 2 cases of tomatoes yesterday. Can’t wait to enjoy them all winter long. Keep up the great videos. And stay safe 💕
Loved seeing how you make your relish. I've made one similar. So many delicious versions. I can see why you have made many different versions. It brings back sooo many memories of our favorite Catfish restaurant that served a green tomato relish to die for. OMG how it goes with fried catfish :)) Took me a very long time to copycat a recipe for it's sweet, slightly hot flavor. It used large chunks of green tomatoes/onions and a few jalapeños here and there...sweet... I had forgotten all about it. Till I saw your video...yes green tomatoe time.
I made this today. I used frozen peppers from our garden. I changed it up by using pickling spices. I got 7 pints. I had a few spoonfuls left so hubby tasted and loves the results. He said it will be good for hot dogs, burgers, and just on a sandwich. Thanks again for your ideas. .
You look beautiful, with or without your glasses. You are a wonderful and generous person who is fantastic as sharing her knowledge with everyone. Thank you, our Dearest Mrs. Volfie, for all that you do for us. God Bless
Hey, Bev! 'Tis the season, ennit? I just finished washing up 10 pints of re-canned peaches (two #10 cans) and 6 quarts of fermented dill pickles. That green tomato relish looks wonderful! We're sure not going to starve this Winter. I'm also starting my brassicas for my Fall garden. Busy, busy for the next few months!
I made the Green Tomato Relish! It smelled so good while I was cooking it. Can’t wait to taste it on some Hot Dogs and Hamburgers! Again, thank you so much!❤️
Another great use for your green tomatoes is green tomato salsa verde! I just canned some a few days ago. It tastes so good. I've never tried tomato relish before. What do you put it on?
I’m going to try your recipe for the Green Tomato Relish. I’m hoping it’s going to be like a copycat recipe of one that I used to get at a fish restaurant named F_shn_t I love love their relish. I moved about 5 hours away from them and have no plans to go back to that area so my few jars have been eaten that I had brung with us .. So 🙏that they are at least almost the same !Thanks for sharing your recipe ! Blessings!💕
Hey there wonderful! There's a Canadian supplier for ForJars lids! Let me know if you 'd like to hear about them..they are in BC. May I ask how long you've had that chopper? I just broke the bottom out of my Starfrit one where the leg is. Guess I beat it too hard while cutting my jalepenos for cowboy candy. Thanks for the recipe. I won't leave my green tomatoes laying around to ripen for nearly as long this year!
I messed up again. I made beans and ham to can, but I only put about 2 inches of water in the water bath. I don’t hear the lids pop as my house is very noisy with fans air conditioner is loud. But they did seal. How would I know if it’s not safe? I see you cover your cans with water. I have canned peaches, strawberries blueberries limas, black eye peas all the same way, just variance with time. Could they all be bad? Should I throw them out. Please help.
If you are doing ham and beans that's to be pressure canned. The one with the locking lid and jiggler. It is usually about two quarts of water in the bottom which is about 2 inches. What she is doing is water-bath and it does need the water over the jars, and boil for about 20 minutes. Now did you put the ham in beans in the pressure canner with the jiggler? With the 2 inches of water? If you followed the instructions of venting and time. They should be fine. This is 2 separate types of processing. Edit: do you have the ball canning book?
@@coffeepotmommah7291 no I don’t have pressure cooker. But I did cook the beans and ham fully before I water bath them in 2 in water for an hour and a half. . I don’t have a canning book.
Please don't try and boil bath can anything like meat and low acid vegetables! Putting 2" in the bottom of a canner and trying to boil bath cannet wont-work please start watching my videos on the difference between boiled bath canning and pressure canning
I'm so happy you've starting showing people save the trim for broth it's a great way to stretch those food dollars ✊
Ppl worry to much if your hands are clean!
It doesn't matter if they are or not cause they ain't eating at your house!
👍♥️💋✌🇺🇸🙏
That looks amazing. I can't grow a tomato for the life of me. Central Florida. All the bugs love the plants, so I guess I'm feeding them. 😕
Great video! I am excited to learn water bath canning but sad that my parents generation gave up this golden knowledge for toxic grocery store foods. 😢 I wasn’t taught gardening, canning or any of that amazing information growing up. Thank you for teaching us!!
My pleasure, I'm about to go live in the next 15 minutes. So come on in and ask me anything you want
I am a midwestern transplant, originally from Texas, so I know a version of this as Chow Chow. This recipe sounds fantastic and I found myself with an abundance of green tomatoes after an unexpected frost killed most of my garden this year. I'm still poking around for recipes, but this one is DEFINITELY in the running (not yelling, just emphasizing).
