Please conform posted recipes to current safe-processing guidelines. Open-kettle canning has not been recommended for many years.

Carol

Sorry about that.
I didn't use the open kettle method when I made it, insted I procesed it for 15 min's in a hot water bath. I should of stated that when I posted.

Thank you. That helps new forum members who aren't experienced canners.

Carol

So..as a sorta beginner...would ya say to add 10 minutes to processing as I am in Denver? I follow the ten minute rule for some other stuff but always leery.

This should help. As you can see, the time increases depending upon the altitude and also whether the product is boiling water bath processed or pressure canned.

Carol

Here is a link that might be useful: Canning at High Altitudes

Thank Carol..I am right on then for the BWB. I appreciate your help as I did last year!! You are kind.

Another dumb question....I assume that the measurement are from a liquid measuring cup...right?

It's not a dumb question. A cup is a cup. The difference is a liquid measure adds extra over the top so a full cup won't splash. (I hope that makes sense.) In a dry measure the edge of the cup is the full measurement.

So use a liquid measure for the vinegar and save yourself doing the tightrope act over to the bowl!

The easiest way to measure things like cabbage is to take, say a liquid quart measure, and pour in two cups of water. Then add cabbage until it reaches the quart mark. (Push down on the cabbage if necessary to see where the water reaches.) When the water reaches the quart mark, that's 2 cups of shredded cabbage. This is more accurate than other measurement methods when dealing with onions, etc. in canning. It's an old Farm Journal method. And it still works great.

I hope this makes sense. Let us know if you have other questions.

Thanks for the thanks. You're very welcome. It's a pleasure to help.

Carol

And yet!!! Another question!

I have everything in the fridge waitin' for a few hours.

I saw a recipe using brown sugar....is this interchangeable with white as a general rule?

Yes, brown is OK, as is raw sugar. Usually the differences have more to do with the granular size.

Well I made this...mmm mmm mmmmmmmmmmm

Thanks everyone!

Tucker,

You now have one of the three ingredients for a delicious combination. Get some Southern peas (such as black eye peas) and make some cornbread (no sugar please). Put them all together with your chow chow for a tasty Southern treat.

Jim

Here is a link that might be useful: Peas and Cornbread with Chow Chow

Boy I wished I lived down south.
I mean you can't even find a place around here that serves sweet tea!..LOL

Now I'm remembering my dear step-mother. Cornbread and clabber milk. Collard greens with ham or bacon. Poke salat. Black-eyed peas. And sweet tea by the gallon (more sugar than tea, I think). Best fried chicken in the world (cast-iron skillet and wood stove) served with fabulous potato salad, cole slaw and Old Virginia Chow Chow.

Carol