Making and canning Chow Chow
Вставка
- Опубліковано 2 жов 2024
- 10 cups chopped cabbage
2 Large seeded green tomatoes
1 Large sweet onion
1 Large green pepper
1 Large yellow pepper
1 Large red pepper
1 Zucchini (large seeds scooped out)
1 1/2 TBSP canning salt
1 1/2 tsp mustard seed
2 tsp celery seed ( I didn't use, we don't like it)
3 cups white vinegar
3 cups sugar
1 TBSP reg prepared mustard
1 tsp tumeric
1 tsp all spice
1/2 tsp ground ginger
2 cloves minces garlic or 1 tsp garlic powder
You can add different peppers , hot if you like them. This recipe is pretty flexible.
chop ing.
-mix together
add canning salt, sprinkle on top and mix well
cover let sit overnight in fridge
stove on med high, toast mustard seed
pour in 3 cups vinegar
add allspice, turmeric, ginger, garlic and mustard
add 3 cups of sugar
stir and boil then simmer 10 min.
drain veg mixture, don't rinse
add veg mixture to brine
simmer for 20-25 min. it will wilt down and thicken
put in hot jars
Water bath can pints for 15 min and quarts for 20 min.
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Thanks for sharing 👍
Never heard of toasting the mustard seeds before but it makes sense! We use calendula blooms to make an oil-I swear it heals burns and cuts overnight! I love chow chow with soup beans and cornbread!
Thank you for the great videos and recipes!
We just made some this week too!
Here in Nova Scotia we only use green tomatoes, the cabbage looks good
Same here. The green ones are the only ones we have ever used. I may add more ripe ones just to taste the difference.
If I like cabbage cooked I would try it, looks good!
Great knife work
It is interesting to see how other people make it.
good job I made some last week
subbed
Thanks, that's awesome that you made some!
My Great Grandmother used to make Chow Chow. Never cared for it. She tried altering the recipe to satisfy the younger tastes but I never remember the younger ones eating it. Older family members loved it ?
Great video 🙂👍 never heard of it before. Thanks for sharing 👍