Sweet Pepper Soup is a recipe my Mom started making many years ago. It is everything you love about a stuffed pepper…served as a soup! I recently had a craving for this family favorite and dug out my copy of this treasured recipe. I decided that I really needed to share it with all my family and friends to enJOY. Hope you try it!
My mom, Ann Kathryn is the oldest child of the 5 Perkins siblings born to Anna Margaret and Stanley Perkins. She is known by all the nieces and nephews as Aunt Kitty (short for Kat – of course). She, like all the Perkins family women, is a great southern cook and has passed on that love of cooking to me and my sister and brothers. In turn, I have passed the family “cooking gene” forward to my son, who also loves this Sweet Pepper Soup recipe as well. And so the love and connections continue to live on and on and on….
Grilled Havarti Cheese & Ham Sandwich on Salted Rye Bread
If you want to create your own ‘PICK 2 COMBO‘ meal with this Sweet Pepper Soup, I highly recommend making a gooey Grilled Havarti Cheese & Ham Sandwich using a good fresh bakery Salted Rye Bread (recommendation – North College Hill Bakery). What a terrific, tasty pairing!
“You can never have too much money or too much CHOCOLATE!” If you can totally relate to that statement, you are going to love my Aunt Sue’s Texas Sheet Cake. It is a chocoholic’s delight. Rich in flavor, and very easy to make – even though it is a “made-from-scratch” recipe.
Young Aunt Sue
Aunt Sue & Uncle Rodger – California Vacation
www.whatelsedoyouneed.com
This dessert was always a popular favorite at our Perkins family gatherings. I thought it would be fun to revive the recipe and share it with the younger generation so they can continue to make and enjoy it.
Today I am sharing my version of my mother’s Pinto Beans Soup. What makes my recipe a little different from hers is the addition of a few more ingredients for extra flavor. Because you need to soak the dried beans for 8 hours, it is not a quick recipe to make. But “good things come to those who wait” and the flavor more than makes up for the wait. See my full recipe below.
I recommend serving the Homemade Pinto Beans & Ham Soup with our family-favorite Green Tomato Relish and freshly-baked Skillet Cornbread
Freshly-baked Skillet Cornbread tastes great and compliments the homemade soup. My mother always uses Martha White’s Cotton Country Buttermilk Cornbread Mix. This is really easy to make, just follow the package directions; adding water, stirring, and baking. What Else Do You Need?
I also recommend baking the cornbread in an 8″ Cast Iron skillet – like the Lodge brand shown below (available at Amazon).
Sort through the dry pinto beans and discard any bad beans.
Cover the beans with water and let soak overnight at room temperature (8 hrs)
Drain the beans and discard the soaking water
Add the plumped-up beans to an 8-10 qt stock pot. Also add the chicken broth, water, cottage ham, diced onions, and spices.
Bring these ingredients to a rapid boil. Then lower the heat and continue cooking on the stovetop for 2½ – 3 hours.
During the last ½ hour of cooking, remove the cottage ham to a plate and let it cool slightly. At this time, add in the tomato ketchup, to the stock pot, stir well and continue cooking.
Using two forks, pull apart and shred the cottage ham into bite-size pieces on the plate. Return the shredded ham pieces back to the stock pot and mix well to incorporate.
Recommend serving with freshly-baked skillet cornbread.
Like most soups, it tastes even better on the second day. It also freezes well.
My dear Aunt Lynn first shared her delicious Homemade Beef Stew recipe for our original Perkins Family Cookbook over 20 years ago. It is still one of my family-favorite main dishes to make.
