Chowchow

Directions

1. 1
   Bring a large kettle 1/4 full of salted water to a boil.
2. 2
   Add the string beans, cauliflower, corn and fresh limas (if using frozen limas, do not add yet) and cook until just tender, about 5 minutes.
3. 3
   Drain and plunge the vegetables into cold water to stop the cooking.
4. 4
   When cool, drain again and set aside.
5. 5
   Return kettle to the stove and add the vinegar, sugar, salt, dry mustard, celery seeds, mustard seeds and turmeric.
6. 6
   Bring just to a boil.
7. 7
   Add the tomatoes, red and green bell peppers and onions.
8. 8
   (If you are using frozen limas, add them now.)
9. 9
   Simmer for 10 minutes.
10. 10
    Add the cooled vegetables to the pot and cook another 10 minutes.
11. 11
    Have ready 8 hot, sterilized pint (2-cup) canning jars and lids.
12. 12
    (See pickled peppers for sterilizing instructions.)
13. 13
    Pour chowchow into the jars, leaving about 1/4inch of space below the lip.
14. 14
    Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
15. 15
    Fill a large kettle fitted with a rack halfway with water and bring to a boil.
16. 16
    Meanwhile, bring a teapot full of water to a boil.
17. 17
    Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches.
18. 18
    Bring to a boil and boil 10 minutes.
19. 19
    Using tongs, remove jars from kettle.
20. 20
    Using potholders, tighten lids.
21. 21
    Allow to cool.
22. 22
    Store in a cool, dark place.