Canning, Uncategorized

Chow Chow- Appalachian style

Chow Chow is a traditional fall harvest option for what’s left in the garden. Pending the success of your summer garden yields you might have a heavier pepper or onion Chow Chow to a more cucumber option. Its the beauty of this sweet tangy pickled relish enjoyed thru the winter as a vegetable staple for a side dish or condiment. I grew up with it offered with beans or cornbread. As an adult I find it on shelves of gourmet food stores at $15 a jar. A country ” poor mans” tradition cherished as gourmet? My hat is off to the wise! Enjoy and try if you want a East coast country girls classic! Or call me- I’ll share.

Non reactive bowl is needed for this recipe.

Thinly slice chop a mess of veggies.

I had a large cabbage

Yellow red green peppers

Sweet onions

Sweet corn of two ears cut

Green zucchini

Yellow squash

Hard tomatoes

Carrot

Cucumber

Chop thin slice how you want your relish to look. I like king slices but some like it really chopped Down.

Toss with 1/3rd cup pickling salt. Cover and rest room temp 6 hours or refrigerate overnite. 8-12 hours. It will reduce in size and salt will pull moisture.

Rinse rinse rinse rinse and drain all salt off.

Large non reactive pot

  • Bring to a boil
  • 2 1/2 cups cider vinegar
  • 1/2 cup brownsugar
  • 1 Tbs mustard seed
  • 1 tsp turmeric

Boil 2 min add drained rinsed vegetables. Bring to a full rolling boil for 15 solid minutes.

Place in hot clean jars and water bath seal. Pack veggie leaving space at top the cover with hot liquid. Seal with new lids and water bath 15 minutes follow safe canning instructions.

. Enjoy. This is good kitchen work with some bluegrass tunes and sweet tea!

Canning, kitchen Tips, Traditions

Tomato time-lets get canning! Salsa! 

Ive recently descoved the love of canning my own salsa. Every late summer Ill can my stewed italian tomatoes and tomato sauce- but salsa comes out so nice. I do not make it spicy hot. Heat can be added at serving time for me.

  • 5-7 pounds ripe tomatoes ( blanched ice bath peeled and chopped)
  • 3 cups chopped onion
  • 2 large ¬†green peppers chopped
  • 2 large red peppers chopped
  • 4 cloves garlic diced
  • 1 heaping cup chopped cilantro
  • 2tsp cummin
  • 2 tap dried Oregano
  • 2 tsp cayenne powder
  • 2 tsp garlic powder
  • 1 tsp salt and pepper ( to taste)
  • 1 cup applecider vinegar
  • 2 lg cans green fire roasted chilies ( or fresh)

Cook all ingrediants on high to a full boil- cook for 20 minutes. Taste to see if you want a bit of sugar or more salt to taste.

Place in prepared jars for canning. This batch made 10- 16 oz jars.