Canning Season on the Farm

Chow Chow Relish

If you have a garden, by now you’ve reached the stage that it’s producing more than you and your family can eat. The next step is to can the extra to provide healthy nourishing food for you to eat all winter long when the fresh vegetables aren’t coming out of the garden.

There are many ways to save your excess, but canning will provide excellent healthy alternatives that are ready to use without the necessity to thaw out something for supper. I not only can vegetables, but I can meat, sauces, and soups. During the winter, there is nothing that will fill the tummy and warm the body like homemade soup or chili. By canning it while I have fresh vegetables, I have ready made meals that need nothing more than to be heated.

Here is one recipe for fresh veggies I hope you will like.

Belle’s Chow-Chow

Ingredients:

12 green tomatoes, cored and quartered
3 medium green bell peppers, seeded and chopped
3 medium red bell peppers, seeded and chopped
3 medium yellow bell peppers, seeded and chopped
3 medium onions, peeled and quartered
1 cup fresh jalapenos, stemmed and chopped
2 cups water
2 cups cider vinegar
2 tablespoons sugar
2 teaspoons salt
4 tablespoons mustard seeds
3 tablespoons celery seed
2 tablespoons pickling spice

Directions:

In a food processor fitted with a metal blade, pulse the tomatoes approximately 10 times to dice them. Pour the tomatoes into a large non-reactive saucepan.

Dice the peppers, onions and jalapenos in the processor by using the pulse setting about 10 times. Depending on the size of your processor, you may need to do each separately or in smaller amounts. Add the diced vegetables to the tomatoes. Stir in the vinegar, water, sugar, salt and spices.

Over high heat, bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes.

Remove from the heat and spoon into 1/2-pint preserving jars, filling the mixture to within 1/2-inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process the filled jars in a hot water bath for 15 minutes.

Use canning tongs to remove the jars and place them on a towel or cooling rack to cool. Test the seals. Tighten the rings. Store the jars in a cool dark place.

Let age 2 weeks before using.

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