Making and Canning Chow Chow 

Thanks so much for the support. I haven't replied to that negative comment yet, but will here soon. To be frank he is wrong is what he said about sterilization which shows me his level of understanding the science. I thoroughly understand the science and have gone way above the information contained in the Ball canning book. It takes all kinds of people to make the world go around - he's entitled to his opinion even if it is wrong.. lol... Thanks again and have a great day!

Thank you so much for the kind words. And yes, the filming and editing was all me. I do a lot of photography so I find it tons of fun and wish I did more.

Awesome - so happy it was helpful. Hope it turns out excellent for you too.

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.

Awesome, hope it went well and you liked the flavor.

Thanks so much for the nice comment.

That's so awesome, thanks. How did it turn out?

@@WilsonSilverthorne Very good!! Going to be great Christmas gifts!

super - how did it turn out? Hope you liked it.

@@WilsonSilverthorne It turned out pretty decent but still not as good as that guy in Robertsdale at the hot dog stand. That is some good stuff

Thanks so much. Yes, I need to make the time.

God's Amazing Blessing's. ⚘🎚⭐🍑🦋

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.

No worries - thanks for the heads-up and reminder. You are very observant. Lol. Thanks again and thank care.

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!

Try a tractor supply

I got my stainless bowls from a restaurant store.

After water canning it's shelf stable for a long time.

Similar but I've never canned cole slaw. The taste is quite different... but now that I think about it - everyone has their own variation on cole slaw.

HMMM... Thanks for catching my error - I did say pressure can in one statement, but the rest of the video I reference water canning and show water canning. Yes, it's absolutely a water can recipe. Thanks again and have a great weekend.

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.

Yes I did!!! Thanks - I've added it in.

Thanks for the comment. We use it like a relish - dog, burgers, brats, Etc.

@@WilsonSilverthorne oh thank you very much I will start making Chow Chow using your recipe

I use it as a condiment - very similar to relish. It's so much better than relish though. We love it on hamburgers and brats. Thanks for the question!

It is good in chicken and tuna salad use when you make a lunch meat sandwich

Collard greens + cornbread or black eyed peas or smoked pork etc

Thanks for taking the time to comment. As far as the sterilization process (boiling) you are incorrect to boil before hand. Sure you can do that but you will be wasting your time. What do you think happens when you boil the jars in the water bath when you're processing the food and jars? Being raised on a farm doing all those things doesn't make you an expert, it just makes you a practitioner at some level of expertise - that level is determined by the individual. I am very well versed in the science way beyond the Ball canning book - if you'd like a list of resources to educate yourself I'd be happy to provide you many -- many of which are on my bookshelf and I've actually read them. I see you don't have any videos on RU-vid, so you may not know, but it is impossible to cover every aspect of any topic to fully inform everyone of the nuances. If you ever post an instructional video you will consider many of those issues and decide the direction of your content. We agree in a couple of areas -- people should do their research to make sure they understand the risk and reward. Secondly, I certainly could have said those living in altitudes under 1000ft can boil for 5 minutes and those above 6000ft should increase to 15 minutes. I live under 1000 feet so I should have said 5 min but I chose to use 10min reference (as the Ball Book uses in their recipes) because it covers the majority of people. I also could have gotten into the science of why you need to boil that long --- I could have also talked about testing for Ph and why one should do that before water bath canning. I could have talked about headspace, material of the jar seal and how it reacts to heat vs. time, etc. Anyhow, thanks again for your comment and I hope others read this reply to avoid boiling jars before they boil them again in the water bath.. time is money you know. 😏 PS. I subscribed to your channel to await your content.

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.. 🤣