Aunt Lynn is the youngest girl in the family of five Perkins children born to Anna Margaret and Stanley Perkins. After grandady’s passing in 1995, my aunt Lynn and her husband, uncle Gary, bought the 120-acre family farm to keep the ownership in the family for over 100 years. I credit Aunt Lynn to being the “family glue” that keeps the Perkins family bonded strongly together. She does this in many ways, but probably the most visible one is the annual family and friends’ Kentucky Farm Reunion that she and Uncle Gary host every September. (More details on that in an upcoming article)
Childhood Photo of Aunt Lynn
Aunt Lynn & Uncle Gary
Together, they have also made a lot of great changes and updates to the farmland including a new “lodge-type facility” which includes many much appreciated modern conveniences for everyone when they visit. Some of those conveniences include indoor plumbing, a modern, fully equipped kitchen, and an oversized, enclosed garage area that is not only perfect to store farm equipment but also allows enough space for an extra-long hay wagon to be used inside as a rustic buffet table for all the yummy potluck dishes shared at the annual Kentucky farm reunions. I can’t forget to mention the unique outdoor addition of the family dinner bell! Come & get it…
My granmama was a remarkable woman! She taught me the meaning of hard work, persistence, and reward through her example. I have childhood memories of her staying up all night during the 1960s to bake as many of her Famous Meringue & Cream Pies as humanly possible in the simple oven of her small farm kitchen. She made three varieties of pies; lemon meringue, banana cream with meringue, and coconut cream with meringue. Very early the next morning, without sleeping, she would gingerly load all the delicious pies into her car and drive to the Kentucky Stockyard Lunchrooms that she ran and operated. The regular Stockyard sale days were on Tuesday in Walton and Wednesday in Williamstown. Sometimes there was also a special sale day on Saturday. Her delicious homemade pies always sold out quickly in the day! Loyal customers knew they needed to get there early to order their slice and enjoy it.
If I or my brothers were lucky enough to be visiting with granmama on the days of the Stockyard Sales, we would eagerly accompany her to be her assistant/s. In retrospect, I guess this was really my first volunteer job experience. Not a bad way to start!
My brother, Jim, fondly wrote the following article excerpt which appeared in our original 1992 Perkins Family Cookbook …
“The quantity of food by granmama was never larger than when she ran the restaurants at the Walton and Williamstown Stockyards. Those days were wonderful for young boys such as Charlie, Bobby, and me. We would eat as much and as often as we desired. There was also an unlimited supply of six-ounce Cokes or Dana orange or grape pop. We were often accused of eating up the profits. The only tribute that we had to pay was pick-up the empty bottles throughout the stockyard. To young boys, this was often an adventure. The best part of the day though was being able to eat anything you wanted for breakfast. Since she had to leave so early in the morning to drive to the Stockyard, we would eat at the restaurant/lunchroom instead of home. We thought we were really something when we got to eat a cheeseburger “through the garden” or a fish sandwich for breakfast.”
This is the recipe Granmama used for her famous Stockyard Lunchroom Pies
Prep Time20 minutesmins
Cook Time15 minutesmins
Course: Dessert
Cuisine: American
Keyword: Homemade Pie, Meringue Cream Pie, Pie Crust
Equipment
Pastry Blender
Large Mixing Bowl
Rolling Pin
8-inch Pie Dish
Ingredients
1Cup Flour
½Teaspoon Salt
â…“CupShortening ( like Crisco)
2-3TablespoonsIce Cold Water
Instructions
Cut the shortening into the flour and salt mixture with a pastry blender in a large mixing bowl.
Add the ice-cold water to the mixture. Stir more with the pastry blender until it forms a ball. You want the dough to be stiff, but not sticky. Make sure that you do not add too much water.
Let the dough chill in the refrigerator for at least ½ hour before rolling out.
Roll out on a floured surface with a rolling pin. Place into an 8-inch pie pan that has been sprayed with a non-stick spray.
Prick several fork holes onto the bottom of the crust to prevent puffiness.
Bake the crust in a preheated 400° oven for 15 minutes or until the crust is no longer translucent and completely cooked
Special note: You may also want to bake the pie crust with dry beans or pie weights on top to alleviate a puffy or uneven crust
These pies always sold old at the Stockyard Lunchrooms
Prep Time25 minutesmins
Cook Time15 minutesmins
Course: Dessert
Cuisine: American
Keyword: Homemade Pie, Lemon Meringue Pie
Servings: 6
Equipment
Sauce Pan
2 Mixing Bowls
Cooking Spoon
Rubber Spatula
Electric Mixer
Measuring Spoons
Measuring Cup
Egg Separator
Microplane Grater
Ingredients
1Pre-cooked Pie Crust (see granmama's separate recipe)
¼CupSugar
2 TablespoonsCornstarch
2Cups Boiling Water
3TablespoonsLemon Juice
2 Egg Yolks
1TeaspoonButter
1 TeaspoonGrated Lemon Rind (or lemon flavoring)
Meringue
3Egg Whites
¼TeaspoonSalt
6TablespoonsSugar
½TeaspoonVanilla
Instructions
Combine sugar and cornstarch in a sauce pan on top of the stove. Stir in the boiling water and cook over low heat until very thick and clear. (about 15 minutes)
Crack and separate 2 eggs. Save the whites for the meringue topping (later).
