Ella'S Chow-Chow

• Any combination of the following to make 6 quarts of chopped vegetables
• 2 quarts chopped cabbage (or cabbage & cauliflower)
• 1 quart chopped green tomato
• 1 pint grated carrot (I prefer California grown)
• 1 pint chopped green peppers or 1 pint red pepper
• 1 quart chopped peeled firm pear (do not ripen)
• 1 quart chopped onion
• 1/2 cup canned sliced jalapeno pepper (optional)
• 1 teaspoon crushed red pepper flakes (optional)
• SYRUP
• 1 quart distilled white vinegar (5% acidity)
• 1/2 cup flour (for thickening the sauce) (optional)
• 1 tablespoon salt
• 2 cups granulated sugar
• 1 1/2 tablespoons celery seeds
• 1 tablespoon ground turmeric
• 1 1/2 tablespoons dry ground mustard

1. If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
2. In large pot, stir dry ingredients together, then add liquid ingredients.
3. Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
4. Add chopped vegetables and bring to a boil.
5. Cook 5 minutes on simmer until vegetables are hot.
6. Pack into hot, sterilized jars and seal with hot sterilized lids.
7. Invert and let rest for 2 minutes.
8. Turn right-side-up and let cool.
9. When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
10. NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.

vegetables, cabbage, green tomato, carrot, green peppers, pear, onion, jalapeno pepper, red pepper, syrup, white vinegar, flour, salt, sugar, celery seeds, ground turmeric, ground mustard

Taken from www.food.com/recipe/ellas-chow-chow-54455 (may not work)