Ingredients
4 large carrots
2 large heads of cabbage
9 red peppers
9 green peppers
8 medium onions
1/2 cup salt
6 cups sugar
6 cups vinegar
2 tbsp mustard seed
2 tbsp celery seed
pinch of cayenne (red pepper) according to taste
Directions
Grind in food processor the carrots, cabbage, peppers and onions. Pour the 1/82 cup of salt on the mixture and let stand for two hours. Drain and rinse off all salt.
In a separate pan combine the sugar vinegar, mustard seed, celery seed and cayenne and bring to a boil until the sugar is completely dissolved. Add the vegetables to the vinegar mixture; simmering for 10 minutes. Fill the canning jar 1/2 inch from the top and put on the cap. Process in a boiling water bath for 10 minutes. It is to be noted that a boiling water bath is the better way to process your home canning product for food safety. Although some ole' timer will boil and sterilize their jars and lids; then pours the chow chow into the hot jars and will seal them without processing through a boiling water bath.
4 large carrots
2 large heads of cabbage
9 red peppers
9 green peppers
8 medium onions
1/2 cup salt
6 cups sugar
6 cups vinegar
2 tbsp mustard seed
2 tbsp celery seed
pinch of cayenne (red pepper) according to taste
Directions
Grind in food processor the carrots, cabbage, peppers and onions. Pour the 1/82 cup of salt on the mixture and let stand for two hours. Drain and rinse off all salt.
In a separate pan combine the sugar vinegar, mustard seed, celery seed and cayenne and bring to a boil until the sugar is completely dissolved. Add the vegetables to the vinegar mixture; simmering for 10 minutes. Fill the canning jar 1/2 inch from the top and put on the cap. Process in a boiling water bath for 10 minutes. It is to be noted that a boiling water bath is the better way to process your home canning product for food safety. Although some ole' timer will boil and sterilize their jars and lids; then pours the chow chow into the hot jars and will seal them without processing through a boiling water bath.
