Searching for a recipe for tomato preseves and homeade chow chow?

Can anyone help with this ? I would truly appreciate it.Searching for a recipe for tomato preseves and homeade chow chow?
Tomato Preserves





Prep Time: 45 min


Total Time: 45 min


Makes: About 4 (1-cup) jars or 64 servings, 1 Tbsp. each





2 cups prepared tomatoes (buy about 3-1/2 lb. fully ripe tomatoes)


2 medium lemons


1/8 tsp. salt


1 box MCP Pectin


1/4 tsp. butter or margarine


3-1/2 cups sugar, measured into separate bowl








BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.





DIP tomatoes in boiling water. Remove skins and stem ends. Grind tomatoes. Measure exactly 2 cups pulp into 6- or 8-qt. saucepot. Stir in grated peel from one of the lemons, 1/4 cup lemon juice and salt.





STIR pectin into prepared pulp in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.





LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)





Chow Chow





Serve this sweet, hot pickle relish with a bowl of pintos, a cake of corn bread and some sweet onion!





5 green bell peppers, finely diced


5 red bell peppers, finely diced


2 large green tomatoes, finely diced


2 large sweet onions, finely diced


1/2 small cabbage, finely diced


1/4 cup pickling salt


3 cups sugar


2 cups white vinegar (5% acidity)


1 cup water


1 Tablespoon mustard seeds


1 1/2 teaspoons celery seeds


3/4 teaspoon turmeric





Place vegetables in a large Dutch oven. Add salt, cover, and chill overnight.





Rinse and drain; return mixture to Dutch oven. Add remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.





Using a sterilized ladle and funnel, pack hot chowchow into hot, sterilized half-pint jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.





Process in boiling-water bath 15 minutes.





Yield 5 1/2 pints.Searching for a recipe for tomato preseves and homeade chow chow?
Tomato Preserves





6 large tomatoes


1 lemon, sliced very thin


5 cups granulated sugar


Skin, core and quarter the tomatoes. Remove the seeds.


Bring to a boil and simmer uncovered for 8-10 minutes. This should yeild about 3 cups pulp (adjust the other ingredients accordingly if it varies from this).


Return tomatoes to the pan and stir in lemon slices and sugar. Bring to a boil and continue cooking, stirring constantly til the jam thickens.


Pour ito jars and seal.





CHOW CHOW





4 cups lima beans


4 cups green string beans


2 cups yellow wax beans


3 cups chopped cabbage


4 cups cauliflower


4 cups sliced carrots


4 cups chunked celery


4 cups red and green peppers


4 cups small white onions


4 cups cucumber chunks


4 cups corn kernels


4 cups granulated sugar


3 cups cider vinegar


1 cup water


1 Tbsp. pickling spices


1 Tbsp. ustard seed


1 Tbsp. celery seed





Cook each vegetable seperately til tender but not mshy.


When each is done lift out with a slotted spoon and run under cold water to stop the cooking process. Drain and layer into a large dishpan.


Combine sugar, vinegar, water and spices in a 15 qt. stockpot or do 1/2 batch at a time in an 8 qt. kettle and bring to a boil. Make sure the sugar is completely dissolved then spoon all the vegetables into the syrup and boil for 5 minutes. Stir gently only to mix the vegetables well. Spoon into steralized jars and seal.
TOMATO PRESERVES





4 c. tomatoes, skinned, seeded and torn in sm. pieces


Cinnamon bark


2 1/2 c. sugar (adjust to taste)


1/2 lemon, sliced thin





Combine all ingredients and cook over low fire (stir often to prevent burning) until preserve consistency. DO NOT COOK TOO THICK AS IT WILL THICKEN AS IT COOLS.