Chow Chow like grandma made!

Chow Chow

The rain started here in Washington a few days ago. It has killed my tomato plants leaving me with a lot of green tomatoes. I decided to make an old time family recipe Chow Chow (green tomato relish). I remember early fall at grandmas house was filled with the smell of this relish cooking. I always associate the smell with my grandma. Grandma served it with everything but it was always best with a big bowl of pinto beans. You should really give this a try, it is so good.

Chow Chow- like grandma made

Ingredients

• 3 large onions (4 cups)
• 1 medium head of cabbage (4 cups)
• 10 green tomatoes (4 cups)
• 4 green bell peppers
• 2 sweet red bell peppers
• ½ cup salt
• 6 cups granulated sugar
• 2 T ground mustard
• 1 T celery seed
• 1 ½ tsp. turmeric
• 1 tsp. ground ginger
• 1 tsp. allspice
• 4 cups white vinegar
• 2 cups water

Instructions

1. Chop vegetables finely. Place chopped vegetables in porcelain glass container, non-reactive container; sprinkle with the salt; cover with a plate and weight the plate down with large cans, let stand a couple of hours or overnight.
2. Place vegetables in large colander and rinse very well under cold running water. (divide into smaller batches if necessary)
3. Drain thoroughly and place in large stockpot. Combine remaining ingredients and pour over chopped vegetables. Heat to boiling and then boil 4 minutes. Ladle into clean pint jars which have been sterilized in boiling water. Seal with sterilized lids according to manufacturers instructions. Process in boiling water bath for 10 minutes.
4. Makes approx. 8 pints

Pickled Beets

My friend Kathy grows a big organic garden every year and always brings me some of her vegetables. I also by fresh eggs from her and a organic turkey for thanksgiving. This year Kathy brought be a large bunch of fresh beets. I like pickled beets and decided to try my hand at making some. It was quite a learning experience. The smell of them cooking with the spices was amazing the entire house smelled good for hours after.

If you would like to try I promise you will not be disappointed. I got 5 pint jars.

Pickled Beets (water bath canner  30 minutes)
about 15 medium size beets
4 cups white vinegar( at least 5% acidity)
2 cups water
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves

Wash the beets, in a large pot boil the beets until just fork tender, about 20 min. Drain and place in ice water to stop cooking, when cooled peel the beets and slice or chunk them up whichever you prefer.

Wash and sanitize jars and lids, this can be done by placing jars and lids in boiling water, keeping them there until ready to use.

In a large nonreactive pot mix the vinegar, water, sugar, and spices add the beets, bring the mixture to a boil and cook for 5 min.

Pack the beets into hot jars and fill with the cooking liquid, leave a 1 inch head space. place on lids, tighten the rings and place in water-bath canner. Process for 30 minutes.

Gave one to my son before I got a picture.