But for now, let’s make some Chow Chow. so glad i found your info, its so precise. Some people make their chow chow sweet, but I keep mine on the piquant and savory side. I constantly stirred the pot until the vegetables heated up enough to start boiling. Came across this recipe, and decided to try it out. In a large saucepan, combine When my patio grew into a jungle I made a nice elevated platform just outside my sunroom windows next to the patio and transferred many of the plants. I pretty much followed your ingredient list, would’ve made it a little zippy-er (to our taste) but my husband intends to give a few jars away (sigh) I do the work – he gets the thanks! All rights reserved. Hi Madeleine, Thank you for the question. This recipe calls for the jars to leave a 1/4 inch amount of head space. I made mine spicy with homegrown jalapenos and used 2 cups of sugar instead of 3. As a beginner canner I don’t know how to replace ingredients…is there anyway you can tell me how to modify the recipe to remove the tomatoes from it without it ruining the whole thing. Be Blessed!!! Be Blessed!!! I do appreciate it and I hope you’ll visit with us often. I’ve never tried it with them. I appreciate your visits. I’m really glad you tried the Chow Chow and that it turned out well for you. You do not want to accidentally rub your eyes after you’ve been cutting up Cayenne Peppers. Your recipe is really similar and I cannot wait to make it! Thank you for trying the recipe. I came here to read your chow chow recipe, which I will try very soon. 3 of the jars have already sealed! If it gives in and isn’t down, you’ll hear it make a popping sound. Cook until cabbage starts to soften. And as another reviewer mentioned, I figured that the spices would just go through the cloth since they are ground. Most all types of vegetables need to be canned using a Pressure Canner. They’re just too good. I do hope you’ll stop by again… real soon. Oh…and MMmmmmmm! I made 10 pints and will be passing some of those on. You might find something used in theirs that I did not use in mine. My father shared his canned chow chow with my husband and I over 30 years ago and we remembered it being really delicious. Seems like the website would be full time. I appreciate your visits and hope you’ll stop by often. Be Blessed!!! I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! I find this recipe hard to follow, for instance it says 4 cups of chopped onions or 2 medium onions. Basic cabbage stir-fry recipe. … The ingredients are easily tweaked to someone’s taste. -Steve. Set those aside. 1 green bell pepper, seeded and cut into 1/2-inch strips Its a traditional Southern relish, made when the garden is overflowing with veggies! I just wanted to say thank you for this recipe! Maybe your high praise will encourage someone else to give it a try. You don’t want any food particles or liquid to be on the top of the jar. Remove the inner core and seeds. It’s totally free, and super easy to sign up. Great job on your canning adventure and I do hope you’ll keep it up. Thank you for trying the recipe. -Steve. Follow our complete, step-by-step, photo illustrated recipe for making this old Southern favorite. Hello Steve. I’m thankful that I finally picked it up in my old age. I used jalapenos instead of red peppers. It will get mighty close, but so far I’ve not had one to boil over. Please don’t give the hubby too hard of a time for doing this. -Steve. They are green on the inside and black on the outside. Thank you! Smile. That batch was way too hot. I tried a second batch with ingredients given to me by my aunt. I have never made chow chow, but knew what I wanted it to look like. Right? I will send you another email after our 24 hours is up. Hi Lucy Anne, Greetings to Ontario all the way from North Carolina. That way, you can make a recipe your own. -Steve. oyster sauce, cornstarch, garlic cloves, green onions, soy sauce and 8 more . I go ahead and crank the heat up to about HIGH, but I know I intend to stay with it during the whole time. I plan to make the citrus marmalade when we get decent oranges and not the tasteless ones in our grocery store now. I make a pickle from an old recipe my mom had, and it takes about six months for them to taste like hers did. I heat that up so that it’s almost at the boiling point, and I can use this to add to my canning pot as needed. -Steve. It’s a good condiment, and it makes a good side dish with a bowl of Black Eye Peas and cornbread. I appreciate