Beat the yolks to a cream in a separate mixing bowl. Add a little of the hot mixture from the sauce pan into the beaten egg yolks to temper them. Mix thoroughly.
Gradually blend in the rest of the hot mixture into the egg yolks
Next, stir in the butter, lemon juice, and rind. Cool the lemon filling mixture slightly before pouring into a previously prepared and baked pie crust. (see granmama's separate recipe)
Meringue Preparation
In a separate mixing bowl, using an electric mixer, beat the egg whites and salt together until stiff peaks form.
Next, fold in the 6 tablespoons of sugar gradually. Then add ½ teaspoon of vanilla.
Using a rubber spatula, cover the whole pie with meringue spreading it evenly out to the edges of the crust. It is necessary to seal the meringue to the pie crust well so that it does not shrink or weep during baking.
If desired, you can use the back of a spoon, to gently press down on the meringue and lift lightly to form decorative peaks all over the pie.
Brown the pie in a 350° oven for 10-15 minutes or until the meringue is lightly browned. Keep a watchful eye on the process, to avoid it burning.
Granmama’s Famous Banana Cream Pie with Meringue Topping
These pies always sold out at the Stockyard Lunchrooms
Prep Time2 hourshrs25 minutesmins
Cook Time15 minutesmins
Course: Dessert
Cuisine: American
Keyword: Banana Cream Meringue Pie, Banana Cream Pie with Meringue Topping, Homemade Banana Pie
Servings: 6
Equipment
Sauce Pan
Cooking Spoon
Rubber Spatula
Wire or Nylon Whisk
Measuring Spoons
Measuring Cup
Egg Separator
Electric Mixer
Mixing Bowl
Ingredients
1Pre-cooked Pie Crust (see granmama's separate recipe)
2Beaten Egg Yolks
2Cups Milk
½Cup Sugar
2TablespoonsFlour
1Tablespoon Butter
Pinch of Salt
4Bananas
Meringue
3Egg Whites
¼Teaspoon Salt
6 TablespoonsSugar
½TeaspoonVanilla
Instructions
Peel and slice 2 bananas into thin coin shapes and spread evenly on top of the baked pie crust.
Crack and separate 2 eggs. Save the whites for the meringue topping (later).
On the kitchen counter, using a wire whisk, beat the egg yolks to a creamy consistency in a sauce pan.
Add the milk, sugar, flour, butter, and pinch of salt to the sauce pan and mix well.
Move the sauce pan to the stove. Continue stirring the mixture and gradually bring it to a boil as it becomes a thick custard consistency.
Remove the saucepan from the heat and allow the custard to completely cool.
Then spread the cooled custard mixture over the previously sliced bananas.
Peel and slice 2 more bananas into coin shapes and spread evenly on top of the custard layer.
Meringue Preparation
In a separate mixing bowl, using an electric mixer, beat the egg whites and salt together until stiff peaks form.
Next fold in the 6 tablespoons of sugar gradually. Then add ½ teaspoon of vanilla.
Using a rubber spatula, cover the whole pie with meringue spreading it evenly out to the edges of the crust. It is necessary to seal the meringue to the pie crust well so that it does not shrink or weep during baking.
If desired, you can use the back of a spoon, to gently press down and lift lightly to form decorative peaks all over the pie.
Brown the pie in a 350° oven for 10-15 minutes or until the meringue is lightly browned. Keep a watchful eye on the process, to avoid burning.
