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Chowchow Recipe

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This recipe for Chowchow, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Myles Bundy
Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. finely chopped onion [ 1 cup = 4 to 5 oz.]
4 c. finely chopped cabbage [ 1 cup = 5 to 6 oz.]
4 c. finely chopped green tomatoes
12 medium green peppers, finely chopped
6 medium sweet red peppers, finely chopped
2 hot peppers, seeded, finely chopped
2 or 3 crisp red apples, cored and finely chopped (not peeled)

1/2 c. canning/pickling salt

6 c. sugar
6 c. cider vinegar
1 Tbsp. celery seed
2 Tbsp. mustard seed
1 1/2 tsp. turmeric

Directions:
Directions:
1. There are 3 ways to chop the vegetables.
(A) Cut each ingredient into chunks of similar size and chop in food processor.
(B) Cut each ingredient into chunks of similar size and chop in blender, covered with water. Drain. Use the same water over & over.
(C) Put ingredients through a food grinder.

2. Mix chopped vegetables and apples with 1/2 c. salt and drain overnight in colander.

3. The next day mix sugar, vinegar and spices in a large kettle. Add the drained vegetable mixture.

4. Bring to a boil and simmer 30 minutes, with a lid on. Ladle into hot jars and process 8 minutes in a boiling water bath. (Follow standard canning directions for boiling water bath.) 10 pints.

If you prefer not to stretch this into a 2-day process, you may squeeze the liquid out of the vegetables with your hands and proceed immediately with the cooking process.

 

 

 

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