Canning Recipes




Ella's Chow Chow
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 quarts chopped cabbage or chopped cauliflower
1 quart chopped green tomatoes
1 pint grated carrots
1 pint chopped green peppers
1 quart chopped peeled pears
1 quart chopped onions
=== CHOW CHOW SYRUP ===
1 quart vinegar
1/2 cup flour
2 cups sugar
1 tablespoon salt
1 1/2 tablespoons celery seed
1 tablespoon tumeric
1 1/2 tablespoons dry ground mustard

In a large pot, bring syrup to a boil, and boil until thickened. Add
vegetables and cook about 5 minutes until good and hot.

Pack in hot sterilized jars (pints or quarts) and seal with hot,
sterilized canning lids and rims. Store canned Chow Chow on your pantry
shelves for up to 1 year. Chill before serving.

Variations: Substitute any of the following vegetables: yellow summer
squash; any mild pepper, such as banana peppers; fresh corn, cut from the
cob.

This recipe yields about 6 quarts.

Comments: Chow-Chow was a specialty of my mother-in-law, the late Ella
Weeks. When served as a condiment, its mustard base enhances the flavor
of cooked, leafy green vegetables, such as collards, kale and mustard
greens.





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