Granmama’s Famous Coconut Cream Pie with Meringue Topping
These pies always sold out at the Stockyard Lunchrooms
Prep Time25 minutesmins
Cook Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: Coconut Cream Pie, Coconut Cream Pie with Meringue Topping, Homemade Coconut Pie
Servings: 6
Equipment
Double Boiler
Sauce Pan
Rubber Spatula
Wire or Nylon Whisk
Cooking Spoon
Measuring Spoons
Measuring Cup
Egg Separator
Electric Mixer
Mixing Bowl
Ingredients
1Pre-cooked Pie Crust (see granmama's separate recipe)
2CupsScalded Milk
1Cup Sugar
2Egg Yolks
2Heaping TablespoonsCornstarch
1 Cup Grated Coconut
Meringue
3 Egg Whites
¼TeaspoonSalt
6TablespoonsSugar
½TeaspoonVanilla
Instructions
Scald the milk in a double boiler.
Crack and separate 2 eggs. Save the whites for the meringue topping (later)
Using a wire whisk, beat the egg yolks to a cream in a separate mixing bowl.
Add the sugar and cornstarch to scalded milk mixture and combine mix well, stirring thoroughly.
Add a little of the scalded milk, sugar, and cornstarch mixture into the beaten egg yolks to temper them. Mix thoroughly.
Gradually blend in the rest of the scalded milk mixture into the egg yolks.
Next, add in the grated coconut and continue to mix well.
Pour the coconut cream pie filling into a 1-crust pie crust.
Bake for 45 minutes in a preheated 350° oven.
While the coconut cream pie is baking, prepare the meringue topping which will be added during the last 15 minutes of the total baking time.
Meringue Topping
In a separate mixing bowl, using an electric mixer, beat the egg whites and salt together until stiff peaks form.
Next fold in the 6 tablespoons of sugar gradually. Then add ½ teaspoon of vanilla.
Using a rubber spatula, cover the coconut cream pie with meringue spreading it out to the edges of the crust and continue baking for the last 15 minutes of the total cooking time. Keep a watchful eye on the process, to avoid burning.
It is necessary to seal the meringue to the pie crust well so that it does not shrink or weep during baking.
If desired, you can use the back of a spoon, to gently press down on the meringue and lift lightly to form decorative peaks all over the pie.
Thank you, Aunt Betty, for contributing this recipe to our original 1992 Perkins’ Family Cookbook. I have basically recopied your version of your mom’s/our Granmama’s Homemade Chili for the younger generations of our family and friends to have as an easily accessible digital copy for their reference. Aunt Betty is an amazing southern cook (in her own right). Growing up I always loved eating meals at Aunt Betty’s house with Uncle Don and Barry.
True to the era in which it was made, Granmama’s Homemade Chili is a no-frills, country recipe that uses only 7 simple pantry, ingredients. I fondly remember visiting granmama’s Williamstown home, many times on the day prior to a big family gathering/holiday, to help her clean and get ready for her guests/company. She was always sure to have a big pot of Homemade Chili or another type of soup made and ready on the stovetop to feed anyone that might just happen to drop-by early. Her kitchen door was always open. Sometimes when she made her chili, she threw in a few spaghetti noodles or elbow macaroni for a little extra twist/variety.
Learn what two time-saving, supermarket product hack ingredients I have incorporated into my family-favorite Chicken Pot Pie recipe without compromising it’s beloved, delicious flavor! I have been making my Chicken Pot Pie recipe for over 30 years. When I first started making it, the process was very lengthy and took a good chunk out of my day. It was definitely a meal that I would have to make on the weekend. I remember how much my dad always loved when I made it for Sunday dinner and invited him.
The two most time-consuming steps of the recipe were cooking the chicken and making the pie crusts. I used to boil my own chicken and make my own pie crusts from scratch. That would take at least a couple of hours to do. Thankfully now, I can buy a whole, fully-cooked Rotisserie Chicken from the deli and pre-made Pillsbury Pie Crusts from the dairy aisle in my local supermarket which greatly simplifies my Chicken Pot Pie preparation, saving me oodles of time.
When you read through my recipe, do not be intimidated about making a bechamel sauce for the Chicken Pot Pie. It is really quite simple to make. In my recipe below, I will walk you through the 4 simple steps to making the bechamel sauce, which adds a rich creaminess to the Chicken Pot Pie. It is definitely one of my most requested recipes.
