Food recipes
Ella's Chow-Chow
Ella's Chow-Chow Ingredients: cabbage, raw tomatoes, red, ripe, raw, year round average carrots, raw peppers, sweet, green, raw pears, raw onions, raw peppers, jalapeno, raw spices, pepper, red or cayenne vinegar, dis...
Ella's Chow-Chow
Ingredients:
cabbage, raw
tomatoes, red, ripe, raw, year round average
carrots, raw
peppers, sweet, green, raw
pears, raw
onions, raw
peppers, jalapeno, raw
spices, pepper, red or cayenne
vinegar, distilled
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
celery, raw
spices, turmeric, ground
mustard, prepared, yellow
Directions:
If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables.
(However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
In large pot, stir dry ingredients together, then add liquid ingredients.
Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
Add chopped vegetables and bring to a boil.
Cook 5 minutes on simmer until vegetables are hot.
Pack into hot, sterilized jars and seal with hot sterilized lids.
Invert and let rest for 2 minutes.
Turn right-side-up and let cool.
When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.
Ingredients:
cabbage, raw
tomatoes, red, ripe, raw, year round average
carrots, raw
peppers, sweet, green, raw
pears, raw
onions, raw
peppers, jalapeno, raw
spices, pepper, red or cayenne
vinegar, distilled
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
celery, raw
spices, turmeric, ground
mustard, prepared, yellow
Directions:
If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables.
(However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
In large pot, stir dry ingredients together, then add liquid ingredients.
Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
Add chopped vegetables and bring to a boil.
Cook 5 minutes on simmer until vegetables are hot.
Pack into hot, sterilized jars and seal with hot sterilized lids.
Invert and let rest for 2 minutes.
Turn right-side-up and let cool.
When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.