Savory Chow-Chow: A Family Recipe!

This is my family's Chow-Chow recipe!

Chow-ChowPhoto byGracie Latrelle

Ingredients:

1 Medium Cabbage, Shredded

4 Cups of Chopped Onions

4 Cups of Chopped Peppers (You Can Use Different Colors Of Peppers)

4 Cups of Diced Green Tomatoes

2 Cups of Diced Red Tomatoes

Optional: 2 Diced Hot Peppers if You Want This Spicy

1/2 Cup of Canning Salt

4 Cups of White Vinegar

6 Cups of Sugar

2 Cups of Water

Directions:

In a large stainless steel dishpan begin add the cabbage, onions, peppers, tomatoes, and the canning salt. Mix all of the ingredients together and cover the bowl using plastic wrap. Place the cabbage mixture in the refridgerator and it sit for around 8-12 hours. This process will bring the water out of the vegetables.

Began preparing your water bath canner by filling up the canner with water until it is about 4 inches from the top of the canner.

Place the water bath canner on the stove top and began heating the water up but do not bring the water to a boil. You just want the water close to the same temperature as the jars you are adding to prevent breakage.

Mix in the vinegar, sugar, and water and the vegetables mixture into a large stock pot and bring the mixture to a boil. Boil the chow chow mixture for around 5 minutes.

Put the chow chow mixure into pint jars. Be sure to release the air bubbles using a case knife or butter knife before putting your lids and rings onto the jars.

Water bath the jars for around 20 minutes. Carefully remove the jars from the canner and let the jars seal. Leave the jars untouched for 24 hours.