1Whole2 Pound Fully-Cooked Rotisserie Chicken – from the Supermarket Deli
6.5 ozCan of Sliced Mushrooms (drained)
2 ct/14.1 ozPillsbury Pie Crusts (find in the Supermarket Dairy Section)
8.5 ozCan of Sweet Peas & Carrots (drained)
Instructions
Pick the meat off the Rotisserie Chicken while it is still warm – it is easiest then. Cut the removed chicken into bite-size pieces and place into a large mixing bowl. Discard the skin and bones.
Place one of the pre-made Pillsbury Pie Crusts into the bottom of a 9-inch deep-dish pie plate that has been sprayed with Pam.
Make a Bechamel Sauce in a stock pot (instructions below).
Once you finish making the Bechamel Sauce, turn off the heat. Add the chicken and drained mushrooms to the stock pot and mix well.
Next, add the drained peas and carrots to the sauce in the stock pot. Mix gently, making sure they do not get smashed.
Pour the entire sauce mixture with the chicken and vegetables on top of the bottom crust in the pie plate.
Top with the other pie crust and crimp the edges together, sealing the pie. Make a few knife cuts on top for venting,
Bake in a preheated 350° oven for 1 hour. Halfway through the baking process, place a ½ inch, narrow circle of foil on the outer pie crust to prevent the edges from burning.
Allow the Pot Pie to rest for 10-15 minutes before slicing.
Bechamel Sauce Instructions
Melt 4 tablespoons of butter in a stockpot
Stir in 3 tablespoons of flour, mixing well, continuously stirring. Do not let it burn.
Then, all at once add in the 2 cups of milk or cream (your preference). Keep stirring constantly until the sauce is thickened and bubbling.
Add in 3 crushed chicken bouillon cubes and a pinch of black pepper for extra flavor. Keep stirring well until the bouillon cubes sare completely dissolved
One taste of my grannie O’Banion’s Cinnamon Toast and I am magically transported back to my childhood days! In my humble opinion – she used to make the very best Cinnamon Toast in the whole wide world! Using only 4 simple, cupboard ingredients, she transformed slices of regular store-bought, white bread into truly delicious breakfast pastries. Her secret cooking technique was watchfully quick-broiling the toast for about 3-4 minutes, which made it crispy on the edges while maintaining the ooey-gooey center. Whenever she served me this special breakfast, she would jokingly ask if I also wanted a cup of her famous milk/coffee, which was really nothing more than “milk with a little coffee added”. I always felt so grown-up, special, and respected eating my grannie’s Cinnamon Toast and drinking her milk/coffee. In retrospect, I now understand the early origin of my caffeine addiction. Thanks grannie – well played!
Cooking was just one of my grannie’s many SUPER powers. She also loved to sew and crochet, which she gladly taught me on my annual summer visits. With her guidance, I completed my very first wearable article of clothing; a simple jumper/dress with buttons. My grannie lovingly bequeathed me her sewing machine in her will. Years later, when I was in high school, I sewed a lot of my own clothing on my grannie’s sewing machine. I found it was a lot less expensive than buying retail clothing, plus I was guaranteed to have my own original designs. Hence the creation of many memorable (if not psychedelic-patterned) pieces of clothing; including a purple, orange, and yellow, paisley, formal gown for a high school homecoming event. Yep…it was a pretty groovy gown (in a sort of peace and love way)! I still have her sewing machine at my house. It is folded down inside its own beautiful cherry wood cabinet and serves as a daily reminder of our special bond.
Caught trying to open-up her Christmas gift early
Age 75
Grannie was also known for her simple acts of kindness and generosity. Whenever any of my siblings or cousins had the pleasure of visiting with her, she always greeted each of us with our own individual pack of Juicy Fruit or Beeman’s Black Jack (licorice) chewing gum. By today’s standards that might not seem like such a big deal, but back-in-the-day, it was an extra special treat. It was just one of her many genuine gestures, along with her delicious Cinnamon Toast and milk/coffee, that showed us how much we were truly loved.
8tablespoonsSoftened, Spreadable Butter(approximation-may need more)
Ground Cinnamon (generously sprinkled)
Sugar, Stevia, or Sugar Substitute(generously sprinkled)
Instructions
Place 4 slices of store-bought, white bread on a metal sheet or stoneware pan
Generously spread approximately 2tablespoons of softened butter on top of each of the 4 slice of white bread. Do not scrimp, cover the entire bread surface.
