Canning Recipes




Chowchow
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 medium cabbage -- chopped, (2 qts)
6 medium onions -- chopped
6 green peppers -- coarsely chopped
6 sweet red peppers -- coarsely chopped
1 quart chopped green tomatoes
1/4 cup pickling salt
2 tablespoons prepared mustard
6 cups vinegar, 5% acidity
2 1/2 cups sugar
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
2 tablespoons mustard seeds
1 tablespoon mixed pickling spices

Combine cabbage, onion, peppers, tomatoes, and salt in large bowl. Cover;
let stand overnight. Drain.

Mix mustard with a little vinegar in kettle; add remaining vinegar, sugar,
turmeric, ginger, mustard seeds, and pickling spices; simmer 20 minutes.
Add vegetables; simmer 10 minutes. Immediately ladle into 7 hot,
sterilized pint jars, filling to within 1/4-inch from the top. Adjust
lids.

Process in boiling water 5 minutes. Start to count the processing time
when water in canner returns to boiling.

Remove jars. Cool on wire racks 12 to 14 hours. Check jars for airtight
seal.

This recipe yields 7 pints.





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