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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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632 - Chow Chow

(by Shirley McNevich)


(besides the vegetables listed, you can add any other vegetables EXCEPT corn--corn
will make it spoil)
2 medium chopped onions
3 green tomatoes (cut into bite sized pieces)
3 tomatoes that are just starting to ripen (cut into bite sized pieces)
2 chopped green peppers
1 chopped red pepper
1 head of cauliflower (OR 1 - 16oz. bag frozen cauliflower)
1 small head of cabbage (cut into bite sized pieces)
3 large cucumbers cut into bite sized pieces (DO NOT peel them)
4 chopped ribs of celery
1 - 9oz. package frozen lima beans
1 - 16oz. package fresh or frozen baby carrots
1 - 40oz. can kidney beans (drained)
1 - 40oz. can great northern beans
1 pint cider vinegar
5 cups white sugar1 tsp. celery seed
2 tsp. mustard seed
5 cups water
salt

Get a 12 quart pot or canner--sit it on the counter for use later.

Bowl 1 - add chopped onions with 1/2 tsp. salt, stir and set aside.

Bowl 2 - add chopped green tomatoes and chopped tomatoes starting to ripen with 1
tsp. salt, stir and set aside.

Bowl 3 - add chopped green and red peppers with 1 tsp. salt, stir and set aside.

Bowl 4 - add chopped cabbage and 1 tsp. salt, stir and set aside.

Bowl 5 - add cucumbers with 1 tsp. salt, stir and set aside.

In a saucepan, cut cauliflower into bite sized pieces--cover with water and add 1 tsp.
salt. Turn heat to medium and bring to a boil--boil for 3 minutes, then drain water off
and dump cauliflower into the large pot/canner.

In the saucepan add the baby carrots--cover with water and add 1 tsp. salt. Turn heat
to medium and bring to a boil--boil for 7 minutes, then drain water off and dump baby
carrots in the canner with the cauliflower.

In the saucepan add the lima beans--cover with water and add 1 tsp. salt. Turn heat
to medium and bring to a boil--boil for 10 minutes, then drain water off and dump lima
beans in the canner with the cauliflower/carrots.

Chop the 4 ribs of celery and add to the cauliflower/carrots/lima beans.

Dump the drained kidney beans and drained great northern beans in with the
cauliflower/carrots/lima beans/celery.

In the 5 bowls that you prepared and set aside, hold each over the sink, use your
hand to catch the contents, and drain the saltwater off. Once you've done this to each
of the 5 bowls, dump the contents of each of the 5 bowls into the large pot/canner.
Pour the cider vinegar, white sugar, celery seed, and mustard seed in the pot on top
of the other ingredients. Finally, pour 5 cups of water into the large pot/canner. Use
your hand to stir up everything until mixed--do NOT use a spoon or it will pull the
beans apart.

Place large pot/canner on the stove over medium heat--cook and stir until hot but notboiling. Once hot, taste the juice--if too sour add more sugar, if too sweet add more
vinegar. Wash your canning jars, place them right side up on the bottom rack of your
oven, set oven to 200 degrees. Place the center part of your canning lids (not the
rings) in a saucepan on the stove with water--heat until boiling, then turn heat back to
low. Take 1 jar out as a time and pack it with chow chow and fill within 1/4" of the top
of the jar. Use a soup ladle and cover the top of the chow chow with chow chow juice.
Use a table knife and shove it down the sides of the jar 4 times around to get the
bubbles out. Use a dishrag to wipe any juice off of the top of the jar. Use a fork to get
a canning lid from the boiling water--place it on top of the chow chow jar. Place the
canning ring on top--tighten lid as tight as you can. Repeat until all chow chow is
gone. Set finished jars on a heat proof surface. The lids will pop after a few hours. If
there are any jars that have lids that have centers that didn't go down (and are still
raised), use them first. Chow chow will keep for about 2 years. Makes about 16 pints.

 

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• prev: 631 - Oreo Cookie Balls
• Index
• next: 633 - Banana Nut Muffins

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