Recipe - Grannys Cornbread

1 ga Chopped cabbage
12 Onions
1 Stalk celery (I think she
used the whole bunch)
12 Green peppers
12 Red sweet peppers
6 Carrots
2 qt Chopped green tomatoes
(unpeeled)
1 qt Chopped ripe tomatoes
(peeled)
2 tablespoon Mixed pickling spice
2 One half cup White sugar
2 One half cup Brown sugar
4 tablespoon Ground dry mustard
1 tablespoon Ground dry ginger
1 teaspoon Paprika
4 tablespoon Mustard seed
4 pt Vinegar
3 tablespoon Celery seed

Date: Mon, 24 Jun 1996 16:21:50 EDT

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US
You asked me to look for Granny's chowchow recipe, and here it is. I know
she always made sure to use a big enameled pot or a stainless steel one.
She said that aluminum would make the pickle discolor and turn dark.

Grind all vegetables and mix with One half cup pickling salt. Let set overnight.
Next morning, place vegetables in a colendar and press down firmly to force
out as much of the brine as possible. Put spices in a cheesecloth and add
to the sugar and vinegar. simmer for 20 minutes. Add vegetables and boil
for 15 minutes. Pack into sterilized jars and seal at once.

Note: I haven't made this myself, but I ate a lot of it as a kid. I can
remember this always being on the table when she made pork chops. It
doesn't say how many jars this will fill, but it looks like it might be
810 pints.

I'll bet this could easily be cut in half. And I'll bet you could use the
food processor to "grind" the vegetables...an appliance Granny didn't have.
She used this big metal thing that had to clamp on to the kitchen table,
and you turned a handle to force the veggies through.

EATL DIGEST 23 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.