Canning Chow Chow

This is a staple at my house, my boys think it’s a required condiment with beans.  We normally support one of the local churches and buy Chow Chow Relish at their Fall Bazaar but this year we decided that we would try making some of our own.

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This is a 2 day process, or a minimum 4-6 hours as you have to let the chopped vegetables sit so you can drain the excess juice.

  • 10 green tomatoes
  • 4 c. chopped onions
  • 1 large cabbage
  • 12 green sweet peppers
  • 6 red sweet peppers
  • 4 hot peppers
  • 1/2 cup salt

Chop all of the ingredients,  top with salt and refrigerate overnight  (or a minimum of 4-6 hours).

I LOVE my commercial chopper.  Not only does it make chopping super easy but all of the peppers, onions, green tomatoes, etc come out uniform.

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After the 4-6 hour wait, drain or press out the excess juice, be careful if you added the hot peppers, this will burn your hands!  Some people add the hot peppers after this step for that very reason.

Bring the following ingredients to a boil. (Be sure to put the pickling spices in a cheese cloth bag. And then remove the bag of spices before canning).

  • 4 cups vinegar
  • 6 cups sugar
  • 2 cups water
  • 2 teaspoon pickling spice
  • 1 Tablespoon celery seed

Once boiling, add the pepper/onion mixture and simmer for 3 minutes.

Fill hot jars, leaving 1/2-in head space, remove air bubbles.  Wipe rims really good with a sterile cloth.  Place lid and ring, seal. Waterbath 10 mins in a water bath canner.

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