How to Can Chow Chow

cassava

🥗Healthier: sweet potatoes

💰Cheaper: potatoes

Sweet potatoes are nutritious and lower in calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is fresher and more flavorful.

Wash and chop the vegetables: green tomatoes, onions, sweet banana peppers, and cabbage.

End up with 2 quarts of green tomatoes, 1 quart of onions, 0.5 quart of sweet banana peppers, and 8 quarts of cabbage.

Put all the vegetables into a bowl and add 0.5 cup of canning salt.

Let the vegetables wilt down for about 10 minutes after mixing.

Add enough water to cover the vegetables and let it stand at room temperature overnight or at least 8 hours, covered with plastic wrap.

The next day, drain off the water and rinse the vegetables twice to remove the salt.

In a big pot, mix together 5 cups of vinegar, 3 cups of sugar, 4 teaspoons of dry mustard, 1 teaspoon of powdered ginger, 2 teaspoons of turmeric, and 2 teaspoons of mustard seeds in a tea ball.

Bring the mixture to a boil and let it simmer for 10 minutes.

Add the rinsed vegetables to the pot and return to a simmer for another 10 minutes.

Take a hot jar and fill it with chow chow up to half an inch head space.

Remove air bubbles with a bamboo skewer and wipe the rim of the jar clean.

Add a hot lid and a hot ring, tightening it firmly.

Place the jar in the canner to stay warm until all jars are filled.

Drop the rack into the water bath canner, ensuring there's 1-2 inches of water covering the jars.

Put the lid on the pot and process the jars for 10 minutes once it comes back to a rolling boil.

After 10 minutes, turn off the heat, remove the lid, and let the pot sit for 5 minutes.

Remove the jars and place them on a towel to cool.

The next day, remove the rings, wash the jars, and label them with 'chow chow' and the date.

Cooking Techniques

Equipment Needed

Spice Level: