Ingredients: The following recipe should yield approximately 12-8 oz. canning jars and 10-1 pint canning jars
- 12 medium onions
- 1 medium head of cabbage
- 5 medium red bell pepper
- 10 medium green bell peppers
- 10 green tomatoes (4cups)
- ½ C coarse salt
- 2 C granulated sugar
- 2 T mustard seed
- 1 T celery seed
- 1-1/2 tsp turmeric
- 2 C water
- 4 C white vinegar
- 8 to 10 C of hot peppers (Jalapeño, Tabasco, Habanero) or combination fresh from the garden
Extra, Extra Flaming hot add 3 or 4 teaspoons red pepper flakes
- Place vegetables in a food processor using the coarse blade for chopping. (I usually cut the vegetables into 3 or 4 inch pieces and use the pulse mode to process the vegetables to a desired consistency). Place the vegetables in a glass bowl, sprinkle with course kosher salt cover and place in refrigerator overnight.
- Place vegetables in a large colander and thoroughly rinse under cold running water. Drain chopped vegetables completely and place in large stockpot.
- Next (in a separate bowl) combine the remaining ingredients (sugar, mustard seed, celery seed, turmeric, white vinegar and water); blend together and add to the stockpot.
- Heat (med high) the chopped vegetable mixture and bring to a boil stirring, and let boil for 4 minutes. Turn off heat.
- ** See below for Water Bath Canning method
Water Bath Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. This sounds like I was researching the net! And I was! Here is what I found off of manufacture product information! And from what I already know.
Preparing Jars for Canning:
Fill canner with water; start heating, bring water to a slow rolling boil. Place jars in an upright position
- Wash the jars, lids, and bands in hot, soapy water; rinse and drain. Place jars on a fresh layer of paper towel.
- Put the flat lids in a saucepan and cover with water; bring water temperature to a simmer over medium heat. Do not boil
- Put the screw bands near your work area. There's no need to heat the bands.
- Place hot jars on cloth towel or 2 layer paper towels to prevent slippage while filling.
Filling jars with chow chow & the cooking process:
Ladle chow chow to within 1-1/2” from the canning jar rim making sure that the chow chow is covered with liquid; remember to maintain 1-1/2” from rim into pre-sterilized 1-pint, or 8 oz. canning jars. Next place the flat lids and rings on the jars making sure that you do not over tighten the band rings (snug and then back off ring a quarter turn). Carefully place canning jars in boiling water bath, (make sure that the water level is a least 1” to 2 “ inches above the jars) then process for 10 minutes turn off heat remove jars from water bath and let cool for 10 to 12 hours (overnight). Wipe jars and lids to remove any residue, retighten band rim rings (snug) and store in pantry cabinet.
How to Test Jar Seals: After jars are completely cooled (12 to 24 hours)
Press center of each lid. If dip in lid holds, the jar is sealed. If lid pops up and down, jar isn't sealed. Unsealed jars can be refrigerated and used within 2 or 3 weeks