Fruit Chili Sauce

Another great recipe to use up tomatoes is this chili sauce. There really isn't anything it doesn't go with - meat, cheese, sandwiches - even just out of the jar!

The recipe comes from an old cookbook of my Granny's - the British Columbia Women's Institute Centennial Cookbook printed in 1958. Enjoy!

15 ripe tomatoes, peeled and chopped
3 peaches, peeled and chopped
3 pears, peeled, cored and chopped
3 apples, peeled, cored and chopped
3 large onions, chopped
1 red pepper
1 green pepper
4 tsp. salt
2 c. sugar
2 c. vinegar
1/4 c. pickling spices

Put everything in a large pot; tie spices into cheesecloth before putting into pot. Simmer gently until thickened about 2 hours. Pour into sterilized jars, top with hot lids and rings. Process for 10 minutes (1/2 pints).

A bumper crop of tomatoes...

that's what we have right now in the garden. Besides the usual cherry and grape tomatoes we grow in pots on the deck (Barry's breakfast, lunch and snack in the summer!), I also planted some heritage tomatoes - yellow, burgundy, two-tone green and pink. They are beautiful and tasty - but are ripening faster than we can eat them.

I will make a couple of tried and true recipes - but was looking for something new and found a great sounding recipe at http://www.remoteandraw.com/2011/09/tomato-relish-farm-style.html .  I always like recipes that have been made by generations before this recipe comes from the Country Women's Association Bible of Cookery - which I think might be similar to our Women's Institute - and has probably been made for years and year - tried and true!

Anyways, it didn't take too long to get the ingredients ready and the taste was very nice. I have to admit, I increased the amount of mustard and curry - forgetting that the intensity might increase as the relish ages - I'll have to let you know.

Anyways, had a little left after bottling and had some on a cheese sandwich - it was a great finishing touch!

Try it and see!

Tomato Relish (No 2)

from page 318, 42nd Edition of CWA Cookbook

1 1/2 kilo ripe tomatoes

1 tablespoon sea salt

250 g raw sugar

500 g onions

1 tablespoon mustard

2 tablespoons plain flour

1 1/2 tablespooons curry powder

brown vinegar

Cut up tomatoes and onions finely and sprinkle with salt. Leave for 6 hours or overnight then drain well. 

Put into saucepan, add sugar and enough vinegar to just cover.  Boil for 5 minutes.

Mix flour, mustard and curry to a paste with a little vinegar.  Add to pan and stir well.

Simmer for 1 hour, or until desired thickness is reached. 

If  you like a sweeter pickle, simply add more sugar. 

Allow to cool, then bottle in clean jars. Refrigerate after opening.

Tomatillo Mexican Salsa

I had seen quite a few recipes using tomatillos, but didn't think much about them until Curly Willow Farm had them at the Farmers Market a few weeks ago.

I brought them home and tried a recipe I found last year in 'The Complete Book of Small-Batch Preserving' - a book which I really like and have used quite a bit.

I was hesitant to put the recipe on the blog - but tasted the salsa this week (after only 2 weeks of aging) - and it is very good. Give this a try next summer when tomatillos are at the market again.

Tomatillo Mexican Salsa

1/2 lb. tomatillos (about 7)
2 hot green chili peppers, seeded and chopped
3 cloves of garlic, minced
1/2 c. chopped red pepper
1/2 c. chopped onion
1/2 c. choppped carrot
1/4 c. each apple juice and apple cider vinegar
1/4 tsp. pickling salt
1/2 tsp. ground cumin
1 tbsp. granulated sugar

Remove husks from tomatillos and discard. Wash tomatillos and coarsely chop. Put into heavy saucepan; add remaining ingredients except sugar. Bring to a boil; reduce heat, cover and boil gently for 10 minutes. Add sugar, return to a boil and boil gently for 20 minutes or until salsa is thickened. Remove from heat.

Ladle salsa into prepared jars, put hot lids on followed by the rings - tighten slightly. Process 10 minutes for small jars.

Makes 2 cups

Note: I tripled the recipe with no problems:)

Tomato Pear Chutney

Today was sunny, but a bit blustery - a good day to make some chutney to enjoy in the winter! I made Tomato Pear Chutney - a family favorite that has won several times our local fair.

Funny story about the chutney division of the fair - it has become a 'friendly' competition between mom and I. We usually only enter if the other one is - and one year, neither of us said we were entering - and then we both did - and we both won again! Funny thing though - although I have won a couple of 1st place ribbons with this chutney - I don't think mom has - I think she has only won second with this recipe. She is a great cook and has won the chutney competition a couple other times - just with other recipes!

Enjoy this chutney - it is sweet and spicy - great with chicken and pork - or just out of the jar!

2 lbs. peeled tomatoes
2 lbs. firm, ripe pears, peeled and cored
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
2 c. firmly packed brown sugar
1 c. white vinegar
2 tsp. salt
1 ts. each ground ginger and dry mustard
1/4 tsp. cayenne pepper
3/4 c. coarsely chopped candied ginger
2 cans (about 8 oz.) water chestnuts, drained and sliced

Dice tomatoes and pears - you should have about 8 cups. Place pears in large pot (5 qts or more), along with peppers, sugar, vinegar and dry spices. Bring to a boil over high heat. Stir in tomatoes, reduce heat to medium and boil gently, uncovered and stirring often, until mixture thickens slightly - about 1 hour.

Stir in candied ginger and water chestnuts. Boil gently, uncovered and stirring often until thickened, about 10 - 15 minutes.

Prepare 4 pint jars, lids and rings. Fill jars, using table knife or small spatula to remove air bubbles. Wipe rim of jars, put hot lids on, then rings. Process for 5 minutes in canner. Label - and enjoy!