Free The Amish Canning Cookbook by Georgia Varozza Page A

heat. Add oil and salt and mix well. Add vegetables and return to heat; bring to a simmer. Cover and refrigerate for 12 to 14 hours so vegetables have time to marinate.
    After marinating, return the pot with vegetables and vinegar solution to the stove and heat the contents to a boil. Fill half-pint or pint jars with vegetables and then ladle hot cooking liquid over the top, leaving ½-inch headspace. Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the pickled three-bean salad as follows:
    Process half-pints or pints for 15 minutes at 0 to 1,000 feet altitude; 20 minutes at 1,001 to 6,000 feet altitude; 25 minutes above 6,000 feet.
    Alternately, you can process the jars using the “Lower-Temperature Pasteurization Process” found at the end of this chapter.
    Makes 5 to 6 half-pints.

 
    Pickled Beets
7 lbs. beets, uniform size
4 cups 5% vinegar
1½ tsp. pickling or canning salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
4 to 6 small onions (optional)
    Trim beets ends, leaving 1 inch of stem and roots. Wash thoroughly. Place beets in a large pot and add water to cover. Bring to a boil and boil until beets are tender, about 25 to 30 minutes. Drain and discard cooking liquid.
    Cool beets. Trim off roots and stems and slip off skins. Slice into thin slices, about ¼-inch thick. Peel and thinly slice onions.
    Combine vinegar, salt, sugar, and 2 cups water. Put spices in a spice or cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions and simmer 5 minutes. Remove spice bag.
    Fill jars with beet mixture, leaving ½-inch headspace. Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the pickled beets as follows:
    Process pints or quarts for 30 minutes at 0 to 1,000 feet altitude; 35 minutes at 1,001 to 3,000 feet altitude; 40 minutes at 3,001 to 6,000 feet altitude; 45 minutes above 6,000 feet.
    Alternately, you can process the jars using the “Lower-Temperature Pasteurization Process” found at the end of this chapter.
    Makes about 8 pints.

 
    Chow Chow
1 cup green tomatoes, chopped
1 cup bell peppers, chopped
1 cup cabbage, chopped
1 whole cucumber, chopped
1 cup onions, chopped
2 quarts water
¼ cup salt
1 cup carrots, chopped
1 cup green beans, chopped
2 tsp. mustard seed
2 tsp. celery seed
2 cups vinegar
2 cups sugar
    Soak tomatoes, peppers, cabbage, cucumber, and onions overnight in water and salt. Drain; rinse and drain again. Cook carrots and green beans for 10 minutes; drain. In a large pot, mix together all ingredients; heat to boiling. Pack hot chow chow into hot pint jars, leaving ¼-inch headspace.
    Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the chow chow as follows:
    Process pints for 10 minutes at 0 to 1,000 feet altitude; 15 minutes at 1,001 to 6,000 feet altitude; 20 minutes above 6,000 feet.
    Makes about 4 pints.

 
    Deluxe Chow Chow
    Vegetables, chunked
2 quarts plus 1 pint cauliflower
3 pints carrots
2 quarts plus 1 pint celery
3½ pints green and red peppers
2½ pints baby lima beans
2 pints sour pickles
1 heaping quart onions
salt to taste
    Syrup
4 cups vinegar
2 cups cooking liquid from cooked celery
5½ lbs. sugar
¾ cup prepared mustard
3 T. mustard seed
2 tsp. turmeric
1 tsp. celery seed
    Dice each vegetable in ½- to 1-inch chunks. Cook each vegetable separately in a pot of boiling water (except for the pickles) just until softened. Season each with salt. Drain and gently mix all vegetables together.
    Combine all syrup ingredients in a large pot. Add the mixed vegetables and heat to the boiling point. Pack hot chow chow into hot pint jars, leaving ¼-inch headspace. Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the chow chow as follows:
    Process pints for 15 minutes at 0 to 1,000 feet altitude; 20 minutes at 1,001 to 6,000 feet altitude; 25 minutes above 6,000