I read a book a few months ago by a former Amish lady, Saloma Miller Furlong, entitled Why I Left the Amish. I highly recommend this book, especially if, like me, you have always romanticized the Amish lifestyle. It seems, as in all cultures, there are the good, the bad, and the ugly. Mrs. Furlong has a website and also writes a blog which is delightful to read. Read about her interesting life at http://salomafurlong.com/


Disclaimer: The Amish don't always follow updated USDA canning methods, they follow methods passed down from generation to generation. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take no responsibility for them.


This is my grandmother's chow chow recipe that she had written on the back of an envelope. I thought I would share it with everyone. This makes a bunch so some scaling down may be necessary. There are tons of recipe variations so make it to your liking. 

1 peck green tomatoes
3-4 hot peppers
1 large cabbage (shredded)
5-6 cups sugar
8 large onion
2 quarts vinegar
3 green bell peppers
3 red bell peppers
1 Tbsp. dry mustard
1 tsp. celery seed
¼ cup plain salt
*1 tsp. allspice
*2 tsp. cinnamon
*1 tsp clove
(* place in bag)

Let tomatoes and onions and salt stand overnight. Then drain and squeeze-dry. Add cabbage, pepper, dry mustard, and celery seed. Mix. Boil vinegar and sugar (5 min). Put in rest of spices in bag. Boil 5 minutes more. Remove bag of spices. Mix all vegetables and boil 5 minutes more. While hot, fill jars and seal. I have tweaked this recipe several times and go light on the tomatoes and a little heavier on the cabbage and add black peppercorns to the spice bag. Use standard hot bath canning and sanitation methods, please...

Ingredients:
1 small head cabbage, chopped
3 cups chopped cauliflower
1 cups chopped green tomatoes
2 sweet green peppers, chopped
2 large mild onions, chopped
1/2 cup salt
3 cups vinegar
2-1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed

Preparation:
1. Combine vegetables. Sprinkle with salt. Let mixture stand 4 – 6 hours in cool place. Drain well.
2. Combine remaining ingredients. Simmer 10 minutes. Add vegetable mixture and simmer until just tender.
3. Pour into hot sterilized jars; seal. Process 15 minutes in boiling water bath. Let stand at least 2 weeks before opening.