This recipe is from Emily’s blog friend almostgotit, whose witty, insightful suggestions for surviving unemployment at How to (almost) Get the Job include rolling up your sleeves and making chowchow. Great luck for all her friends! Not that one of them wishes her ill, but maybe she’ll be out of work through the rest of squash season. Her chowchow is the best! She’s even posting recipes for the dolefully unemployed. Check out this chocolate cake! SAM
10 cups coarsely grated summer squash (zucchini, patty pan, or yellow)
4 cups chopped onion
1/4 cup salt
5 cups sugar
2 1/4 cups white vinegar (5% acidity)
1 tablespoon celery seeds
1 tablespoon ground turmeric
1 tablespoon freshly ground pepper
In a large bowl, mix the squash, onion, and salt. Cover and chill 8 hours or
overnight. Transfer the mixture to a colander and rinse with cold water. Drain well and press dry between paper towels. In a large pot, combine the squash mixture, sugar, vinegar, celery seeds, turmeric, and pepper. Bring to a boil over medium-high heat, reduce to medium, and simmer 30 minutes, stirring frequently. Pack the hot chowchow into hot, sterile canning jars, filling to 1/2 inch from the rim. Wipe the rims with a sterile cloth and screw on metal canning lids and screw bands. Process 15 minutes in boiling water.
Makes 9 pints.