Chow Chow
4 cups onions 6 cups white sugar 4 cups cabbage 4 cups vinegar 4 cups green tomatoes 2 cups water 12 large green bell peppers 1 Tablespoons celery seed 6 large red bell peppers 2 Tablespoons mustard seed ½ cup salt (non-iodized salt, if possible) 1½ teaspoons turmeric A pinch (hot) pepper flakes 1. Chop or grate onions, cabbage, tomatoes, green and red bell peppers, by what ever method is easiest for you, until fairly fine. 2. Sprinkle with salt, and let stand overnight. 3. Heat the sugar, vinegar, water, celery seed, mustard seed, and turmeric to boiling. 4. Rinse and drain vegetables, mixing well. 5. Add vegetables to liquid. 6. Boil three minutes. 7. Spoon or ladle into sterilized pint jars and seal. Chow Chow 1 quart cabbage, chopped 3 med. onion, chopped 3 med. green bell peppers, chopped 3 med. red bell pepper, chopped 1 pint green tomatoes, chopped 2 tablespoons salt 1¼ cup sugar 1 tablespoons mustard powder ¾ teaspoons Tumeric ¾ teaspoons ground ginger 1 tablespoon mustard seed 1½ teaspoons pickling spice 1½ pint vinegar 1. Mix all vegetables with the salt. 2. Let stand overnight. 3. Drain and rinse. 4. Tie pickling spices in a bag. 5. Add sugar and spices to vinegar. 6. Simmer 20 minutes. 7. Add all other ingredients and simmer until hot and well seasoned. 8. Remove spice bag. 9. Pack and seal. 10. Process in boiling water bath for 10 minutes. Chow Chow Southern Sweet 2 quart shredded cabbage ½ cup sweet onions, chopped fine ½ cup chopped green or red bell peppers (opt) 2 tablespoon salt 1. Combine chopped vegetables and sprinkle with salt. 2. Let stand 4 to 6 hours in the refrigerator. 3. Drain well. 4. Combine the following ingredients and simmer 10 minutes. 5. Use a pot large enough to put the vegetable mix in later. 2 cup vinegar 1½ cup sugar 2 teaspoons dry mustard 1 teaspoons turmeric ½ teaspoons ground ginger 2 teaspoons celery seeds 2 teaspoons mustard seed 1. Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. 2. Bring to a boil. 3. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. 4. Place canning lids and rings on jars and tighten. 5. Process 10 minutes in BWB. 6. Cool jars completely. Ellen's Chow Chow 6-8 pints 2 hours 1 hour prep These will keep in pantry for 1-2 years. Any combination of the following to make 6 quarts of chopped vegetables 2 quarts chopped cabbage (or cabbage & cauliflower) 1 quart chopped green tomatoes 1 pint grated carrots (I prefer California grown) 1 pint chopped green peppers or red peppers 1 quart chopped peeled firm pears (do not ripen) 1 quart chopped onions 1/2 cup canned sliced jalapeno peppers (optional) 1 teaspoon crushed red pepper flakes (optional) SYRUP 1 quart distilled white vinegar (5% acidity) 1/2 cup flour (for thickening the sauce) (optional) 1 tablespoon salt 2 cups granulated sugar 1 1/2 tablespoons celery seeds 1 tablespoon ground turmeric 1 1/2 tablespoons dry ground mustard 1. If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional). 2. In large pot, stir dry ingredients together, then add liquid ingredients. 3. Bring all syrup ingredients to a boil and boil until thickened, stirring frequently. 4. Add chopped vegetables and bring to a boil. 5. Cook 5 minutes on simmer until vegetables are hot. 6. Pack into hot, sterilized jars and seal with hot sterilized lids. 7. Invert and let rest for 2 minutes. 8. Turn right-side-up and let cool. 9. When jars are cooled, the lids should be slightly concave which signifies a good canning seal. NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer. Gettysburg Chow Chow Makes 2 1/2 quarts. 2 quarts chopped cabbage 1 quart chopped green tomatoes 6 large onions, chopped 3 sweet red peppers, chopped salt 2 pounds sugar 4 tablespoons dry mustard 1½ tablespoons celery seed 3 tablespoons white mustard seed ½ tablespoon ginger 8 cups vinegar to cover 1 tablespoon cloves 1. Place each vegetable in separate bowl and sprinkle with salt. 2. Let stand 4 hours. 3. Press juice from each vegetable and combine. 4. Mix dry ingredients and rub into paste by using small amount of vinegar. 5. Add rest of vinegar and heat to boiling. 6. Add vegetables and cook slowly for 20 minutes. 7. Pack into sterile jars and seal. 8. Cover jars with boiling water and simmer for 15 minutes. Green Tomato Chow Chow Yield: 11 pints 12 ½ lbs green tomatoes, cored & quartered 8 large onions, coarsely chopped 10 grn bell peppers, seeded & coarsely chopped 6 hot peppers, seeded and chopped 3 tablespoons pickling salt 1 quart cider vinegar 3 garlic cloves, minced 2 3-inch cinnamon sticks, broken in half 1 tablespoon ground allspice 1 teaspoon whole cloves 3 tablespoons dry mustard 4 bay leaves 1 3/4 cups sugar 1. Combine tomatoes, onions, and peppers. 2. Sprinkle with pickling salt and refrigerate for 12 hours or overnight. 3. After 12 hours rinse under cold running water and drain, removing as much liquid as possible. 4. Make a spice bag out of cheesecloth containing cinnamon sticks, bay leaves, allspice, and cloves. 5. In a large non-aluminum stockpot, combine vegetables, vinegar, sugar, garlic, dry mustard and spice bag. 6. Bring to a slow boil and cook for about 15 minutes or until the tomatoes are transparent and tender. 7. Stir frequently. 8. When done, remove spice bag and place chow-chow in sterile, glass jars. 9. Gently push down mixture in the jar to be sure there are no spaces or air pockets. 10. Leave about 1/2 inch of space at the top. 11. Seal by adding lids and rings to each jar. 12. Process in a water bath, boiling for 30 minutes. posted by starlady Sugar Says: A little wicked sugar never hurts --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
