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Saturday, September 29, 2012

Chow Chow

Chow Chow recipe

This recipe comes out of Kerr Home Canning and Freezing Book last copywright listed is 1982 and first 1958. I LOVE old cook books - the older the better; back when they used REAL ingredients not a box of this and a mix of that.


1 peck (12 1/2 pounds) green tomatoes
8 large onions
10 green bell peppers
3 Tablespoons salt

6 hot peppers (chopped)
1 quart vinegar
(Just an FYI HERE - the spices go in a cheese cloth bag)
1 Tablespoon cinnamon
1 Tablespoon allspice
1/4 teaspoon cloves
3 Tablespoons dry mustard
Few Bay Leaves
1 3/4 cup sugar

1/2 cup grated horseradish (optional)

CHOP Tomatoes, onions and bell peppers together and cover with salt: let stand overnight. ( I grind the vegetables using my food grinder that fits on the front of my Kitchen Aide mixer and I put it in the refrigerator overnight.)
  Drain, add the hot peppers (again I put them through the grinder) , vinegar, spices ( tied in cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized jars to within 1/2-inch of top. Put on cap, screw band firmly tight. Process in Boiling water bath 5 minutes. (I did mine in a pressure caner for 5 minutes under 10 pounds pressure)

I'd definitely wear gloves when handling the hot peppers. This smells wonderful as it is processing!

I did remove ALL seeds from ALL peppers too.

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