6 to 9 pints
Diane Hopson's StoryThis is a wonderful way to use up all the leftover summer vegetables from your garden.
My former mother in law gave me a recipe for chow chow in the early 70's. I've added a few ingredients and this is what I canned this week with my leftover summer veggies.
Great on hotdogs or vegetables. I will be serving on white beans this week.
Also good on top of crackers spread with cream cheese.
cabbage (i used green)
8 to 10 large
green tomatoes, tops cut off (more tomatoes if smaller)
green bell peppers
red bell peppers (i didn't have 14 red, so i used more green)
2 to 4
jalapeno peppers, seeded (optional)
carrots, grated (optional for color)
celery stalks, chopped
salt without iodine (i used pickling salt)
white vinegar 5% acidity
1 1/2 Tbsp
1Grind onions, cabbage, peppers, green tomatoes, carrots, celery and jalapeno in a food grinder or blender.
2Place chopped vegetables in a large pot with salt and let set 4 hours.
3Drain well! Press as much liquid out of vegetables as you can.
4In a large kettle, bring sugar, vinegar, celery seed, mustard seed and turmeric to a boil; add vegetable to this mixture and bring back to a boil, reduce heat and simmer for 10 minutes. Remove from heat.
5With slotted spoon, pack sterilzed jars; cover with pickling liquid leaving 1/4-inch headspace. With a clean wet cloth, wipe jar rims. Place flat lids on jars and close with screw band rings, tightly.
6Process in a boiling water bath for 10 minutes.
7Remove jars to a rack to cool completely. As they cool the lid will make a popping sound indicating the lid has sealed. The center of the lids should be indented. IF any lid does not seal, store in fridge and use.