Chow-Chow Relish

Chow-chow relish

Chow-chow relish.

  • 1 chopped cabbage
  • 2 cups sliced cucumbers
  • 2 quarts vinegar
  • 1 gallon water
  • 2 cups salt
  • sliced onions, 2 cups
  • chopped green tomatoes, 2 cup
  • chopped sweet peppers, 2 cups
  • 3 cups sugar
  • 1 tsp cayenne pepper
  • 2 Tbsp celery seed
  • 2 Tbsp mustard seed
  • 1 Tbsp of turmeric
  1. Place cabbage, cucumbers, tomatoes and onions in brine (1 gal of water & 2 cups salt) overnight. Drain.
  2. Mix all vegetables with remaining ingredients and boil for 10 minutes.
  3. Pack hot into hot pint jars, leaving 1/2 inch headspace. Remove air bubbles, wipe jar rims. Place lids and screw bands. Process 10 minutes in a Boiling Water Bath.
Packing Method Jar Size Process Time in Minutes at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Hot 1/2 Pints or Pints 10 15 20

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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Home Production of Vodkas, Infusions, and Liqueurs
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