Chow Chow

2 quarts chopped cabbage or chopped cauliflower
1 quart chopped green tomatoes
1 pint grated carrots
1 pint chopped green peppers
1 quart chopped peeled pears
1 quart chopped onions

Chow Chow Syrup:
1 quart vinegar
1/2 cup flour
2 cups sugar
1 tablespoon salt
1 1/2 tablespoons celery seed
1 tablespoon tumeric
1 1/2 tablespoons dry ground mustard

In a large pot, bring syrup to a boil, and boil until thickened. Add vegetables and cook about 5 minutes until good and hot.

Pack in hot sterilized jars (pints or quarts) and seal with hot, sterilized canning lids and rims. Store canned Chow Chow on your pantry shelves for up to 1 year. Chill before serving.

Variations: Substitute any of the following vegetables: yellow summer squash; any mild pepper, such as banana peppers; fresh corn, cut from the cob.

This recipe yields about 6 quarts.

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