wilkes

Chow Chow Relish
4 c. chopped cabbage
2 c. chopped onions
2 chopped green peppers
2 c. green tomatoes
1 whole pod hot red pepper
1 whole pod hot green pepper
1/2 c. salt (plain salt, not iodized or your relish will turn
dark and will be mushy
3/4 c. sugar
3 tbsp. mustard seed
2 tbsp. celery seed
4 c. apple cider vinegar
1 tbsp whole cloves or pickling spice (be sure cloves are part
of the pickling spice mixture.
Wash and drain vegetables.
Peel onions. Remove seeds from sweet peppers.
Chop and measure all vegetables.
Dissolve salt in 8 cups water.
Pour over vegetables and let stand 1 hour.
Drain. (If too salty, rinse and drain again.)
Mix vegetables with sugar, seed and vinegar.
Bring to boiling. Simmer 20 minutes.
Pack boiling hot into jars, seal at once.

Hot Chow Chow
1 gal.chopped cabbage
12 onions
30 Jalapeno or Cayenne peppers
12 red peppers
4 Tbsp.mustard seed
5 cup sugar
2 qt.chopped green tomatoes
4 Tbsp. ground mustard
1Tbsp.turmeric
1 Tbsp ground ginger
2 Tbsp.mixed whole spices
1 gal vinegar and
3 Tbsp. celery seed.
chop onions and peppers, mix all vegetables with 1/2 cup salt,
Let stand over night. Drain. Tie mixed spices in bag.
Add sugar and spices to vinegar. Simmer 20 minutes.
Add all other ingredients and simmer until hot and well
seasoned. Remove spices bag. Pack hot chow-chow into hot jars
and seal at once.

Sweet Chow Chow
12 green tomatoes
7 medium white onions
6 red bell peppers
6 cups of sugar
2 tbsp mustard seed
4 cups pure apple vinegar
1 medium head of cabbage
12 green bell peppers
1/2 cup of salt
1 tbsp celery seed
1 1/2 tsp tumeric
2 cups water

Grind tomatoes, cabbage, onions, green and red peppers,
put into large pan.
Add Salt and let stand overnight.
Rinse and drain. Put into large stockpot.
Add remaining ingredients, heat to boiling.
Boil 8 minutes, stirring constantly.
Pour into hot sterilized jars; seal.
Let stand, at least, 2 weeks before openingMakes 7 pints.
For hot Chow chow, add 10 hot peppers and 1 tbsp cayenne pepper.

Just want to add this we love it.
Tomato Relish
30 large tomatoes
10 large onions
5 large green bell peppers
4 or 5 Jalapeno peppers (optianol)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
3 tablespoons salt
1 1/2 cups granulated sugar
2 cups cider vinegar
Peel tomatoes. Chop tomatoes, onions and peppers.
Combine with remaining ingredients and cook on medium to low heat for several hours
until relish turns a deep red color and is very thick.
Spoon into sterile jars and seal leaving 1/2" headspace.
Process for 10 minutes in a Hot Water Bath.
This keeps really well in the fridge after opened.

Hey Bushman, how do you make "chow chow"? Thanks in advance.

I can potatoes a bit different, peel potatoes and chunk up into quarters . . wash good, place in quart jars and cover with water add salt. put on the jar lids and pressure can for 50 min on 10 lbs pressure. i use them for soups and stews or just put in a skillet with butter and brown them. they do not make good mashed potatoes.

hey i was wanting to know if you know how to can cabbage not sour krat thanks

I use my glass top stove for canning all the time,I just lay 4 can rings on burner and set canner on them.It helps with heat distribution.

nope that is not true...I use my glass top stove for canning all the time....it's not the stove...its making sure the tempurature of the water is high enough long enough to kill the bacteria in the food processing if you are water bath canning.

I have heard that you can't use a glass top stove for home canning. I have lost the manual that came with my stove. Does anyone know if that is true? I will be lost if I can't can green beans this summer.

This is one of my favorites. Need some apples this fall. Often, I'll just pour this in a casserole dish and cover it with bread dough. Family loves it.

Apple Pie Filling 7 quarts sliced apples

8 cups water

6 cups sugar

1 stick margarine

1 cup corn starch

4 teaspoons cinnamon

1 teaspoon nutmeg

Slice apples and put in salt water (just cover apples with water and sprinkle a little salt over). Mix other ingredients and boil until thick. Drain apples. Add apples to mix and stir. Pack in jars and process in hot water bath for 20 minutes. Makes 7 quarts.

Topping: ½ cup flour

½ cup brown sugar

½ stick margarine

½ teaspoon cinnamon

Mix and sprinkle over top of pie. Makes top crust. Bake about 30 minutes at 350 degrees. Double recipe for an apple crunch.

Does any one have a three bean salad recipe for canning?

Jabber I never hot bath pickles.I wash jars and put them in the oven on 225º add boiling vinegar to them ,then the lids and rings ,screw tight and they will seal in 10 or so minutes.

bushman, on that pickle recipe ... i want to make sure i understand it correctly.

you water bath those right?

Bonnie just Google cannng you can find out a lot of stuff.

I would love to learn to can. Last year I grew green beans and blanched and froze them because I didn't know how to can and I love green beans. this year I would like to can things but I'm afraid I'd poison my family with botulism!

Fresh Cucumber Delight
3 qts. sliced cucumbers

1 Red pepper sliced very thin
1/4 oz. mustard seed
1/2 lb. non-iodized salt
1/2 oz. celery seed
9 pints water
1/2 oz. black pepper
1 lb. brown sugar
1 qt. vinegar
Slice fresh medium-small cukes and peppers into thin slices.
Place immediately into a solution of 1/2 lb. of salt and 9 pints of water.
Let stand overnight.Next morning, drain, pack into jars,
and cover with a cold, sweet liquid
made up from the remaining ingredients.
Seal tightly and store in the refrigerator.
This recipe makes 3 qts.

those pickles sound awesome bushman. its on my list

on the subject of food preservation, i just want to add that dehydrating is another option. i use it for veggies like green peppers and onions. of course apples are always good dehydrated.

Squash Pickles
This pickle recipe tastes just like Bread and Butter cucumber pickles and they are usually crisper than cucumber pickles. If you prefer, you can chop all ingredients and make Squash Relish by using the same recipe.

6 yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
2 medium onions
2 medium sweet peppers (optional)
1/4 cup salt
2 1/4 cups sugar
2 1/4 cups vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds

Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.

Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.

Canning New white whole potatoes

Scrub the new little potatoes(If you don't have little potatoes, you can peel and quarter) and soak in lemon juice, drain and cook for 10 minutes. Drain and pack hot potatoes in quart jars with hot fresh water and 1 tsp salt. Leave 1 inch head space and seal jars. 10 pounds of pressure for 40 minutes.

I serve them with butter and parsley flakes.

Banana Pepper rings
Clean and destemmed banana pepper, sliced
6-9 cloves garlic (2-3 per quart)
3 3/4 pinches alum (1 1/4 per quart)
1 quart vinegar
2 quarts water
salt
1/4 cup sugar
Place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
Bring this mixture to boil.
Boil flats in water.
Pour boiling mixture over pepper rings in jar, put on flats and rings.
Let cool and check to make sure they seal.

I love canning.

Thank you Bushman I am going to try that.

Maryjane ,I do them like sour pickles ,just put them in boiling vinegar for a little bit 45 seconds to 1 minute then ,put in jar and cover with boiling vinegar and seal .They stay crisper that way.