Garden Fresh Chow Chow Recipes

GARDEN FRESH CHOW CHOW

Steps:

• Put all the veggies through a food processor until finely chopped. In a large bowl or crock, mix veggies with the salt until well combined. Cover and let stand at room temperature for 12-18 hours. Drain.
• Tie the pickling spices in a piece of cheesecloth. Combine the pickling spices, mustard, vinegar and remaining spices in a large pot. Simmer, uncovered for 20 minutes. Add the veggies and simmer for another 10 minutes. Remove pickling spices. Ladle mixture into hot, sterilized pint jars leaving ½ inch of headspace. Wipe the rim and screw on prepared lids and rings. Process in a boiling water bath for 15 minutes. Start counting processing time when the water in the canner returns to a boil. Remove jars and let them cool completely. Check seals and store for up to a year. Serve on top of hot dogs, eggs, or hamburgers!

GARDEN CHOW CHOW

Steps:

• Grind all the above vegetables and place in a huge canning pot. Sprinkle top with 1 Cup of salt. Cover with lid. Let stand overnight. Next day rinse and drain well.
• Pour liquid over vegetables that have been rinsed and drained well. Heat to a boil. Make sure you don't do this on high heat or you will scorch your vegetables. Let simmer for 3 minutes. Remove from heat and place into hot sterilized pint jars. No further processing necessary. Usually makes at least 16 pints depending on the size of the tomatoes.

SWEET AND SPICY GARDEN RELISH/ CHOW-CHOW

Steps:

• Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
• Add salt, cover with water and allow to stand for 1 hour.
• While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
• Bring to a boil, reduce heat and simmer.
• Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
• Reduce heat; simmer 30 minutes.
• Stir frequently.
• Pour the relish into hot, sterilized pint jars.
• Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
• Remove to a protected surface to cool, undisturbed, for 24 hours.

GARDEN CHOW-CHOW

Steps:

• Slice onions and salt to taste.
• Let set 3 hours.
• Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
• After 3 hours, drain onions on paper towel, but do not rinse.
• Cook carrots and cauliflower in vinegar and spices for 5 minutes.
• Add all other ingredients.
• Cook until very hot, about 10 minutes.
• Pack in jars.