Step 1

Prep the veggies the night before...

Step 2

I use my food processor and just pulse small batches. Veggies should be left in course pieces.... Because if not they will become mushy when processing.

Step 3

Put mixture in air tight storage container. Cover with water and sprinkle with 1/4 cup salt and place in fridge over night...

Step 4

The next day the veggies will be wilty.. Wet cheese cloth and lay inside colander... I pour veggie mixture into colander and thoroughly rinse OFF ALL THE SALT!!!...gather ends of cheese cloth and squeeze...after squeezing out as much liquid as possible... leave sit in colander for about 30 minutes to an hour to drain...

Step 5

Veggie mixture should have as much liquid as possible removed...

Step 6

Pour vinegar in a stock pot. add sugar, spice bundle, tumeric. LAY HOT PEPPERS ON TOP.... (The peppers can be minced and added for a hotter mix). Allow to Cook for approx 30 minutes on simmer... So that all the spices blend..

Step 7

Add veggies and Stir occassionally or until cabbage and tomatoes are tender.

Step 8

Fill a cannery stock pot about 2/3 full.... let the water get hot..

Step 9

Remove spice bag and hot peppers from cabbage mixture.

Step 10

Put jars in hot water to sterilize... about 10 mins... Remove jars and drain...

Step 11

Spoon chow chow into sterile jars.... leaving approximately 1/2" of room in the top of the jar; seal with flat lid and put on ring lid.. do not over tighten.

Step 12

Put filled jars in hot water bath.... leave them there for 10 minutes.... slight boil... Use canning instruction for waterbath canning

Step 13

I have a pair of jar tongs that I got at Walmart....

Step 14

Take them and let cool on a clean towel.on the counter. at this point tighten the outer ring of the jar.