Posted in Back in the Day, Canning & Preserving, Seasonings, Sauces, Dressings & Mixes

Back in the Day Sandwich Spread

Country Fried Chicken72This one is from my neck of the woods and unfortunately, I don’t see it around much anymore. People used to put this on sandwich’s, Burgers, Hotdogs….anything you can think of and may like it on. This is especially great if you have too many green tomatoes in the garden. Now you know what to do with them.


  • 12 Green Tomatoes, chopped, seeded, skinned
  • 12 Red Peppers, chopped & seeded
  • 12 Green Peppers, chopped & seeded
  • 1 quart Vinegar
  • 1 quart Mustard
  • 1 quart Mayonnaise
    • Celery Seed (pinch or two)
    • Salt (pinch or two)


Seeding and skinning the tomatoes are optional. Some do it and some don’t. I prefer to do this. If you are like me, just boil some water and quickly blanch the tomatoes. The skins will peel right off. As for seeding, I quarter the tomatoes and then scrape the seeds out. It’s that easy.

After you have skinned, seeded, and chopped the Tomatoes and both, Red & Green Peppers, throw them in a food processor and grind until they are fine and smooth. Now, while some like theirs chunky, I like this to be smooth like a true, blue spread.

DRAIN WELL. This is a must. You don’t want wet, runny spread.

In a pot, add all the ingredients together and cook for five minutes. Place in Jars and seal with a Water Bath Canner or a Pressure Canner.

Feel free to share but PLEASE give credit. Thanks!



Stylist. Cover Artist. Author.

2 thoughts on “Back in the Day Sandwich Spread

    1. The Ladies from what I call, “Back in the Day,” make this. Its from a Generation before mine– something the little ol’ Church Ladies make or, well, my Grandmother. I have never tasted any that didn’t take nor have I dropped dead on the spot from it. Keeps well or, until the next growing Season, because in the households this comes from, people don’t let it last that long because they love it so much, lol. Its gonna come down to what you feel safe doing. Some are old school when it comes to Canning while others tread with caution. A lot of the red flags people throw up now days are not the rules my Grandma followed. I always feel safe when I am adding Vinegar and Salt to a Jar.


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