Pennsylvania Dutch Pepper Relish Food

PENNSYLVANIA DUTCH PEPPER RELISH

Steps:

• Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
• Drain off the water and again cover with boiling water; let stand ten minutes.
• Pour into a muslin bag and drain overnight.
• Add vinegar, sugar and salt; boil for 20 minutes.
• While hot, pour into sterilized jars and seal.

PA. DUTCH CHOW CHOW

Steps:

• Sterilize your jars and get your hot water canner set up.
• Cook each vegetable separately in a small amount of lightly salted water over medium heat until tender crisp. (Do not cook canned beans or gherkins, if using)
• Remove each when done from boiling water with slotted spoon and plunge into ice water bath to stop cooking. (A large bowl of ice water) Drain in colander. Layer each cooled, drained vegetable into a large bowl, then add the rinsed, drained beans; toss the layers gently with hands or wooden spoon to blend. Drain any additional water from the vegetables that accumulated in the bottom of the bowl.
• In large stockpot or kettle, bring pickling syrup ingredients to boil, stirring especially at first to dissolve sugar. Stir in 1/2 teaspoon turmeric, if using. (I often skip it). Carefully add the mixture of vegetables to the boiling liquid. Return to boil and simmer over medium heat for 5 minutes.
• Ladle the vegetables into sterilized pint or quart jars, add liquid, filling each jar with the chow chow to within 1/2 inch of top. Seal each jar with new canning lid insert and ring.
• Process in hot water bath 5 minutes for 1,000 foot altitude or less for pints, 10 minutes for quarts. Add 5 minutes if 1.001 to 6,000 feet in altitude. Over 6,000 feet, add additional 5 minutes.
• Carefully remove jars from water, sit upright on towel-lined counter. Check seals as the jars cool. The inner part of the lid will often "pop" as it depresses as the contents cool. If any failed to seal, store these in the refrigerator and keep refrigerated, use up fairly soon.

PENNSYLVANIA DUTCH CORN RELISH (CANNING)

Steps:

• Cut corn from cob.
• Place all ingredients into a large pot and cook until tender, about 25 minutes.
• Jar and seal.

CHOW CHOW (PENNSYLVANIA DUTCH RELISH)

Steps:

• 1. Combine the cauliflower, carrots, green beans, yellow beans, kidney beans, corn, onion and bell pepper in a large heat-proof bowl; set aside.
• 2. In a medium saucepan over high heat, bring water, vinegar, sugar, celery seed, turmeric and salt to a boil, stirring occasionally. Pour the boiling liquid over the vegetables, and use a large spoon to mix gently until well blended. Set the bowl aside to let vegetables cool.
• 3. Once vegetables are cooled, cover the bowl and keep in refrigerator until ready to serve. Serve spoonfuls as a cooled (or room temperature) relish to accompany nearly any meat or poultry main dish (it's particularly great spooned over slices of roast pork).