your visit today and I do hope you’ll stop by again… real soon. 21 homemade recipes for chow chow from the biggest global cooking community! Store your Chow Chow Relish in a dry, cool area and it will last you for well over a year. Thank you for your kind comments and compliments. Can’t promise since your recipe is somewhat different from mine, but I always think it just gets better with time. I’m glad you’re keeping the tradition alive and wish you much success with it in the future. This is where that extra pot of water on the back burner comes in handy. We just tried chow chow for the first time while visiting gatlinburg so went and got everything to make this recipe. Just canned this recipe and got 5 pints off it. Keep up the great work. -Steve. Thanks so much for your clear instructions. I’ll be done canning by Tuesday. Hi Carol, Thank you for trying the Chow Chow recipe. -Andy, Montgomery AL, Hi Andy, Thank you for your very kind compliments on our recipes. Printer-friendly version. Smile. Thank you for your visit. I think that’s awesome and hope you keep up the great work. I appreciate your visits and your support and do hope you’ll visit with us often. Poppy would put it on green beans,or red beans pinto beans.pork or beef, yum with corn bread made in an Iron skillet . Did you end up staying at the radio station after they called back. I have to tell you, WOWZER! The jar lids have a “dimple” in the center of each lid. Pending the success of your summer garden yields you might have a heavier pepper or onion Chow Chow to a more cucumber option. I hope you’ll try the Chow Chow Relish, it’s a big favorite here in the South. I haven’t had chow chow in years. The small pot on the back left burner is where I put my lids and bands. Thank you for taking the time to share! The garden is still yielding peppers, green tomatoes and other vegetables, so I started searching for recipe ideas and found this magnificent step by step chow chow recipe. I hope you’ll continue to stop by often. Fell in love with it. Just stir it every minute or two and let the sugar dissolve. I remembered the recipe but went on line to double check. Thank you for your very kind comments and compliments on our Chow Chow Relish recipe. I may have found a new hobby. Be Blessed!!! This recipe is so delicious. I will go ahead and place this on my stove top and begin warming the water up. I’ve always just used water to dampen a cloth, but could see using the vinegar instead. See recipes for Chayote/ chow chow fry too. Good appetite! Keep up the great work. I appreciate your visit and hope you’ll stop by again… real soon. I do hope you get a chance to make some and to make the Bread and Butter Pickles. Today I am using the black beauties that didn’t ripen. I think I found a new hobby. This was a good refresher for me. Thank you. Thank you for trying the recipe and for sharing your results. I shared some with my mother in law and before I left her house she was picking her green tomatoes for me to do the same with hers. Still, you’ll never know until you try I guess. Let me know how it turns out for you. This is my third time using the recipe. Pack hot relish into hot jars, leaving 1/4inch headspace. I usually remove two jars from my canning pot at a time. Be sure to stop by again… real soon. Hi Johanna, Thank you for the very kind comments and compliments on our recipes. -Steve, I’m fairly new to the US and I had never heard of Chow Chow before. Hi Mary, I don’t know how ripe tomatoes might affect the recipe. We’ll show you how to make the relish, then water bath can it to preserve it. Now to go buy the pots and whatever to make this stuff. I found your site after I’d made a big batch, but it was very, very much like yours. Thank you for your visit and I do hope you’ll visit with us often. Some folks use cucumbers, some use cauliflower, some use pretty much just cabbage. I’m going to look forward to hearing from you before long that you took the big step and have started on your home canning adventures. I used Fresno peppers instead of cayenne. Give it a Rinse. Question: One of my jars didn’t pop so I’m waiting to see if it sealed. Chow Chow. Stir in sugar, vinegar, 1/4 cup water, mustard seeds, celery seeds, turmeric, and, if desired, dried crushed red pepper. -Steve. I have never canned before. I hope this helps. Sign Up For Our Free Newsletter:  While you’re here, be sure to sign up for our totally FREE NEWSLETTER. Dice the onions, then set them aside. Thank you again