Ella's Chow-Chow

• Any combination of the following to make 6 quarts of chopped vegetables
• quarts chopped cabbage (or cabbage & cauliflower)2 quart
• quart chopped green tomato1 quart
• pint grated carrot (I prefer California grown)1 pint
• pint chopped green peppers or 1 pint red pepper1 pint
• quart chopped peeled firm pear (do not ripen)1 quart
• quart chopped onion1 quart
• cup canned sliced jalapeno pepper (optional)↗1⁄2 cup
• teaspoon crushed red pepper flakes (optional)↗1 teaspoon
• SYRUP
• quart distilled white vinegar (5% acidity)↗1 quart
• cup flour (for thickening the sauce) (optional)1⁄2 cup
• tablespoon salt↗1 tablespoon
• cups granulated sugar↗2 cups
• tablespoons celery seeds1 1⁄2 tablespoons
• tablespoon ground turmeric↗1
• tablespoons dry ground mustard↗1 1⁄2

Step-by-step instructions

1. 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. 2

   In large pot, stir dry ingredients together, then add liquid ingredients.

3. 3

   Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.

4. 4

   Add chopped vegetables and bring to a boil.

5. 5

   Cook 5 minutes on simmer until vegetables are hot.

6. 6

   Pack into hot, sterilized jars and seal with hot sterilized lids.

7. 7

   Invert and let rest for 2 minutes.

8. 8

   Turn right-side-up and let cool.

9. 9

   When jars are cooled, the lids should be slightly concave which signifies a good canning seal.

10. 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.