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Amish Deluxe Chow Chow

Vegetables, chunked:
2 quarts plus 1 pint cauliflower
3 pints carrots
2 quarts plus 1 pint celery
3 1/2 pints green and red peppers
2 1/2 pints baby lima beans
2 pints sour pickles
1 heaping quart onions
salt to taste (optional)
4 cups vinegar
2 cups cooking liquid from cooked celery
5 1/2 pounds sugar
3/4 cup prepared mustard
3 tablespoons mustard seed
2 teaspoons turmeric
1 teaspoon celery seed


Dice each vegetable in 1/2 to 1 inch chunks. Cook each vegetable separately in a pot of boiling water (except for the pickles) just until softened. Season each with salt. Drain and gently mix all vegetables together.

Combine all syrup ingredients in a large pot. Add the mixed vegetables and heat to the boiling point. Pack hot chow chow into hot pint jars, leaving 1/4 inch headspace.

Process pints for 15 minutes at 0 to 1,000 feet altitude; 20 minutes at 1,001 to 6,000 feet altitude; 25 minutes above 6,000 feet.

Makes about 14 pints


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