Ella's Chow-Chow

My mother-in-law's recipe for her Southern Chow-Chow. It's delicious on cooked collard greens, lima beans or black-eye peas. You'll find lots of other uses for this tasty condiment. I make a double or triple batch to enjoy throughout the year and give as gifts. These will keep in pantry for 1-2 years.

• Ready In: 2 hrs
• Yields: 6-8 pints

Ingredients

• Any combination of the following to make 6 quarts of chopped vegetables

• 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)

• SYRUP

• 1  quart distilled white 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

Directions

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.