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Chow-Chow 2
Recipe By : n/a
Serving Size : 0 Preparation Time :0:00
Categories : Canning Vegetables
Amount Measure Ingredient -- Preparation Method
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6 pounds green tomatoes
5 medium green bell peppers
4 large onions
1 1/2 tablespoons Kerr pickling salt
3 hot peppers, seeded, chopped
2 cups cider vinegar, 5% acidity
1 cup sugar
2 cinnamon sticks - (2" long)
2 bay leaves
1 1/2 teaspoons dry mustard
1/4 teaspoon whole cloves
1/2 cup horseradish -- (optional)
Wash vegetables. Chop tomatoes, onions and green peppers in food processor or by hand. Sprinkle with pickling salt and mix well. Cover and refrigerate overnight. Drain well.
Tie spices in spice bag or cheesecloth. In a 6- to 8-quart saucepan, combine tomato mixture, spice bag and all remaining ingredients except horseradish. Bring to a boil over medium-high heat, stirring occasionally. Boil for 15 minutes, stirring often, to prevent sticking. Remove spices. Add horseradish.
Immediately fill hot pint jars with mixture, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly.
Process in boiling water canner for 15 minutes.
This recipe yields 6 pints.
Source:
"Lynn Thomas on the Food Forum BB at http:// food.bb.prodigy.net/"
S(Formatted for MC6):
"07-13-2001 by Joe Comiskey - jcomiskey@ krypto.net"
Yield:
"6 pints"
NOTES : Recipe originally from the Kerr Kitchen Cookbook
* Exported from MasterCook *
Chow-Chow Relish 3
Recipe By : n/a
Serving Size : 0 Preparation Time :0:00
Categories : Canning
Pickles/Relishes
Amount Measure Ingredient -- Preparation Method
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4 cups chopped cabbage
3 cups chopped cauliflower
2 cups chopped onions
2 cups chopped green tomatoes
2 cups chopped sweet green peppers
1 cup chopped sweet red peppers
3 tablespoon salt
2 1/2 cups Heinz pure vinegar -- 5% acid
1 1/2 cups sugar
2 teaspoons dry mustard
2 teaspoons celery seed
1 teaspoon turmeric
1 teaspoon mustard seed
1/2 teaspoon ginger
Combine chopped vegetables; sprinkle with salt. Let stand 4 to 6 hours in a cool place. Drain well. Prepare home canning jars and lids according to manufacturer's instructions. Combine vinegar, sugar, and spices; simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to boiling. Carefully ladle hot relish into hot jars, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in a boiling water bath canner. This recipe yields 4 pints.
Source: "My Front Porch (canning archive) at http:// www.flash.net/~tinyt"
S(Formatted for MC5):
"11-26-1999 by Joe Comiskey - jcomiskey@ krypto.net"
Yield:
"4 pints"
* Exported from MasterCook *
Chowchow 4
Recipe By : n/a
Serving Size : 0 Preparation Time :0:00
Categories : Canning
Pickles/Relishes
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 medium cabbage, chopped, (2 qts)
6 medium onions, chopped
6 green peppers, coarsely chopped
6 sweet red peppers, coarsely chopped
1 quart chopped green tomatoes
1/4 cup pickling salt
2 tablespoons prepared mustard
6 cups vinegar, 5% acidity
2 1/2 cups sugar
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
2 tablespoons mustard seeds
1 tablespoon mixed pickling spices
Combine cabbage, onion, peppers, tomatoes, and salt in large bowl. Cover; let stand overnight. Drain.
Mix mustard with a little vinegar in kettle; add remaining vinegar, sugar, turmeric, ginger, mustard seeds, and pickling spices; simmer 20 minutes. Add vegetables; simmer 10 minutes. Immediately ladle into 7 hot, sterilized pint jars, filling to within 1/4-inch from the top. Adjust lids.
Process in boiling water 5 minutes. Start to count the processing time when water in canner returns to boiling.
Remove jars. Cool on wire racks 12 to 14 hours. Check jars for airtight seal.
This recipe yields 7 pints.
Source:
"Canning Recipes at http: //ext.msstate.edu/pubs/pub220.htm"
S(Formatted for MC5):
"08-18-2000 by Joe Comiskey - jcomiskey@ krypto.net"
Yield:
"7 pints"
* Exported from MasterCook *
Chow Chow 5
Recipe By : Peggy Husk
Serving Size : 0 Preparation Time :0:00
Categories : Canning
Pickles/Relishes
Vegetables
Amount Measure Ingredient -- Preparation Method
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1/2 peck green tomatoes
1 dozen red peppers
1 dozen green peppers
1 medium cabbage head
10 large onions
3 tablespoons salt
3 cups sugar
3 cups apple cider vinegar
3 tablespoons mustard seed
1 teaspoon turmeric
Grind together the green tomatoes, red and green peppers, cabbage and onions. Put 3 tablespoons salt on top of mixture; let stand overnight and drain.
Make the brine. Combine sugar, apple cider vinegar, mustard seed and turmeric. Boil this mixture 20 minutes.
Pour hot brine over vegetable mixture that has been packed into jars. Process 10 minutes in a hot water canner.
This recipe yields ?? servings.
Source:
"Lynn Thomas on the Food Forum BB at
http: //food.bb.prodigy.net/"
S(Formatted for MC5):
"08-21-2000 by Joe Comiskey - jcomiskey @krypto.net"
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