Store it in the pantry after canning it. Once you open it for general use, store it in the refrigerator as you would any type of relish. It lasts for quite a while as you use it in lots of different ways, like on hot dogs, polish sausages, in potato salad, etc. Yum!😋
I really couldn’t figure out what the negative comments were really about but this young man has done a really really good job in Canning this chow chow three thumbs up young man
Just watched your video and sorry to say you left out some VERY important tips that can make people sick if they aren`t done. First when you can food you are preserving food for long term storage, so before filling the jars with the chow chow you NEED to boil the jars, lids and rings. This kills all the bacteria in the jars and on the lids and rings. Second is the canning times..... its just not 10 min. across the board. It depends on your elevation as well. Canning times will vary by region and type of food your canning. Canning isn`t hard to do but there is somewhat a science involved with it also. Ball puts out a book that goes into great detail of the canning process and what to do to make sure that any food you can is safe to eat after long and short term storage. I was born and raised on a farm and at 58 yrs old I`ve seen and done it all, from canning to killing and processing our own beef, pork and poultry. Not trying to trash your video but just wanted to make people aware that they need to do their research to keep anyone from getting sick.
What about soaking it in water for an hour after u remove it from the bag in order to reduce salt flavor a bit ... like you would do a country salt ham?
It’s an equilibrium cure so when you set the salt level % it will never get more salty than that percentage. So 2.5% salt is what my family loves - not too salty. Some like 3% - no water soak needed and will only degrade the saltiness you desire.
Cannot thank you enough for this recipe! We've been craving proper English sausage rolls since moving back to the states a few years ago. Finally got around to making them and they are absolutely incredible...As close as you can get to Gregg's stateside!
Yes I’ve used maple sugar and it works great. Any sugar-sweetness ingredient works pretty well. I also like aged honey, brown sugar, molasses with other sweetness. Thanks and enjoy making bacon!
Great observation. I'm alive, the chow chow was all sealed nice and tasted great. Make sure you wipe the lids all the way around - don't be a slacker like me. haha.. 🤣
I'm not sure what you mean by debubble? You mean push the food down with a spoon/stick after filling the jar to remove some air? I didn't do that but I do when I can see that trapped air pockets may be an issue.
I have a recipe for chow chow that my friend gave me years ago from her very elderly aunt who got it from her slave ancestors. I cracked up when you said you had no idea when chow chow originated, so I can tell you it goes way back. Her recipe instructed to drain the veg's in a clean pillow case! I guess they didn't have colanders.
Wow, that is a great family recipe. I love that kind of stuff. When we are out and about I always look at used cook books and especially appreciate the ones that have hand written notes in them. I have a big binder of stuff I've done - all kinds of notes on the recipes - and when I make variations I note the taste and who in the family like them. I also note who helps with making the dish. I hope someday someone in my family will appreciate that... If you'd share that family recipe it'd be grateful. I won't share it other than in my personal kitchen.
Can I humbly make a suggestion? Don't tip them when you take them out. I know it's tempting to get that water off the top, but you take the chance of food getting under the seal.
Thank you for taking the time to make this video. I have been wanting to make Chow Chow but did not find a clear recipe & technique but your video covers both. Thank you..
So glad you stuck to a more traditional sausage seasoning mix and didn’t go crazy with chillies or any other weird ingredients. As a English man that’s a sausage roll I’d be happy to serve, well done.
Thanks for the video and am trying to do a similar thing to tuen my home office into a studio. I am new to the world of light rigging too. I think plumbing supply shops sell short pieces of pipe (like 6"to 8" that are threaded on each end you can use for the flange in the ceiling to your main pipe. And they have the amusing name "galvanized steel nipples." I am not making this up. lol
Great video!! One thing I wished was that you would have shown the inside of the water bath before and after adding the jars. I wanted to see the baffle and the water levels with the jars out and then in. Thanks for sharing : )
Yes, sorry about that. The baffle is the standard aluminum disk with holes in it and stands proud off the bottom about 1/2" or so. The water level is always at least an 1" over the top of the jars.
Thanks for the video! I've been window shopping grinders for months and have decided to go with this one because of this video. I can't wait to make some sausages!
GREAT Recipie!!! I went a little nuts with the seasonings but kept the cure (salt, sugar, pink salt) ratio the same for weight. came out perfect! Next, would this also work with buckboard bacon (from pork butt)?
Awesome, glad that worked out for you so well. Yes, you can use that same ratio of cure for buckboard. So what seasonings did you go nuts with? I've made several versions of bacon so always entertaining other ideas. Take Care!
@@WilsonSilverthorne I did 1 Tbsp each thyme, BP, garlic powder, mustard seed. 1 Tsp reaper flakes. Used 50/50 maple syrup molasses binder, maybe 1/8c over all. Smoked on maple loooooow & slow
I put this up all the time when I was young! I forgot how much I liked it. Where can I find that large bowl? There are so many online and it’s difficult to know the quality. I like checking the weight and quality in person, but that’s not easy now. Thanks!
I had to ask my wife where we got the bowl. haha. We bought it at a local international grocery store so I really can't give you any direction as where to purchase one. Sorry about that. Hope you find a good one and make some chow chow to remind you of your childhood!