It's one of my favorite recipes
@@OurHalfAcreHomestead I am definitely using your brine recipe, but I have some weird things to throw at this recipe 😆. My guess is that it is very forgiving and was made for garden salvage... at least, I hope that is the case...
Just to let you know, they unsubscribed me again. Why do they do that. I listen to you as much as I can. you have given me a lot of Ideas for canning, quilting and gardening. Best always
I think they drop people iof they don't comment at least twice a week.
I make this nearly every year but I always grind up the veggies and use cabbage as well
Mother used to make this....so excellent!!
I use that same recipe except instead of green tomatoes I use zucchini. Great video!
I have made it with Cucumber, zucchini & Green Tomatoes!
I make a green tomato relish called "Piccalilli." It's pretty much the same except you add cloves and allspice to the spices. So good.
In the south they make pickled green tomatoes cut in wedges so good.
I shared this with another site, too, because sometimes things can get tight. For many years when I have left overs, I put them in my blender with a little water and puree them. I dehydrate dabs and store them as powder in a jar. If you are making let's say spaghetti and the sauce isn't stretching far enough, you can take a little bit of that powder, add enough water to make it the consistency of spaghetti sauce and stir it in. As long as you don't add a huge amount, it isn't even noticeable. Start small and see what you can slip in unnoticed.
Thank you so much for sharing your recipe for relish!
I love ❤ fried green tomatoes 🍅 😋
Love this recipe I will try it definitely soon. I love watching your videos very informative. You do it old-school style I like that.
Thanks SO much!
This is right on time. I have a bunch of green tomatoes to use up. Thank you dear lady.
My mum made green tomato chutney but she put raisins in hers it was lovely rich and excellent on cheese and crackers 👍🏼
Here in Texas, we make chow chow... I add cabbage, clove and allspice.
My family is from ARK, we grew up on chow chow, also. It was sooo good.
Love this relish
My Mom LOVES this stuff!
I canned 10qt and 1 pt of tomato sauce from 2 cases of tomatoes yesterday. Can’t wait to enjoy them all winter long. Keep up the great videos. And stay safe 💕
I so enjoyed watching you put together and can that relish! Good stuff!
That looks absolutely delicious Bev. Thanks for sharing much love from Thunder Bay Ontario
That looks so good! Hubby LOVEs apple cider vinegar that with brown sugar! 😋😋😋😋and sooo informative.... as my nieces say.... you rock Mrs V!🥰🥰🥰🥰🥰
Loved seeing how you make your relish. I've made one similar. So many delicious versions. I can see why you have made many different versions.
It brings back sooo many memories of our favorite Catfish restaurant that served a green tomato relish to die for. OMG how it goes with fried catfish :)) Took me a very long time to copycat a recipe for it's sweet, slightly hot flavor. It used large chunks of green tomatoes/onions and a few jalapeños here and there...sweet...
I had forgotten all about it. Till I saw your video...yes green tomatoe time.
I would love some green tomatoes! I love Fried Green Tomatoes! Can't find green ones around here :(
I made this today. I used frozen peppers from our garden. I changed it up by using pickling spices. I got 7 pints. I had a few spoonfuls left so hubby tasted and loves the results. He said it will be good for hot dogs, burgers, and just on a sandwich.
Thanks again for your ideas.
.
Great video. I am glad to see your moving better Bev the exercise and diet is working
So cool
You look beautiful, with or without your glasses.
You are a wonderful and generous person who is fantastic as sharing her knowledge with everyone.
Thank you, our Dearest Mrs. Volfie, for all that you do for us.
God Bless
(((((HUGS)))))))))
Can you post the recipe please I might like this
I make this kind of relish but add chopped cabbage. My grandmother's recipe.
I just did about 24 pints of zucchini relish. Thanks for sharing your tomato relish.
I've never had this type of relish before! It looks delish! If I have a few green tomatoes left this year I might give it a try!
Hey, Bev! 'Tis the season, ennit? I just finished washing up 10 pints of re-canned peaches (two #10 cans) and 6 quarts of fermented dill pickles. That green tomato relish looks wonderful! We're sure not going to starve this Winter. I'm also starting my brassicas for my Fall garden. Busy, busy for the next few months!
Great video I have not tried this type of relish before!
Relish looks great!!
Love this recipe thanks.
Love the broth idea. Thanks
Thank you so much for the video. I’m definitely making this tomorrow! Love your channel you are teaching me a lot! Thank you again!❤️❤️
I made the Green Tomato Relish! It smelled so good while I was cooking it. Can’t wait to taste it on some Hot Dogs and Hamburgers! Again, thank you so much!❤️
Looking forward to trying this recipe!
looks good
Ohhhh my that looks delicious 😋
I’m going to have to try this one out! Thank you! 💕
I’ve never had this but like watching you make it. I’ve seen past videos also. I sometimes make green tomato bread which is very good!