Next, generously sprinkle ground cinnamon on top of the buttered bread slices
Finally, generously sprinkle the sugar, Stevia, or sugar substitute on top of the cinnamon
Preheat the oven to its Broiler setting
Slide the Pan into the oven and keep the door slightly ajar. Keep a watchful eye on the broiling process. It should only take 3-4 minutes to completely cook. The butter should begin bubbling/puffing up and the bread edges should begin to brown slightly. Be sure to avoid burning the Cinnamon Toast.
The day after Easter Sunday, many people find that they have a lot of leftover boiled and colored eggs from their family Easter Egg Hunts. For that reason, today seems like the perfect time to share our family recipe for Deviled (Dressed) Eggs. These are a staple at every family get-together. I will also share the cooking technique that works best for me, and how to effortlessly crack and remove the boiled egg shells.
3TablespoonsHomemade Green Tomato Relish (1½ounces)
Paprika (Sprinkle on top of the finished eggs)
Instructions
Boiling the Eggs:
Gently place 1 dozen large eggs in the bottom of a stock pot. Cover the eggs with cold water and add the apple cider vinegar and baking soda. Bring the water to a rolling boil.
Once the water is boiling, continue to cook the eggs for 8 minutes. (set a timer)
In a large mixing bowl, add the ice cubes and cold water to make an ice bath for the eggs. Using a kitchen spider tool, remove the warm boiled eggs from the stock pot and place them immediately in the ice bath.
Once sufficiently cooled, tap the large bottom of each egg on the countertop, then peel off and discard the shells.
Deviled (Dressed) Egg Recipe:
Slice each egg lengthwise and scoop out the center yolks into another mixing bowl.
To the mixing bowl, add the mayonnaise and mustard. Beat with an electric hand mixer until smooth.
Remove and scrape down the beaters using a spatula. Then add the homemade green tomato relish into the mixing bowl and thoroughly combine using a spoon. Find my family's recipe for the relish in my Green Tomato Relish (aka Country Ketchup) post.
Spoon the deviled egg mixture into a zip loc bag and make a small slit on the bottom corner seam to become a make-shift piping bag. Pipe the egg mixture into the egg white halves.
Sprinkle the tops of the deviled eggs with paprika for added color and spice.
Every couple of years, at the end of the vegetable growing season, the ladies in our family have a tradition of banding together over a weekend to laugh, talk, listen to music & dance a little, even share a few adult beverages and – oh yeah, MAKE & CAN our family-favorite, Green Tomato Relish. The entire process takes 2-days to complete. It is a multi-generational experience and canning ritual that many southern cooks, like my granmama, employed through the years to make good use of the end-of-the-season vegetables. Waste not- want not!
Over the decades, technology and advances in kitchen equipment and accessories have made it a lot easier to make the Green Tomato Relish. Instead of using a small, manual, hand-cranked grinder mounted to a tabletop, we now use several electric food processors to chop up all the different vegetables used in the recipe. The last time we made the relish together, we took an iPhone video of 4 of our ladies pulsing their 4 separate food processors together in a rhythmic sort of symphony to try and achieve the same gauge thickness on all of the chopped vegetable ingredients.
Unfortunately, there is just no short-cut on the number of days it takes to make the Green Tomato Relish. You simply can not rush the process and here is why….
Day 1: Is used to chop up all the vegetables including; 90% green & 10% red tomatoes, cabbage, apples, celery, onions, green & red peppers etc.. Then the chopped vegetables are all mixed together well in large containers before being scooped into several large cloth sacks. The sacks are then securely tied-up to hang and drain-off all the excess liquids overnight for 12-18 hours.
Day 2: The actual process of making the pickling brine and boiling it together with the chopped vegetables occurs. Then the Green Tomato Relish is packed firmly into sterilized glass jars and completely sealed. After the canning process is completed, we invite the rest of the family members to join us for a small traditional meal celebration serving the fresh Green Tomato Relish typically with homemade navy bean soup and/or sausage and biscuits; both excellent southern comfort foods.
