Preserving Family Traditions: A Heartwarming Journey into Homemade Chow-Chow
There's something truly special about gathering with loved ones to create homemade preserves.
In this heartwarming tale, we'll dive into the experience of making homemade chow-chow—a beloved relish made with a medley of vegetables. Join us as we follow the journey of a novice canner, as she embarks on a nostalgic canning adventure with her mother-in-law and creates a whopping 26 jars of chow-chow. Discover the joy of preserving family traditions and the excitement that comes with rediscovering the art of canning.
Recipe: Homemade Chow-Chow
Ingredients:
- - 6 cups green tomatoes, diced
- - 2 cups onions, diced
- - 2 cups bell peppers, diced
- - 2 cups cabbage, shredded
- - 2 cups carrots, diced
- - 2 cups cucumbers, diced
- - 2 cups cauliflower florets
- - 1 ½ cups white vinegar
- - 1 ½ cups apple cider vinegar
- - 2 cups granulated sugar
- - 2 tablespoons mustard seeds
- - 1 tablespoon celery seeds
- - 1 tablespoon turmeric
- - 1 tablespoon kosher salt
- - 1 teaspoon red pepper flakes (optional)
Instructions:
1. Prepare the vegetables:
- - Wash and dice the green tomatoes, onions, bell peppers, carrots, cucumbers, and cauliflower florets. Shred the cabbage. Ensure the vegetables are cut into uniform sizes for even cooking.
2. Cook the chow-chow:
- - In a large pot, combine the diced vegetables, white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, kosher salt, and red pepper flakes (if using). Stir well to combine.
3. Simmer the mixture:
- - Place the pot over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for approximately 45 minutes to 1 hour, or until the vegetables are tender and the flavors have melded together.
4. Sterilize the jars:
- - While the chow-chow is simmering, prepare your canning jars by washing them in hot, soapy water. Rinse well and place them in a large pot filled with water. Bring the water to a boil and let the jars simmer for about 10 minutes. Remove them from the water using tongs and let them air dry on a clean towel.
5. Fill the jars:
- - Once the chow-chow is ready, carefully ladle it into the sterilized jars, leaving about 1/2 inch of headspace. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
6. Apply the lids and bands:
- - With the help of your mother-in-law and daughter, place the lids on the filled jars and screw the bands on tightly.
7. Process the jars:
- - If desired, you can process the jars in a boiling water bath canner for added shelf stability. Ensure that the jars are fully submerged in water and follow the recommended processing time for relishes or similar products. Adjust the processing time according to your altitude.
8. Cool and store:
- - After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex and feels firm, the jar is sealed. Label the jars with the date and store them in a cool, dark place. Properly sealed and processed jars can be stored for several months.
The experience of making homemade chow-chow is not just about preserving a relish; it's about creating cherished memories with family. This delightful tale of a novice canner and her mother-in-law showcases the joy and fulfillment that comes with reviving the art of canning. Whether it's the nostalgia of family recipes or the excitement of trying something new, the process of preserving traditions through canning brings a sense of connection and accomplishment. So gather your loved ones, chop up some vegetables, and embark on your own canning adventure. The rewards will be both delicious and heartwarming.
Comments