Homemade Chow Chow Relish, Peach Salsa and Jalapeño Jelly Recipes
Home Canned Peach Salsa
When winter arrives and all the delicious fresh peaches are gone pull out a jar of Peach salsa. This recipe makes eight half pints of salsa. If you want more just double or triple the recipe. This would make a great gift for the holidays or any occasion!
- 6 cups, about 3 pounds fresh peaches, chopped
- 3 large fresh tomatoes, seeded, cut into chunks
- 1 1/2 cups red onion, chopped
- 4 medium jalapeño peppers, finely chopped, seeded
- 1 large sweet red pepper, finely chopped, seeded
- 1/2 cup cilantro, finely chopped
- 1/2 cup white vinegar
- 2 tablespoons liquid honey
- 3 cloves garlic, finely chopped
- 1 1/2 teaspoons cumin, ground
- 1/2 teaspoon cayenne pepper, ground
- Sterilize 8, 1/2 pint jars, I do this in my dishwasher.
- Blanch peaches, put into cold water to cool, when cooled, peel, pit and chop peaches
- Blanch tomatoes; let cool in cold water, peel, remove seeds, cut tomatoes into chunks.
- In a large pan combine all of the ingredients.
- Bring all ingredients to a boil, cook 5 minutes, stir often. If not thicken cook few more minutes.
- Taste for seasoning, add more cayenne pepper if you like spicy!
- Pours salsa into hot jars to within 1/4 inch of top leaving head space.
- Clean jar rim for spilled salsa.
- Put on lids and bands and tighten.
- Place jars in a hot bath in a canner or large pot and cook for 10 minutes.
- Remove from water bath placing on a kitchen towel, covering so they cool slowly.
- Jars are sealed when the lids pop.
- Store salsa in a cool, dark place.
Homemade Chow Chow
Chow-Chow is an American pickled relish, which can be made from green tomatoes, red tomatoes, cabbage, onions, green and red peppers. It is canned like pickles or salsa, although the mixture is usually cooked first. The recipes may vary; some are sweeter and have different ingredients. It may be eaten by itself or served as a condiment on meats, beans, hot dogs, hamburgers and other foods.
- 4 cups onions, ground
- 4 cups cabbage, ground
- 4 cups green peppers, ground
- 4 cups green tomatoes, ground
- 2 cups red peppers, ground
- 1/2 cup salt
- Hot pepper may be added if you like spicy.
- 8 pint jars, sterilized
- 5 1/2 cups sugar
- 4 cups cider vinegar
- 1 tablespoon celery seeds
- 2 tablespoons mustard seeds
- 1 1/2 teaspoons turmeric
- Wash all vegetable before using.
- Put the onions, cabbage, green peppers, green tomatoes and red pepper through a food grinder.
- In a large pot mix ground vegetables; cover with water, add salt. Let stand in refrigerator 4 to 12 hours.
- Drain vegetables thoroughly.
- Add to drain vegetable the syrup ingredients; sugar, cider vinegar, celery seeds, mustard seeds and turmeric.
- Cook for 45 minutes to 1 hour.
- Ladle hot relish into sterilized jars; leave 1/4" head space.
- Process for 10 minutes in boiling water bath.
- Wait three week before using.
- Use fresh vegetables.
- Sterilized the jars, lids and rings in dishwasher.
- Homemade Chow-Chow Relish is best when chilled before using.
- If any of the jars do not seal after cooling; put in refrigerator to use right away.
- Be careful when filling jars with hot mixture; use a pot holder to hold the jar in place. And be cautious when removing from water bath.
No-Cook Chow Chow Relish
Are you looking for a quick and easy way to make Chow Chow Relish? Try this recipe for No-Cook Chow Chow Relish to use up, all those extra green tomatoes. If you like pickles or pickle relish you will love this delicious spicy sweet chow chow. It may be used in hamburgers, hot dogs, sandwiches, or as, a relish in bowl of pinto beans or on top of your favorite meat.
- 1 gallon green tomatoes
- 5 red, green or yellow bell peppers
- 3 jalapeño peppers, more is you like it hot
- 1 medium head cabbage
- 5 medium onions
- 3 pints vinegar, 90 gram
- Juice of 3 lemons
- 6 cups sugar
- ½ cup salt
- 4 teaspoons turmeric
- 1 teaspoon cinnamon
- 1 tablespoon mustard seed or dry
- Sterilize 8, 1/2 pint jars, I do this in my dishwasher.
- Blanch peaches, cool in cold water, peel, pit and chop.
- Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
- In a large stainless cooking pot, combine peaches, tomatoes, onion, jalapeño peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
- Bring to a boil, and cook for about 5 minutes, stir frequently. If the mixture is too soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
- Taste and adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste.
- Ladle salsa into hot jars to within 1/4 inch of top leaving head space.
- Remove air bubbles by sliding a rubber spatula between the glass and salsa.
- Wipe jar rim to clean off spilled salsa.
- Place lid and band and screw until tight.
- Place jars in a hot bath in a canner and process for 10 minutes.
- Remove jars and place on a towel, then cover with another towel to cool slowly.
- Jars are sealed when the lids pop and are curved down.Store in a cool, dark place.
Wear plastic gloves when working with jalapeño peppers.
Homemade Jalapeño Pepper Jelly
Do you have lots of jalapeño peppers you do not know what to do with? Make them into jalapeño pepper jelly. It is delicious served over a block of cream cheese with cracker or as a condiment with meat. It is easy to make, and is a great gift for any occasion.
- 1/4 cup jalapeño peppers, ground
- 3/4 cups sweet pepper, ground
- 6 1/2 cup sugar
- 1 1/2 cups cider vinegar
- 1- 6 fluid ounce bottle liquid pectin
- Wash and remove stems from jalapeño and sweet peppers and grind in food processor.
- Add ground pepper, sugar and cider vinegar in large sauce pot.
- Bring to a boil; boil hard 1 minute, stirring constantly.
- Stir in liquid pectin. Return to a rolling boil and boil hard 5 minute, stirring constantly. Remove from heat.
- Skim foam, if necessary.
- Pour into hot, sterilized jars, top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a seal.
Makes about 5 pints.
- Sterilize jars lids and rings in the dishwasher.
- Great served as an appetizer over a block of cream cheese with crackers or as a condiment with meat.
- Add red and green jalapeño and sweet peppers for more color.
- May stir in a few drops of green food coloring, if desired.
- For a milder jelly take the seeds out of some or all of the jalapeños.
- Homemade Jalapeño Pepper Jelly makes a great gift for any occasion.
- Do not double recipe. Just make another batch, it will not set up.
Perfect Size for Gift Giving!
I like the 1/2 pint size because I use them for gift giving. There are lots of ways to decorate them. Use for jalapeno jelly, salsa, jelly and more!
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© 2016 Margie Lynn
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