Chow-Chow

This is my sweet grandmother's recipe. To my family, it is the only recipe. Grinding the vegetables can be tedious but the smiles on my family's faces when I make it, make it worth every second.

• Ready In: 2 hrs
• Serves: 28
• Yields: 28 pints

Ingredients

• 1  gallon  green to pink tomatoes (about 10 lbs)
• 1  gallon cabbage (about 7 lbs)
• 1  gallon onion (about 10 lbs)
• 1  quart green bell pepper (about 3 lbs)
• 4  red bell peppers
• 3  quarts vinegar
• 3  lbs sugar (about 3 3/4 cups)
• 1  tablespoon turmeric
• 1  tablespoon ground allspice
• 1  tablespoon ground cinnamon
• 1  tablespoon celery seed
•  jalapeno pepper, can be added

Directions

1. Grind or chop fine all vegetables and salt down with scant cup of salt for 2 hours or overnight. Drain well.
2. Put into large pot and add vinegar, sugar and spices.
3. Boil 20 minutes and put into clean canning jars; place lids and rings on and process in a water bath for 8-10 minutes.