Green Tomato Chow Chow

1- Cut up your vegetables in thin round slices or disks. 

2- In a large boiler layer your vegetables and after each layer sprinkle with sea salt, let stand overnight, then drain all liquid off in the morning.

3- Then add to the vegetable's one cup of vinegar and water then cover; boil until tender maybe 15 minutes.

4- After put your pickling spice in a cheese cloth or tea strainer, place in the boiler.

5- Then add the remainder of your ingredients, white sugar, vinegar, water, turmeric and mustard. ( You can also use sugar of choice or less white. )

6- Start boiling for another 30 minutes until it's blended, don’t over boil vegetables.            "Remove Spice"

7- Sterilize six or seven mason jars and lids. After while bottles are hot start scooping your green tomato chow chow in the bottles clean rims and seal finger tight. 

8 - Follow the sterilizing and canning method to seal bottles.

“ Please note: If only making a half batch use less ingredients!”

Sterilizing and Canning Procedures 

Method:

Sterilization:

1. Start by getting a large boiler and filling in about quarter full of water.

2. Then starting the water to a boil and placing your Mason jars inside then cover.

3. After let the pot boil for about 15 to 20 then remove your bottles and place them on paper towels or a cloth.

Canning Procedures:

1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.

2. Continue doing this until all bottles are complete and leaving ½ inch on top.

3. Clean around the top of your bottles removing any food of rims.

4. Then place caps and lids on your jars and tighten.

5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.

Alway label and date your bottles.