I've been looking for a tested recipe for canning chowchow without any luck so far. I like to make this chowchow to use on sandwiches, but even a small head of cabbage makes more than I can use. It would be nice if I could can part of what I make to keep for a month or two, but I'm not entirely sure how to do it safely.
by dryguy
3 Comments
The Ball Complete Chow Chow is loved by pretty much everyone that tries it. It’s not the one on the website.
If you can go through that many half pints, there are water bath instructions.
That link is paywalled so I couldn’t check if it matches the Ball Complete version.
https://preview.redd.it/aopbydl21xvc1.png?width=3024&format=png&auto=webp&s=7d52bf0625f567df214ffe5beae98f42612a19a1
This is the recipe I use from page 222 of the 2020 Ball Complete Book of Home Preserving.
You could use the ball complete recipe that u/jadecampcook posted below and omit the cucumber, green beans, and carrot. Then swap the red bell pepper for a green bell pepper and use the spices listed in your original recipe. You would still need to use the vinegar to water ratio that is listed in the ball book (do not adjust this or use less even though you are adding fewer veggies). You also will need to omit the corn starch (this is a safety issue, having your canned goods be too thick can cause inadequate processing).
As a note since it’s not visible in the picture, the sea level processing time is 10min in a water bath, increase the time as needed per your elevation.