|I love canning with an old, traditional recipe.|
You can't beat a pot of beans, hot Southern chow-chow, and cornbread! This is the first time that I made enough chow-chow to can. I usually just make a quick refrigerator version. Since I am loving canning this summer, I got out the old church cookbooks of all of mine and my husband's grandmothers, and picked one that sounded good.
You will need the following ingredients to make 6 pints (this is half of the recipe):
- a medium sized head of cabbage
- 4 red bell peppers
- 4 green bell peppers
- 3 white onions
- 2 hot peppers
- 1/4 cup salt
- 1 Tbl. mustard seed
- 1 Tnsp. celery seed
- 1 tsp. turmeric powder
- 3 1/2 cups sugar
- 3 1/2 cups apple cider vinegar
We used the food processor to grind all the vegetables...we have it so much easier than our grandparents, who had to grind/grate by hand! You sprinkle the salt over the vegetables, and refrigerate overnight.
The next day, drain and squeeze out all the water.
| Pot for sterilizing jars, canner, and Le Creuset for cooking vegetables.|
Let me know if you try this recipe from 1962. I'm sure that the recipe is probably the same for centuries. I know my grandma's had books older than this, and I wish I had the handwritten papers that I saw them use when I was little. Do you have a favorite recipe? I would love to hear about it, be sure to leave a comment. Have a blessed day,