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Amish chow chow in a canning jar

Authentic Amish Canning Cabbage Recipe

  • Author: Leo
  • Total Time: 4 hours, 45 minutes


This traditional Amish chow chow is a great way to use cabbage and other garden veggies to make a sweet and sour side dish that’s full of flavor.


  • 2 quarts chopped cabbage (red cabbage or green cabbage)
  • 1 quart chopped green tomatoes
  • 6 large onions, chopped
  • 3 sweet red peppers, chopped
  • 4 tablespoons dry mustard
  • 3 tablespoons white mustard seed
  • 1½ tablespoons celery seed
  • ½ tablespoon ginger
  • 8 cups white vinegar
  • 1 tablespoon cloves
  • 4 cups sugar
  • 2 tbsp salt


  1. Chop the cabbage, tomatoes, onions, and peppers and place each in large bowls. Sprinkle each vegetable with a small amount of salt and marinate for 4 hours.
  2. Meanwhile, sterilize the canning lids and screw bands by washing them with hot soapy water and rinsing them.
  3. To sanitize the canning jars, fill a large pot on the stove with water, and bring it to a boil. Place the canning jars in the water for 10 minutes. Remove and place on a clean kitchen towel.
  4. Mix the brine ingredients together in a pot and bring to a rolling boil.
  5. Add the marinated vegetables to the brine and cook slowly for 20 minutes.
  6. Pack each canning jar with vegetables and cover them with brine, leaving ½ inch-headspace.
  7. Using a spatula or air bubble remover, release any trapped air in the jars.
  8. Wipe the rims of the canning jars with a damp cloth. Place lids and screw bands on jars, and screw to fingertip tight.
  9. Load cans onto jar rack and lower carefully into the canner. Add hot water if needed to get the water level to 1 inch above the top of the jars.
  10. Once the jars are in the canner, heat the water to a rolling boil and cover the canner with a lid.
  11. Process for 15 minutes if your elevation is less than 1,000ft above sea level. Process for 20 minutes if you live between 1,001 and 6,000ft, and process jars for 25 minutes if you live above 6,000ft.
  12. Once processed, turn off the heat and remove the lid from the canner.
  13. Allow the jars to rest for 5 minutes. After 5 minutes, remove the jars from the boiling water with a jar lifter or canning tongs and place them on a towel-covered countertop.
  14. Do not retighten screw bands. Let the jars cool for 12-24 hours at room temperature. You should hear a popping sound as the jars seal during the cooling process.
  15. Once the jars are completely cool, remove the screw bands and inspect the seals.
  16. If the seal is indented, the jar is safe to label and store in a cool, dark place.
  17. If the seal isn’t indented, you can use a new lid and reprocess, or put the jar into the refrigerator and consume it within a few days.
  • Prep Time: 4 hours
  • Canning Time: 25 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1/2 cup
  • Calories: 148kcal
  • Sugar: 29.5g
  • Sodium: 645.5mg
  • Fat: 1.1g
  • Saturated Fat: 0.2g
  • Carbohydrates: 32.5g
  • Fiber: 1.9g
  • Protein: 1.9g