How much salt do you use?

Hi Joan,

Slice the tomatoes and onions and place them in a non-reactive container (don't use aluminum, etc). Sprinkle the vegetables heavily with a layer of canning and pickling or kosher salt (enough to cover). The next day, drain. (I usually cover with cold water, and drain again to remove excess salt). Proceed with the recipe.

-- CM

Really like this very close to how my grandmother would make it and she was from Newfoundland. Thanks for the memories.

This chow was amazing, it cooked up nicely, and so easy to do.

If I can make this... anyone can! And it is the best...

Hello, Is it possible to get the weight of the tomatoes and onions. Due to different sizes of vegetables, I could easily make a mistake and I don't want to do that. Thank you so much for your time and courtesty.

Rather than worry about weight, etc., just follow the recipe and fill a 6-quart container with tomatoes. Or if you have a smaller container (say 1-quart) use it multiple times. What fits, fits. Enjoy!