I was initially picturing a whole-kernel corn relish, but since this goes through a food chopper, it must be more like a spread. The 6-7 pints would then be canned as per the desired canning method. Corn Relish 1 dozen corn [ears] scraped (large) 6 green peppers 1 qt pickles (skinned) 1 qt ripe tomatoes … Continue reading
This recipe for antipasto reminds me more of a salsa than a traditional Italian antipasto. However, it could be served over toasted bread like a bruschetta if desired. Typical antipasto is made of fresh meats and cheeses, garnished with herbs and other vegetables. In Italian tradition, antipasto is served at the beginning of the meal … Continue reading
Our third and final (for now) recipe for Chow Chow. This one calls for tomatoes, onions, celery, mango peppers (aka bell peppers), cabbage and cauliflower. I’m guessing either this person had a prodigious back garden, or she just loved to can. It may have been “the thing” she was known for, or her family relied … Continue reading
This is clearly a summer canning recipe for pickled zucchini relish. It might be good, although I haven’t tried it myself. You will need a large crock or other type of container to hold the relish as you are making it. It also will need to be properly canned, and while it doesn’t indicate the … Continue reading
Recently on the Green Tomato Relish recipe, someone commented that her family calls it chow chow, and I knew that I had additional recipes, including several for chow chow. This dish is most commonly associated with the Southern United States, Pennsylvania and some parts of Eastern Canada. While there isn’t much definitive evidence of its … Continue reading
Gram's Recipe Box 