Canning and Preserving, by Mountain Breeze













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Cabbage Chow Chow
From: Betty Norton
  • 3 large heads of cabbage, chopped
  • 6 large onions, chopped
  • 4 large bell peppers each of red and green, chopped
  • 8 cups of cider vingear
  • 6 cups of water
  • 3 cups of sugar
  • 1/4 cup of canning salt
  1. mix all ingreditents together and bring to boil
  2. ladle into hot pint or quart jars
  3. seal with lids and rings
  4. place into a hot water bath and boil for 15 minutes


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Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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