Squash Chow Chow

This is Chow Chow made from more of the Aultman's produce.  I had so much fun making this.  Canning saves Summer for later in the year and there is something wonderful about the process that I can not describe. It makes me happy!

It takes about 24 hours because it takes a while to chop everything, if you are doing this with a knife. Then the vegetables have to sit in salt to remove  a substantial amount of liquid.  Once the liquid has been removed from the vegetables, then the entire amount needs to be placed in a colander and allowed to drain. After that, it is just a matter of finishing the canning process. 
I used yellow straight neck squash, zucchini, cucumber, onion, banana peppers, red bell pepper. and jalapeno. You can use the vegetables that you have on hand, as long as you keep the ratios of vegetables to the vinegar mixture.  When you taste the final product, you will be so happy that took the time to make this!

Wash the produce three times to make sure it is completely clean.

Chop the vegetables about 1/4 inch, trying to keep everything about the same size, except the Jalapenos. I only used 3 small Jalapenos and those were minced.
Be sure to purchase Canning and Pickling Salt.  It is very important that you use this type of salt.  It is made especially for this purpose and any other type of salt will cause issues in the process.

8 cups of Chopped Yellow Squash
8 cups of Chopped Zucchini Squash
8 cups total of  Chopped Cucumber, Red Bell Pepper, Banana Pepper, and Jalapeno Pepper, seed the peppers
4 cups of Chopped Onion
1/3 cup of Pickling and Canning Salt
6 cups of White Vinegar (5% acidity), divided
2 Tablespoons of Prepared Mustard
2 1/2 cups of Sugar
2 Tablespoons of Mustard Seed
1 Tablespoon of Pickling Spice
1/2 teaspoon of Turmeric
1 teaspoon of Ground Ginger

Prepare 10 pint jars or 20  half pint jars according to manufacturer's directions.
In a large crock or other non-metal container, combine vegetables and salt.  Stir, cover with a clean kitchen towel and let sit over night.
Remove vegetables to a colander and let drain for 4 to 6 hours.  (I drain mine into a bowl, then pour it out, because I have a septic system rather than public water treatment.  This keeps the salt out of the septic system.)
Stir Prepared Mustard with 2 Tablespoons of the vinegar.  Put the rest of the vinegar into a large stock pot, add the prepared mustard mixture, sugar, mustard seeds, pickling spices, turmeric and ginger.  Bring to a boil and boil for 5 minutes.  Add drained vegetables.  Return to a boil, lower heat so that the liquid does not boil over, boil for 20 minutes. 
Ladle into hot jars, packing tightly, clean the mouth of the jars, place lids and rings on the jars, and seal tightly.  DO NOT try to retighten the lids any time after this.  It will break the seal and ruin the contents.  Process in a 10 minute water bath.  Remove to a clean towel and allow the lids to pop.  That means the vacuum has been pulled and the contents are sealed. It may take a few hours.  There is a bubble, about the size of your thumb, on the top of the lid and it will collapse into the jar.  Then the jars are sealed. Refrigerate any jars that did not seal and use the contents within two weeks.
Makes 10 pints

Enjoy your Summer Bounty!

Deloris