Ella'S Chow-Chow - cooking recipe

Ingredients

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

Preparation

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).
In large pot, stir dry ingredients together, then add liquid ingredients.
Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
Add chopped vegetables and bring to a boil.
Cook 5 minutes on simmer until vegetables are hot.
Pack into hot, sterilized jars and seal with hot sterilized lids.
Invert and let rest for 2 minutes.
Turn right-side-up and let cool.
When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.