Green Tomato Chow Chow is an old-fashioned Canadian relish made with green tomatoes, onions, vinegar, sugar, and warm pickling spices. It’s sweet, tangy, and slowly cooked until thick and spoonable. Sometimes called Canadian ketchup, it’s especially popular as a way to preserve all those green tomatoes left in the garden near the end of our short Canadian growing season.
This recipe makes approximately 6 to 7 pint jars and uses a simple overnight salt soak to give the tomatoes and onions a better texture.
Ingredients
- 10 lbs green tomatoes, unripe, chopped
- 3 lbs onions, chopped
- ¼ cup pickling salt, for pre-soak
- 1 quart vinegar, white or cider, 5% acidity
- 3 cups sugar
- 3 Tbsp pickling spice, tied in a spice bag or sachet
These are the ingredient quantities given in the original recipe.
How to Make Green Tomato Chow Chow
1. Prepare the Tomatoes and Onions
Wash the green tomatoes well, remove the cores, and chop them into small pieces.
For a finer, more spreadable chow chow, dice them fairly small. If you prefer a more rustic relish, leave the pieces slightly larger.
Peel and chop the onions to roughly the same size as the tomatoes.
Place the tomatoes and onions together in a large bowl.
2. Salt the Vegetables Overnight
Sprinkle the ¼ cup pickling salt over the tomatoes and onions and mix everything thoroughly.
Transfer the mixture to a large colander set over a bowl or in the sink. Cover loosely and leave it to drain at room temperature for about 12 hours or overnight.
This step removes excess liquid and helps the vegetables keep a better texture during their long cooking time.
3. Rinse and Drain
The next day, rinse the tomatoes and onions thoroughly under cool running water to remove the extra salt.
Let them drain very well. You can gently press the mixture to help remove any remaining liquid.
Set the vegetables aside while you prepare the vinegar mixture.
4. Prepare the Pickling Liquid
In a large, heavy-bottomed pot, combine:
- 1 quart vinegar
- 3 cups sugar
Stir until the sugar has dissolved.
Place the 3 tablespoons of pickling spice inside cheesecloth or a spice bag and tie it securely. Add the spice bag to the vinegar mixture.
Bring everything to a boil over high heat.
5. Cook the Chow Chow
Add the drained tomatoes and onions to the boiling vinegar mixture.
Bring it back to a boil, then lower the heat and let the chow chow simmer gently uncovered for about 1½ to 2½ hours.
Stir occasionally, especially as the mixture becomes thicker, so nothing sticks to the bottom of the pot.
At first, it may look quite watery. That is normal. As it cooks, the liquid reduces and the tomatoes and onions come together into a thick relish.
Your chow chow is ready when it is thick and spoonable, similar to a loose jam. A spoonful should mound slightly instead of immediately running flat.
How to Can Green Tomato Chow Chow
While the relish is cooking, prepare your water-bath canner and clean canning jars.
Wash the jars, lids, and rings thoroughly in hot, soapy water and rinse them well. Keep the jars warm until you are ready to fill them.
Once the chow chow has reached the right consistency, remove and discard the spice bag.
Ladle the hot relish into the warm jars, leaving ½ inch of headspace at the top.
Wipe the rims clean, add the lids, and tighten the rings until fingertip-tight.
Place the jars in the water-bath canner with at least 1 to 2 inches of water covering them.
Once the water reaches a full rolling boil, process according to your altitude:
- 0 to 1,000 feet: 15 minutes
- 1,001 to 6,000 feet: 20 minutes
- Above 6,000 feet: 25 minutes
The source specifies using vinegar with 5% acidity and maintaining the stated vinegar quantity for safe water-bath canning.
When processing is finished, turn off the heat and leave the jars in the canner for about 5 minutes.
Carefully remove them and place them upright on a towel-covered counter.
Leave the jars untouched for 12 to 24 hours, then check the seals. Store properly sealed jars in a cool, dark place. Any jar that does not seal should be refrigerated and used within a few weeks.
Tips for the Best Green Tomato Chow Chow
Don’t skip the overnight salt soak. It removes moisture and helps prevent the green tomatoes from becoming overly soft during the long simmer.
Use 5% acidity vinegar for canning. Either white vinegar or apple cider vinegar works. White vinegar gives a cleaner, sharper flavour, while cider vinegar adds a slightly softer flavour.
Adjust the sweetness, not the vinegar. If you make the recipe again and prefer a less-sweet chow chow, the sugar can be adjusted to taste. The amount of vinegar should not be reduced when preparing the recipe for canning.
Keep the spices contained for a smoother relish. A spice bag lets all those warm pickling flavours infuse into the chow chow without leaving whole spices throughout the jars. If you enjoy more texture, the original recipe also suggests using a little mustard seed or celery seed directly in the mixture.
Make a smaller batch if needed. A quarter batch uses 2½ lbs green tomatoes and ¾ lb onion and produces roughly 3 cups of chow chow.
How to Serve Canadian Green Tomato Chow Chow
There are plenty of ways to enjoy a jar once you open it. Spoon it alongside sausages, pork, baked beans, eggs, or a traditional meat pie. It also makes a tasty addition to sandwiches and cheese boards.
A little chow chow beside a slice of tourtière is especially fitting for a Canadian supper, and its sweet-and-tangy flavour works beautifully with rich or savoury foods.
If you have a pile of green tomatoes left when the weather starts turning cool, this is one of those recipes worth keeping close. A few jars of homemade Green Tomato Chow Chow in the pantry let you enjoy the end-of-season garden long after the first frost arrives. Serve a spoonful with your favourite comfort food, share a jar with family, and enjoy a little taste of an old-fashioned Canadian tradition.
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