for your thoroughness! Let me know how the relish turns out for you if you try our recipe. We grew 17 varieties of tomatoes, it was heaven! Toss to evenly coat with the salt. Smile. We all had to start at the beginning. Check it carefully to be sure the entire top and the threaded part of the jar are clean and clear of any food or liquid. I am not a canning kind of girl. Keep up the great work. Thank you in advance for sharing. -Steve. As an adult my palate matured and I developed a taste for spicier foods. The jars will need to stay here, undisturbed, for at least 24 hours. I do not have access to green tomatoes so I used 2 romas and about 4 tomatillos. Thank you for this recipe! Thankfully, as of today, I’ve still never had a jar that didn’t seal. And, I’ve got my skewer to remove air bubbles, my magnetic wand to lift the lids and bands, and my head space measuring tool all at the ready. I have a friend who likes it on catfish or salmon. thanks for your recipes (smile). Hi Terry, We’re just 354ft above sea level here. Following them kept everything so easy and well organized! Processing time will vary from one recipe to another, depending on what you’re attempting to preserve. Makes about 20 pints. People in the desert southwest don’t have a clue what you would ever want green tomatoes for lol. Always consult a source such as Ball’s Blue Book of Preserving, or your states Extension Office for proper times for the recipe you’re making and for the altitude adjustments needed for your area. I want you to know what an amazing job you do with this website. I will mention that with this particular recipe, the cooked onions can be hard to see on the outside of the jar. It brings a smile to my face every time I think about my success and to hear a pop after I take the jars out of the water is so rewarding! It turned out GREAT! I appreciate you taking the time to write, and I’m thankful that you shared news about our recipe with your family. Thank you for the clear, thorough, and well-illustrated article! Be Blessed!!! Getting ready to try this recipe today. I like to begin the cutting up part by dicing my bell peppers first. You really will need to wash your hands after you slice this pepper. He likes it really spicy, so I added jalapenos to mine too. You’re absolutely right, their skills are disappearing almost daily and weekly…what a tragedy! Because I have been so successful with your canning recipe, I feel that I am able to can anything! Need to add more hot peppers,too, but this was a great start! Which part of the recipe did you follow? It came out wonderful! Blessings to you also! -Steve. Regardless of which ones you choose, the ingredients are all pickled in a canning jar and served cold as a condiment. This can be a large glass container, or perhaps stainless steel. Thank you so much for your very informative and helpful post on making Chow Chow at home to put up. it worked, i think…i’m gonna wait 2wks to taste it, but everything went well, sealed etc…My mom always made Chow Chow when we were able to have a garden but she never wrote it down, and unfortunately she’s passed on now so I’m navigating my way thru the internet. I have learned so much from her and canning. -Steve, Hello again Steve. This recipe is worth all of the dicing and chopping. So how did you do it? Or does your vinegar mellow once I can it ? Thank you ! Haven’t heard the name ‘Chow-Chow’ in ages, or at least since we moved from Arkansas to California in the early 1960s. I’m sorry I couldn’t be of more help. 2 1/4 cups sugar Here’s a closer look at the handle of the rack as it’s hooked over the top of the pot. I’m happy that it turned out well for you and really glad we could bring back some good memories for you. -Steve, I made the chow-chow and we really really like it. You’ve got this. I hope it brings back lots of great memories of your mom once you taste it. Not sure what the science is behind it, but it works. I am printing it an mailing it to me friend who does not have a computer. It’s my pleasure to share the recipes and I hope you’ll keep trying them. Be Blessed!!! We are not much for the spicy thing, and it did have pepper flakes in it. I have a question..since the veggies are cooked, what’s the point of the filled jars going back into the hot water bath..I don’t own a canning pot. Hi Cheryl, Chow-Chow does not have to be processed in a pressure canner, all you need to do is use the water bath method. 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