CHOW CHOW GRANDMA STYLE
green bell peppers
red bell pepper
onions, yellow, medium
black mustard seed
white mustard seed
1Grind and cover the first 6 ingredients with salt. Let stand 5 to 15 minutes. Then drain.
2Add the rest of the ingredients. bring to a boil and cook 20 minuits.
3Have jars, rings, and lids sterilized. Fill jars leaving a 1/4 inch head space. Seal.
4Bring water to boil in you water bath cannon when boiling put in your jars to cover, when water start boiling again time for 15 minutes.
About this Recipe
Beth Streeter bakeratheart - Sep 1, 2010
How long should it be processed? And should it be in a boiling water canner or a pressure canner. I am very excited about this recipe I have been looking for a good Chow Chow recipe for a while!
Ann Vick Nanah - Sep 1, 2010
I was given this recipe by someone about the age of Mr. Jordan's grandmother. It is not "processed" in a boiling water or pressure canner. It is an open kettle hot pack. Meaning, when you fill the jar and place the lid and ring on and tighten it, you set it aside to cool. You are finished with that jar and on to the next one. All the ingredients have been cooked previously during the cook time. When you hear it 'pop', it has sealed. Love this recipe, and it make A LOT!
Beth Streeter bakeratheart - Sep 2, 2010
Ann thank you! I do a little canning and but I have never done an open kettle hot pack. Thanks for the info.. can't wait to try it!
Colleen Sowa colleenlucky7 - Sep 26, 2010
Plan on trying this next year... sounds good... though I think a 10 minute boiling bath wouldn't hurt...
Eddie Jordan EDWARDCARL - Sep 28, 2010
Eddie Jordan [EDWARDCARL] has shared this recipe with discussion groups:
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