Wednesday, July 25, 2012

Chow Chow

Chow Chow is a staple in most southern homes.  Usually served up with Pinto Beans and Corn Bread, but goes well with just about anything.  There are many variations that can be made and it's a great way to use up all of those end of year veggies you have left over.   Reference:  This recipe is doubled from the  Ball Complete Book of Home Preserving.  Adjustments:  I have reduced the amount of carrots. and used Corn instead of Green Beans.
Ingredients Needed to yield 8 pints
  • 4 cups chopped cucumbers with peels
  • 3 cups chopped, seeded red bell peppers
  • 3 cups of chopped cabbage
  • 3 cups chopped onions
  • 3 cups chopped unpeeled green tomatoes
  • 18 cups of water
  • 2 cups canning/pickling salt
  • 6 cups white vinegar
  • 5 cups sugar
  • 6 tbsp mustard seed
  • 4 tbsp celery seed
  • 2 tbsp turmeric
  • 3 cups Blanched Green Beans (I use Corn)
  • 3 cups Chopped Blanched Carrots (I use 2 cups)
What to do...
1:  In a large stainless steel pot combine
Cucumbers, red peppers, cabbage, onions, and green tomatoes.  Mix 16 cups of the water with the salt and pour over this.  Mix together and let sit in a cool 70 to 75 degrees place for 12 hours or overnight. 
I start mine in the evening and let it sit and finish it the next morning.

When ready to finish.  Drain and Rinse thoroughly.  Use your hands and squeeze out the excess liquid.  Set aside for now.

2:  In a large stainless steel pot, combine the other 2 cups of water, vinegar, sugar, mustard seeds, celery seeds and turmeric.

Bring to a boil over med/high heat.  Add your drained veggies, carrots and corn to this.
3: Return to a boil.  Reduce heat and boil gently, stirring frequently for about 40 minutes.
3:  While relish is cooking get your canner and jars all ready.
4:  Ladle hot relish into hot, sterile jars. 

I use a slotted spoon until almost full and then add some of the liquid.  Leave 1/2 inch headspace. 

Remove air bubbles and add relish if needed.  Wipe rims of jars with a paper towel dipped in vinegar to clean and ensure a good seal.  Put lids and rings on jars and tighten finger tight.

5:  Place jars in water bath canner making sure they are completely covered in water.  Bring to boil and process for 10 minutes.  Remove lid and wait 5 minutes.  Remove jars from canner.  Cool 24 hours.  Lable and Store in a cool, dark place.