Green Tomato Chow Chow Recipe

1- Cut up your vegetables in thin round disks.

2- In a large boiler layer your vegetables and after each layer sprinkle with sea salt, let stand overnight, then drain all liquid off in the morning.

3- Then add to the vegetable's one cup of vinegar and balance of water to cover; boil until tender maybe 15 minutes, drain.

4- Then put your pickling spice in a cheese cloth or tea strainer, place in the boiler.

5- Then add the remainder of your ingredients, sugar, vinegar, turmeric and mustard.

6- Start boiling for another 30 minutes until it's blended, do not over boil this will break down your vegetables. "Remove Spice"

7- Sterilize six or seven mason jars and lids, while hot start scooping your Chow, Chow in the bottles clean rims and seal tight.

8- Let go to room temperature all day or over night, then check seals, Remove the rims if the lids are sealed put the rims back on and store in a cool place if not store in your fridge until gone.

Alway label and date your bottles.

INGREDIENTS IN PICKLING SPICES:

Mustard seed, whole allspice, cloves, black pepper corns, bay leafs crushed.

Sterilizing and Canning Procedures

Method:

Sterilization:

1. Start by getting a large boiler and filling in about quarter full of water.

2. Then starting the water to a boil and placing your Mason jars inside then cover.

3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.

Canning Procedures:

1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.

2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.

3. Clean around the top of your bottles removing any food of rims.

4. Then place caps and lids on your jars and tighten.

5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.