Grandma's chow chow recipe
Grandma's chow chow recipe

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, grandma's chow chow recipe. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Grandma's chow chow recipe is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Grandma's chow chow recipe is something which I have loved my whole life. They are fine and they look wonderful.

Great recipe for Grandma's chow chow recipe. FOODIEWINO gave me a small batch recipe that was good. then my great aunt shared this recipe from my great grandmother. i used to go to my great grandma's and she would have chow chow. or green tomato relish. it is good on hot dogs and. When the Chow-Chow is finished, I use my paternal grandmother's glass canning funnel to fill the jars.

To begin with this recipe, we must prepare a few ingredients. You can cook grandma's chow chow recipe using 11 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Grandma's chow chow recipe:
  1. Get 1 **** FOODIEWINO gave me a recipe and then my great aunt gave me my great grandmother
  2. Prepare 4 large green tomatoes… diced in big chunks
  3. Prepare 1 large onions, course cut
  4. Take 1 medium head cabbage
  5. Take 1/4 cup salt
  6. Prepare 1/2 tsp tumeric (THIS IS FROM FOODIE)
  7. Get 2 tbsp pickling spices…. in a square of cheese cloth tied off
  8. Get 2 small hot peppers… can use less or more
  9. Get 3 cup sugar
  10. Get 2 1/2 cup apple cider vinegar
  11. Get 3 bell peppers in rainbow colors

Grandmothers Chow Chow, a very special family recipe. Always fresh from garden to table! Grandmothers Chow Chow, a very special family recipe. Always fresh from garden to table!

Instructions to make Grandma's chow chow recipe:
  1. Prep the veggies the night before…
  2. I use my food processor and just pulse small batches. Veggies should be left in course pieces…. Because if not they will become mushy when processing.
  3. Put mixture in air tight storage container. Cover with water and sprinkle with 1/4 cup salt and place in fridge over night…
  4. The next day the veggies will be wilty.. Wet cheese cloth and lay inside colander… I pour veggie mixture into colander and thoroughly rinse OFF ALL THE SALT!!!…gather ends of cheese cloth and squeeze…after squeezing out as much liquid as possible… leave sit in colander for about 30 minutes to an hour to drain…
  5. Veggie mixture should have as much liquid as possible removed…
  6. Pour vinegar in a stock pot. add sugar, spice bundle, tumeric. LAY HOT PEPPERS ON TOP…. (The peppers can be minced and added for a hotter mix). Allow to Cook for approx 30 minutes on simmer… So that all the spices blend..
  7. Add veggies and Stir occassionally or until cabbage and tomatoes are tender.
  8. Fill a cannery stock pot about 2/3 full…. let the water get hot..
  9. Remove spice bag and hot peppers from cabbage mixture.
  10. Put jars in hot water to sterilize… about 10 mins… Remove jars and drain…
  11. Spoon chow chow into sterile jars…. leaving approximately 1/2" of room in the top of the jar; seal with flat lid and put on ring lid.. do not over tighten.
  12. Put filled jars in hot water bath…. leave them there for 10 minutes…. slight boil… Use canning instruction for waterbath canning
  13. I have a pair of jar tongs that I got at Walmart….
  14. Take them and let cool on a clean towel.on the counter. at this point tighten the outer ring of the jar.

One grandma made Chow Chow the other made Chili Sauce. Either way, it was great food and every time I make their recipes or eat the food, I. You asked me to look for Granny's chow-chow recipe, and here it is. I know she always made sure to use a big enameled pot or possibly a stainless steel one. She said which aluminum would make the pickle discolor and turn dark.

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