The First Frost

The last harvest

 On Friday night, the forecast predicted frost. Friday was a beautiful day. The sky was clear but the air was cool. The clouds that had covered the sky for the past week were blown away by a north wind. Jack Frost was in arrival. After I finished work I went straight to the garden and gathered everything that remained from our summer vegetable plot. There were baskets of green tomatoes, zucchini, peppers and apples. It was time to make chutney and Salsa. Chutney and Green Tomato Salsa are the last things I make before winter. I got up Saturday morning to see the garden frosted over with ice. After feeding the chickens I started preparing my jars and chopping up the green tomatoes, apples and zucchini. At 5:00 I finished, 20 pints of chutney stood cooling on my dining table. Thank goodness Jack Frost arrived on the week-end. What good timing. Sunday I made Green Tomato Salsa, now I can sit down and put my feet up.

Ingredients for Green Tomato, Zucchini and Apple Chutney

Green Tomato, Apple and Zucchini Chutney

4 cups Green tomatoes or firm red tomatoes, chopped

4 cups Unpeeled apples, chopped

4 cups Zucchini, chopped

2 cups Onions, chopped

1 cup Golden raisins

3 Sweet peppers seeded and chopped

1 ½ cups Apple cider vinegar

3 ½ cups Sugar

½ teaspoon salt

1 tsp. Ground ginger

½ tsp. Crushed dried hot chili peppers

2 tsp. Curry powder

½ tsp. Ground cloves

½ tsp. Allspice

Chop tomatoes. Core and chop the apples. Peel and finely chop the onions.

Cut the zucchini in half lengthways and scoop out the seeds if they are large. Cut into 1/8 lengthways then chop finely.

 Place the tomatoes, apples, zucchini, onions, raisins and sweet peppers into a 6-quart pot with the vinegar, bring to the boil, simmer for 30 minutes or until the vegetables are tender.

 Add the sugar, salt, ginger, clove, curry and chili peppers and stir until the sugar is dissolved.

Continue simmering until the chutney thickens,about 30 minutes, stirring occasionally. Take care that the mixture doesn’t scorch on the bottom of the pot.

 Pour into hot sterilized jars and seal. Makes about 16 1/2-pint jars of chutney.

Canning Chutney

 

 Green Tomato Salsa

1 pound green tomatoes

8 fresh green chilies

1 sweet green pepper

1 cup minced onions

2 garlic cloves, pressed

1 can tomatoes, chopped

1 small can tomato paste

1 cup beef bouillon

½ teaspoon salt

2 tablespoon sugar (optional)

½ teaspoon oregano

½ teaspoon cumin

½ teaspoon dried red hot chili peppers (add more pepper if you like it hot)

Chop tomatoes, chilies, peppers and onions in food processor. Put all ingredients in a 6 quart pot; bring to a boil, lower heat, simmer for one hour stirring occasionally, adjust salt. Makes about 4 ½-pint jars.

Green Tomato Salsa and Chips

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