Winter demands blankets, fireplaces, hugs, kisses, greens, cornbread and chow chow!

12 medium-size green tomatoes, 1 Granny Smith apple, 2 pickled cucumbers, 4 white onions, 2 red bell peppers, 1 medium-size green cabbage, 4 green bell peppers, 1 1/2 tablespoons celery seeds, 1 1/2 teaspoons turmeric, 2 tablespoons mustard seeds, 1 1/2 tablespoons granulated garlic, 2 teaspoons pickling spice, 1 teaspoon cornstarch, 1/2 cup seasoning salt, 2 cups white vinegar, 1 1/2 cup apple cider vinegar, 2 jalapeno peppers, 2 1/2 cups water, 4 cups white sugar, 1 cup light brown sugar.

Roughly chop all the vegetables and the apple.  Dump them in a large container and sprinkle the salt on top.  With your hand turn and toss everything to ensure the salt is disputed, Cover and refrigerate for at least 8 hours.  Dump the contents into a colander and rinse well.  Drain thoroughly now transfer to a large heavy pot.  Add the remaining ingredients and bring to a rapid boil, reduce heat to a simmer and continue to cook for another 5-minutes.

Pour the contents into clean, hot pint-size canning jars, seal according to the manufacturer’s directions.  Put the jars into a boiling water bath for at least 15-minutes. Allow to marinade for 3 to 4 weeks, now your chow chow is ready to eat.