Post by Big Joe on Oct 27, 2023 18:51:52 GMT -5
My so called helpers dropped a backet of veggies on me and ask me to prep them for chow chow. I stayed home today and thought I would get out of canning, but it still found me.
Anyway it took me about an hour to get the veggies in a huge plastic bowl with a lid, but they are in the second fridge now. I told them it would be in my car in the morning and leave me alone. Going hunting and don't want or need a baby sitter. I will slip in around 5 and be parked well gone before the sun comes up. Not going to try to walk that far so I'm taking the small sidexside and just ease along.
But I figured I would post the recipe now so if I get lucky (buck only this time) I will have the time for processing it down to freezer size. We call this Joyce's because it's her tweaked end result for some really nice chow chow. Not hot but it is a little spicy. If you want it hotter up the cayennes or use jalapenos or ? We leave it alone because small fry eat it too, as well as weak son in laws LOL...
JOYCE'S CHOW CHOW RECIPE
INGREDIENTS
8 cups chopped Cabbage (1 small head)(store bought)
4 cups chopped Green Tomatoes (about 4 medium)
4 cups chopped Onions (about 2 medium)
3 cups chopped zucchini (about 2 large)
2 cups chopped Sweet Green Peppers (about 4 small)
1 cup chopped Sweet Red Peppers (about 2 small)
2 small Cayenne Peppers, chopped
1/4 cup Salt (canning and pickling salt)
5 1/2 cups White Vinegar
3 cups Granulated Sugar
4 teaspoons Celery Seed
4 teaspoons Dry Mustard
2 teaspoon Mustard Seed
2 teaspoon Turmeric
1 teaspoon Ginger
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1 teaspoon Crushed Pepper Flakes
GENERAL DIRECTIONS
Makes about 8 pints
Slice all the vegetables about 1/4 thick and dice with the Vidalia Onion chopper.
Place in non-reactive container (glass, stainless, ceramic)
Sprinkle with salt. Gently mix well.
Let stand 4 to 6 hours, or overnight if possible.
Drain well.
Rinse and drain again.
Combine Sugar, Spices and Vinegar in a large saucepot.
Simmer 10 minutes.
Add vegetables, simmer 10 minutes.
Bring to a boil, cook until veggies are tender.
Pack hot relish into hot jars, leaving 1/2 inch headspace.
Remove air bubbles.
Wipe jar rims.
Screw lids finger tight.
Process 10 minutes in a boiling water canner.
Remove lid and let sit for 5 minutes.
Remove jars from canner to sit for 24 hours.
Remove rings and store on your shelf.
It needs to set about a month to really blossom. but it is eatable right from the pan.
Anyway it took me about an hour to get the veggies in a huge plastic bowl with a lid, but they are in the second fridge now. I told them it would be in my car in the morning and leave me alone. Going hunting and don't want or need a baby sitter. I will slip in around 5 and be parked well gone before the sun comes up. Not going to try to walk that far so I'm taking the small sidexside and just ease along.
But I figured I would post the recipe now so if I get lucky (buck only this time) I will have the time for processing it down to freezer size. We call this Joyce's because it's her tweaked end result for some really nice chow chow. Not hot but it is a little spicy. If you want it hotter up the cayennes or use jalapenos or ? We leave it alone because small fry eat it too, as well as weak son in laws LOL...
JOYCE'S CHOW CHOW RECIPE
INGREDIENTS
8 cups chopped Cabbage (1 small head)(store bought)
4 cups chopped Green Tomatoes (about 4 medium)
4 cups chopped Onions (about 2 medium)
3 cups chopped zucchini (about 2 large)
2 cups chopped Sweet Green Peppers (about 4 small)
1 cup chopped Sweet Red Peppers (about 2 small)
2 small Cayenne Peppers, chopped
1/4 cup Salt (canning and pickling salt)
5 1/2 cups White Vinegar
3 cups Granulated Sugar
4 teaspoons Celery Seed
4 teaspoons Dry Mustard
2 teaspoon Mustard Seed
2 teaspoon Turmeric
1 teaspoon Ginger
1 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
1 teaspoon Crushed Pepper Flakes
GENERAL DIRECTIONS
Makes about 8 pints
Slice all the vegetables about 1/4 thick and dice with the Vidalia Onion chopper.
Place in non-reactive container (glass, stainless, ceramic)
Sprinkle with salt. Gently mix well.
Let stand 4 to 6 hours, or overnight if possible.
Drain well.
Rinse and drain again.
Combine Sugar, Spices and Vinegar in a large saucepot.
Simmer 10 minutes.
Add vegetables, simmer 10 minutes.
Bring to a boil, cook until veggies are tender.
Pack hot relish into hot jars, leaving 1/2 inch headspace.
Remove air bubbles.
Wipe jar rims.
Screw lids finger tight.
Process 10 minutes in a boiling water canner.
Remove lid and let sit for 5 minutes.
Remove jars from canner to sit for 24 hours.
Remove rings and store on your shelf.
It needs to set about a month to really blossom. but it is eatable right from the pan.