CHOW CHOW

1
Linda Kauppinen

By
@cyrene

This canning project works well in late summer as gardening begins to wind down. Chow chow does not require the youngest , tiniest vegetables, so it is a way to use the last of the seasons yield.

Rating:

★★★★★ 1 vote

Comments:
Method:
Canning/Preserving

Ingredients

  • 4 c
    lima beans
  • 4 c
    green string beans
  • 2 c
    yellow wax beans
  • 2 c
    cabbage, chopped
  • 4 c
    cauliflower florets
  • 4 c
    carrots, sliced
  • 4 c
    celery, cut in chunks
  • 4 c
    red and green peppers, chopped
  • 4 c
    small white onions
  • 4 c
    cucumbers, cut in chunks
  • 4 c
    corn kernels
  • 4 c
    granulated sugar
  • 3 c
    apple cider vinegar
  • 1 c
    water
  • 1 Tbsp
    pickling spice
  • 1 Tbsp
    mustard seed
  • 1 Tbsp
    celery seed

How to Make CHOW CHOW

Step-by-Step

  1. Cook each vegetable separately until tender but not mushy.
    When each one is finished lift out of hot water with slotted spoon and rinse with cold water to stop its cooking and preserve its color.
    Drain, then layer into a large pan.
  2. Combine the sugar, vinegar, water and spices in a 15 quart stockpot (or do half a batch at a time in an 8 quart kettle) and bring to a boil.
    Make sure the sugar is fully dissolved, then spoon all the vegetables(or half of them,depending upon the size of the kettle) into the syrup and boil for 5 minutes.
  3. Stir gently only to mix the vegetables well.
    Spoon into hot sterilized jars and seal.

Printable Recipe Card

About CHOW CHOW

Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: Heirloom



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