Home › Pickles and Catsups › Ripe Tomato Soy

Ripe Tomato Soy

Take a bushel of ripe tomatoes, skin and cut them in slices; sprinkle the bottom of a tub with salt; put in a layer of tomatoes, cover with salt; add more tomatoes and salt until all are in the tub. Cover the top with a thick layer of sliced onions; let stand three days; turn into a large kettle, set over the fire and let boil very slowly for eight hours, stirring occasionally to prevent sticking. Take from the fire and stand aside over night. In the morning strain and press through a wire sieve; add four pods of red peppers chopped fine, an ounce of ground cloves, two ounces each of allspice and black pepper. Return to the kettle; set over a slow fire and let boil until very thick and smooth. When cool, put in small jars and seal. CHOW-CHOW-To make chow-chow, take the following ingredients: One green pepper; four quarts green tomatoes (medium size); six small onions; one head of celery; one pint of peeled and chopped cucumbers; one cup of sugar (either brown or white); one saltspoon (heaping) of ground cinnamon; one saltspoon (heaping) of ground allspice, one tablespoon (scant) of ground mustard; onehalf teacup of salt and one quart of vinegar. Chop the tomatoes, add the salt, and mix. Next morning drain the tomatoes, and add the onions, cucumbers, peppers, and celery, finely chopped, the vinegar and spices. Put the mixture in an enamel kettle, and boil slowly for six hours. Stir well with a wooden spoon, and pack in glass or stone jars.