This looks delicious. Thank you!
I tried planting that celery seed lol just to try it but I don't think it even came up
Another great use for your green tomatoes is green tomato salsa verde! I just canned some a few days ago. It tastes so good. I've never tried tomato relish before. What do you put it on?
I usually let my relish set overnight in the fridge.
Thank you. I have never tasted relish but it sure looks tasty. DELICIOUS!!
A while back, I accidentally bought fermenting lids. I didn't return them. Your relish looks good. I'm going to try it.
Looks delicious 😋🤤
I call that relish my end of season relish. I throw in cucumbers, too.
That’s similar to Chow Chow. Yum 😋
Oh fried green tomatoes. My tomatoes did nothing this year.
I make green salsa -salsa verde, but if I have enough green tomatoes I think I’ll give this a try this year Thanks for the recipe 🇨🇦😃
I actually think I have a video making green tomato salsa Verde
@@OurHalfAcreHomestead I will look for your video. Thanks 🙏
What do you use this for?
I’m going to try your recipe for the Green Tomato Relish. I’m hoping it’s going to be like a copycat recipe of one that I used to get at a fish restaurant named F_shn_t I love love their relish. I moved about 5 hours away from them and have no plans to go back to that area so my few jars have been eaten that I had brung with us .. So 🙏that they are at least almost the same !Thanks for sharing your recipe ! Blessings!💕
Love your slicer. Please tell me the brand and where you get it from ❤
Can and salt be used or does it have to be pickling salt?
Are you finding your oven and vacuum canning are coming unsealed? I check mine almost daily, finding 2 to 4 weeks later they're unsealed.
IO haven't doen oven canning or vacuum canning in a long time. The food does not last long enough!
@@OurHalfAcreHomestead I tried oven canning flour after watching your videos. How do you put flour up to last?
Hey there wonderful! There's a Canadian supplier for ForJars lids! Let me know if you 'd like to hear about them..they are in BC. May I ask how long you've had that chopper? I just broke the bottom out of my Starfrit one where the leg is. Guess I beat it too hard while cutting my jalepenos for cowboy candy. Thanks for the recipe. I won't leave my green tomatoes laying around to ripen for nearly as long this year!
Neat video! Silly question: Are those tomatoes a variety of green tomatoes or actual tomatoes that are green?
I believe they are unripe regular tomatoes.
@@mosquitoinks9931 oh ok, thanks!!
I’ve never had green tomato relish. What do you use it on?
Hot Dags, Hamburgers, in tartar sauce...
where did you get that chopper???
랠리쉬~ 생소하지만 잘 배웠어요 베브^^ 최고!!!
I bet your relish is delicious and they look pretty.
It's my favorite recipe
Is it mushy?
😋
💜
I live in the Southern United States of America we call this Chow Chow.
I found a hand written recipe for this in a 1950’s cookbook.
I messed up again. I made beans and ham to can, but I only put about 2 inches of water in the water bath. I don’t hear the lids pop as my house is very noisy with fans air conditioner is loud. But they did seal. How would I know if it’s not safe? I see you cover your cans with water. I have canned peaches, strawberries blueberries limas, black eye peas all the same way, just variance with time. Could they all be bad? Should I throw them out. Please help.
If you are doing ham and beans that's to be pressure canned. The one with the locking lid and jiggler. It is usually about two quarts of water in the bottom which is about 2 inches. What she is doing is water-bath and it does need the water over the jars, and boil for about 20 minutes.
Now did you put the ham in beans in the pressure canner with the jiggler? With the 2 inches of water? If you followed the instructions of venting and time. They should be fine. This is 2 separate types of processing.
Edit: do you have the ball canning book?
@@coffeepotmommah7291 no I don’t have pressure cooker. But I did cook the beans and ham fully before I water bath them in 2 in water for an hour and a half. . I don’t have a canning book.
@@roostercrows9141 well the ham and beans, even if precooked has to be pressure canned. It's a low acid food. That's what I have been taught.
Please don't try and boil bath can anything like meat and low acid vegetables! Putting 2" in the bottom of a canner and trying to boil bath cannet wont-work please start watching my videos on the difference between boiled bath canning and pressure canning
I will address this comment in tonight's live on life with the vulphase totally dangerous practice
Home made relish is so much better them store bought crap honestly I do have both in my pantry figure no matter what I will have relish
a good woman