Vegetable canning recipe published by Bernardin (Canada) (Canada).
Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Chow Chow Relish — Bernardin is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Chow Chow Relish — Bernardin
Vegetable canning recipe published by Bernardin (Canada) (Canada).
Ingredients
Ingredients
- 2 cups (500 ml) prepared cucumber, about 2 medium
- 1 1/2 cups (375 ml) chopped sweet red peppers
- 1 1/2 cups (375 ml) chopped cabbage
- 1 1/2 cups (375 ml) sliced onions
- 1 1/2 cups (375 ml) chopped green tomatoes
- 9 cups (2250 ml) water, divided
- 1 cup (250 ml) pickling salt
- 1 1/2 cups (375 ml) diced green beans
- 1 1/2 cups (375 ml) diced carrots
- 3 cups (750 ml) white vinegar
- 2 1/2 cups (625 ml) granulated sugar
- 3 tbsp (45 ml) mustard seed
- 2 tbsp (30 ml) celery seed
- 1 tbsp (15 ml) ground turmeric
Equipment
- 1 Pressure canner with gauge
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Day 1: Wash and coarsely chop cucumber; do not peel; measure 2 cups (500 ml). Combine prepared cucumber, peppers, cabbage, onions and tomatoes in a large bowl. Add 8 cups (2000 ml) water and pickling salt. Cover and let stand overnight in a cool place.
- Day 2: Rinse vegetables well and press out excess moisture; set aside. Place beans and carrots in a saucepan; cover with boiling water; boil 2 minutes. Drain and set aside. Place 7 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C).
- Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F).
- Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
- Combine vinegar, sugar, remaining 1 cup (250 ml) water, mustard seed, celery seed and turmeric in a large stainless steel saucepan; bring to a boil. Add vegetable mixtures and return to a boil. Boil gently 30 to 40 minutes.
- Ladle relish into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more relish. Wipe jar rim removing any food residue. Centre hot sealing discs on clean jar rim.
- Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining relish. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water.
- Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.
- When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals.
- Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
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Recipe Notes
Source: Bernardin (Canada)
Safety: Tested recipe from a USDA-aligned source, processed by pressure canner. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: Bernardin (Canada). Bernardin category: Vegetables; recipe page https://www.bernardin.ca/recipes/en/chow-chow-relish.htm; process method inferred from category (not stated on index). SAFETY: Tested recipe from a USDA-aligned source, processed by pressure canner. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.bernardin.ca/recipes/category/Vegetables/default.htm?paging=0&Lang=EN-US Yield as published: Makes about 7 x 250 ml jars.
Private Notes
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Share your results how it turned out.Serving and storage
Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.