preserving the harvest


In an earlier post I mentioned that I was making a chow chow. This turned out to be a truly amazing relish so thought I would share the recipe with you. It’s wonderful for all those end of garden leftovers you really don’t know what to do with.



Sweet peppers (bells, sweet banana, your choice) 4-5 cups minced
Green tomatoes, 4 cups minced
Onions, 4 cups minced
Cabbage, medium head, minced
1/2 cup salt, not table salt (kosher, sea salt, or canning/pickling salt)
6 cups sugar
2 cups apple cider vinegar
2 cups water
2 tablespoons mustard seed
1 tablespoon celery seed
1 1/2 – 2 teaspoons turmeric 

Using a food processor, finely mince the first four ingredients and place in a large stockpot. Add the salt and mix well. Cover and let sit overnight. In the morning, drain the vegetables and rinse well.


Place the veggies along with the remaining ingredients back into your stockpot. Mix well, bring to a boil, reduce heat and simmer for 5 minutes. Ladle the chow chow into hot jars, wipe the rims and place a 2 piece lid on top. Process for 20 minutes in a water bath canner. 
This yielded 7 1/2 pints. 

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