Monday, August 10, 2015

Amish Recipe Series... Amish Chow Chow


Like many people, I've always been fascinated by the Amish, but living in South Carolina, we don't have any Amish communities. I finally got to drive through an Amish community last winter when we went out to Kansas City, Missouri to visit my son. We drove back through southern Missouri, through the Ozarks and took a little detour into Amish country in Seymour, Mo. We briefly visited a tiny Amish store and purchased a few items, including some hairpins, a cookbook, and handmade, "faceless" dolls.

We enjoyed meeting the ladies who ran the store.

I've since read extensively about this culture and while I admire them, after all my reading, I think I'll content myself with living in the culture I live in... they're pretty strict! And somewhat suppressed, I think... but still fascinating to me!

In our One Drive Recipe Box, there are TONS of recipes and I still have a slight fear of losing all those recipes you wonderful readers have shared with us, so I think I will ALSO post them, one by one, on the actual blog. There are several Amish Canning Recipes, so let's start with those.

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.



Amish Chow Chow Recipe
Found on kitchennostalgia
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.

4 comments:

  1. That looks like a good one, I saved it for when I get cabbage.

    ReplyDelete
  2. I love Amish recipes and will be looking forward to future post.

    ReplyDelete
  3. I can't wait to see the other recipes. :)

    ReplyDelete
  4. Oh my this sounds good! I'm going to make it!!!
    -Kristie

    ReplyDelete

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }