chow chow
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.
prep time
cook time
method
Canning/Preserving
yield
Ingredients
- 4 cups lima beans
- 4 cups green string beans
- 2 cups yellow wax beans
- 2 cups cabbage, chopped
- 4 cups cauliflower florets
- 4 cups carrots, sliced
- 4 cups celery, cut in chunks
- 4 cups red and green peppers, chopped
- 4 cups small white onions
- 4 cups cucumbers, cut in chunks
- 4 cups corn kernels
- 4 cups granulated sugar
- 3 cups apple cider vinegar
- 1 cup water
- 1 tablespoon pickling spice
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
How To Make chow chow
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Step 1Cook 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.
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Step 2Combine 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.
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Step 3Stir gently only to mix the vegetables well. Spoon into hot sterilized jars and seal.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Side Dishes
Category:
Other Salads
Diet:
Vegetarian
Keyword:
#vegetables
Keyword:
#chow
Keyword:
#mixed
Ingredient:
Vegetable
Culture:
German
Tag:
#Heirloom
Method:
Canning/Preserving
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