CHOW-CHOW

MAKES 16 PINTS

The Pennsylvania Dutch are famous for their pickles, relishes and condiments. Chow-Chow, in my recollection, has always been one of the favorites. It is made up of a variety of vegetables that are in season near the end of the summer. I remember a church in Dryville, PA, used to make batches of this recipe to sell as a fund-raiser. That's where we got the recipe. It is, without a doubt, the best Chow-Chow I have ever eaten. I have only tasted one store-bought variety that came even close, and it was purchased at a farmer's market in Asheville, NC. The difference is primarily in the combination and size of the vegetables. In this recipe, the vegetables are cut into small pieces whereas, in most other varieties, they are processed or shredded. Obviously, this takes a lot of care and effort, but is well worth it, especially since you will reap the rewards as long as those little jars remain on your pantry shelf.

INGREDIENTS

1 pound bag dried Navy Beans

1 pound bag dried Red Kidney Beans

1 quart lima beans (about 5 pounds unshelled)

2 pounds stringbeans (combination of yellow and green)

1 large head cauliflower

1 medium head celery

4 large sweet red peppers

4 large sweet green peppers

1 quart (2 pounds) carrots

1-1/2 cups small boiling onions (can used canned cocktail onions, rinsed and drained)

1-1/2 cups small sweet gherkins (can used canned, rinsed and drained)

1 gallon white vinegar

6 cups granulated sugar

1/4 cup coarse canning or kosher salt, more or less to taste

Cook dried beans separately, according to package directions, until tender. Rinse with cold water and drain. Set aside. Cook all other fresh vegetables separately until crisp-tender; drain and immerse immediately in ice water. This will stop cooking and help retain color. Set aside.

Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add all vegetables, including canned onions and gerkhins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)

Note: Recipe can be made in smaller amounts and kept in the refrigerator for several months.

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