Ella's Chow-chow

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 2 quarts chopped cabbage (or cabbage & cauliflower)
• 1 quart chopped green tomato
• 1 pint grated carrot (i prefer california grown)
• 1 pint chopped green peppers or 1 pint red pepper
• 1 quart chopped peeled firm pear (do not ripen)
• 1 quart chopped onion
• 1/2 cup canned sliced jalapeno pepper (optional)
• 1 teaspoon crushed red pepper flakes (optional)
• 1 quart distilled vinegar (5% acidity)
• 1/2 cup flour (for thickening the sauce) (optional)
• 1 tablespoon salt
• 2 cups granulated sugar
• 1 1/2 tablespoons celery seeds
• 1 tablespoon ground turmeric
• 1 1/2 tablespoons dry ground mustard

Recipe

• 1 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).
• 2 in large pot, stir dry ingredients together, then add liquid ingredients.
• 3 bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
• 4 add chopped vegetables and bring to a boil.
• 5 cook 5 minutes on simmer until vegetables are hot.
• 6 pack into hot, sterilized jars and seal with hot sterilized lids.
• 7 invert and let rest for 2 minutes.
• 8 turn right-side-up and let cool.
• 9 when jars are cooled, the lids should be slightly concave which signifies a good canning seal.
• 10 note: my mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.