In the spirit of the economy let me eliminate a bunch of trips to the mall where I would have to walk around frantically trying to find just the right gift for all, on my shopping list. I truly believe its time to bring back the old fashioned spirit of Christmas and spend a few happy hours creating tasty super duper gifts for all, in my kitchen.  

The following list is my official to-do list. This year I’m planning on a “bakers dozen” basket for my family and friends. I will add all of my recipes and how to’s in the next couple of weeks too.

1. 1.Walnut & Rhubarb Dessert Sauce (published here September 11/08)
2. 2.Homemade Amaretto Almond Biscotti
3. 3.Homemade Herbal Bread mixes – Portioned For Bread-machine (just add water)
4. 4.Spiced nuts

1. 5.Green Cherry Tomato Pickles
2. 6.Homemade Infused Vinegar & Oil
3. 7.Homemade Honey Mustard
4. 8.Homemade Meat Rub
5. 9.Dried Herbs Mixtures For Stews And Soups

1. 10.Homemade Liqueurs
2. 11.Homemade ‘House Blend’ Chai Tea
3. 12.Homemade Dog Biscuits/Kitty Treats
4. 13.Handmade Cook Book Of Family Heirloom Recipes
5. Three or four months ago a local ‘Gift basket shop’ was advertising their going out of business sale. I’m a wicker addict and just couldn’t leave without buying. These fantastically gorgeous baskets that were regularly out of my price range were available for a couple of bucks each. That’s when the idea popped in my head that I would buy these little beauties and fill them with homemade gifts for everyone for Christmas. I’m still exited about the whole process. Since then I’ve been hunting for pretty little bottles (for my oil, vinegar and liquor), fancy jars (tea mix) and cookie tins too. All the other items will be perfect in canning jars.

Last week I made my first recipe Walnut & Rhubarb Dessert Sauce. Check out the recipe it really is a tasty treat. I already have a few of the herbs that I’ll be needing dried, just waiting to be mixed and packaged. This is going to be so much fun…

There’s something about that “pop” of the lid when you bring it out of the water that is so satisfying.

All in all, I think each jar has a value of at least $40, if you factor in all the dang work it took to raise up the organic tomatoes from seedlings, all the hours and hours of watering and loving and then the final hours chopping and cooking and canning. And to think, there’s about three more rounds of green tomatoes on the stocks out there.

I hope the extended family is happy when all they get for Winter Holiday Celebrations is a jar of Chow Chow, wrapped up pretty, with a home made price tag that reads $40. Haha.

Aunt Hallie’s Chow Chow

12 pounds of green tomatoes

3 pounds of onions

3 to 4 cups of brown sugar (traditionally white sugar is used.)

1 1/4 cup coarse salt

vinegar

2-3 tablespoons of pickling spice, tied in cheesecloth.

Chop and sprinkle with salt, mix it in. Let it sit, lidded, overnight.

Drain. Cover to about half full of vinegar, add brown sugar and pickling spice. Boil until clear (about 1 hr.)

My yield was 8 , 500ml bottles.

To the chow, I add 3 cups of brown sugar and stir it up. The original recipe called for white sugar, but my “Auntie Hallee” (who is 1.5 years my junior.) adapted the recipe, and I’m giving it a go. I pour vinegar in, to come half way up to wear the “chow line” is. I haven’t any cheese cloth, so I rinse out a clean “J” cloth, and tie 2 tablespoons of pickling spice into it, and plunk that on the top.

While the pot is boiling, I’m washing the new jars and lids. I put the pot that is going to boil the sealed jars on to the stove with the rack in the bottom, and put it on to just warm up. I’m referring constantly to my 1973 Homes And Gardens® Home Canning And Freezing hardcover book that I purchased some years ago from a Goodwill thrift store JUST for this day. The house is smelling YUMMY.

I put yet ANOTHER pot on to boil… This I’ll use for dipping the jars in, and the lids to sterilize. I’ve got tongs out. I’ve got the ladle out. I’ve got an extra fork out incase I get air bubbles (Because Better Homes And Gardens® said I might need one.) I’ve got my oven mitts out. I’m pretty close to pulling my hair out.

For nearly an hour, the stock put boils. I stir it every now and again. (This still doesn’t stop me from burning a bit on the bottom of the pot.) I attempt to take some pics of myself to show you just how happy and easy this little experiment is.

(I’m not sure if I’m dropping the camera or getting burned from steam, or just trying to be cute here. Any way you look at it, I’m a dork for trying to take my own picture at the stove. Don’t try this at home, kids. )

Then, it’s TIME.

I can’t grip the jars with my new oven mitts on. So, I find the old ratty oven mitts that SHOULD have been thrown away a long time ago. I realize at this point I have no funnel. Oh well, on with the show!

Sterilize a bottle with the tongs. Sterilize the ladle, because I realize I haven’t done that yet. Pick up jar with clumsy old ratty oven mitts and fill the jar to leave about half an inch at the top. Put jar on counter. Wipe the chunks off the side with the clean cloth. Sterilize lid. Try to place this on the top without touching  it with the ratty oven mitts. Sterilize ring. Place ring on lid. Tighten. Place jar in the warmed water pot with bottom rack. Realize that the pot isn’t big enough to cover this size jar. Insert swear word. Fill three more jars before deciding to remove jars from hot water in too small pot. Remove big pot full of chow chow and empty chow into yet another pot and put back to boil. Scrub big pot like mad, because there is burnt chow on the bottom. Rinse. Pour hot water from too small pot into big pot, plunking the rack in the bottom. Insert the four jars, cover with water, and let it come to a boil. Sweat, swear, and make a big mess.

What was I thinking???

I’ll tell you tomorrow.

Lori Petroff