Our Green Tomato Relish is the essential southern condiment that can be used in a variety of different ways to add country flavor to many favorite dishes including; deviled eggs, potato salads, macaroni salads, tuna or ham salads, as hotdog or hamburger toppings, and slathered on grilled cheese or other popular sandwiches. The possibilities for using Green Tomato Relish are only limited by your imagination. As my granmama would say…
A Perkins Family Canning Tradition (Takes a Team to Make/Yields 4 Large Batches/68 pints)
Prep Time18 hourshrs
Cook Time6 hourshrs
Course: Side Dish
Cuisine: American
Keyword: green tomatoes, relish, green tomato relish, country relish, country ketchup
Servings: 68pints
Equipment
Food processor/s
Knives
Cutting Board/s
Large Stockpot
4 Dozen Canning Jars, and Lids with Seals
Tongs, Spatulas, Spoons, Scoops
Measuring Cups, Measuring Spoons
Kitchen Funnel
Large Cloth Sacks and Rope
Reusable Cloth Drawstring Bouquet Garni Bags
4 (5-Gallon) Buckets
Ingredients
Fresh Vegetable Ingredients/for 4 Large Batches
70PoundsGreen Tomatoes(End-of-the-Season Harvest)
6 poundsGranny Smith Apples(or other Variety of Tart Apple)
2bunchesCelery
4 whole Red Peppers
4wholeGreen Peppers
3poundsYellow Onions
2.5HeadsCabbages (large)
1cupsalt
Seasoned Brine Ingredients for Each Batch of Green Tomato Relish:
10.5cups White Vinegar
4cupsWhite Granualated Sugar
1cupBrown Sugar
3-5tablespoonsPickling Spices(in the Spices Aisle at your Supermarket)
1 teaspoonTumeric(Adds Rich Coloring)
Instructions
First Day – Fresh Vegetable Preparation
Wash and sort all the vegetables, discarding any bad or marginal vegetables.
Quarter or cut all the vegetables just small enough to fit into the chute of the food processors
Using the Food Processor/s, coarsely chop all the mixed vegetables to the desired consistency of the final canned relish product. If using multiple processors; try pulsing them in unison for 4-6 second intervals. It sounds odd, but it strangely works well and is a lot of fun. (for proof, watch our family video)
Mix all the ingredients together very well in 3 large food tubs. Make sure to have an equal representation of all the fresh vegetable ingredients in each of the tubs.
Using a large scoop or measuring cup, place the coarsely chopped vegetables into 4 large cheesecloth bags or clean pillowcases work just as well.
Tie each cloth bag with rope and hang the bags to drain off the excess vegetable liquids out overnight. We have always used sawhorses in the garage or basement to do this. Be sure to place buckets underneath each bag to catch the excess liquid. You will be surprised how much liquid is actually released. You may even have to empty the drainage buckets one or two times.
Allow the bags to hang for 12-18 hours.
Second Day – Cooking & Canning Process (Must be repeated 4 times to yield 4 Batches)
Cooking Procedure
In a large covered stockpot, bring the seasoned brine ingredients for 1 batch to a rolling boil. Remove the lid and allow the brine to continue cooking for 10 more minutes (watch the clock closely).
Carefully add 32 measured cups of the chopped mixed vegetables to the tall stockpot and bring to a boil again.
Add the one teaspoon of tumeric for color now.
Continue to cook on high for 30 more minutes, stirring frequently
Canning Procedure (Prepare 17 Jars, Sealed Lids, and Rims for Each Batch)
Clean Ball Jars and Rims in the Dishwasher. This will bring them up to the proper temperature for canning. Tip: Place rims together in a mesh laundry bag for easy gathering.
Keep all the jars and rims warm in the dishwasher with the door closed until needed.
Simultaneously boil water in a saucepan and remove from heat. Add the lids to indirectly warm them.
Spoon the relish packing it tightly into jars using a funnel. Leave a little head space at the top of each jar. Place the lid with seal and rim on top. Then screw the jar closed. Obviously the jars will be very hot, so best to handle them with tongs or a clean dishtowel while doing this.
Place the finished jars of Green Tomato Relish in a cool spot (usually on the floor lined with old newspapers or towels) and listen for the distinctive "ping" sound. This indicates that the lids have sealed properly.
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