Regular salt or canning salt in chow chow??? I'm asking because my mother always taught me to never use regular salt in canning because the food won't keep as well, but it does make a difference on how much you use.

Thanks or the recipes!!!

We enjoy cooking and baking. This is why we're always dieting. :D

I think that when you can you need to use salt without the iodine. That's the difference between regular salt and canning salt, that and the texture. However you can buy regular salt without the iodine in it as well.

Regular salt because i've never heard that you shouldn't use it in canning!!!

We don't eat chow chow on anything other than pinto beans??? :confused: I don't know what other things you might eat it on???

We used to eat it with meats and sometimes on hamburgers.

We used to make a pear relish all the time that was really good on hamburgers. Haven't made it in years because I don't currently have a source for the hard canning/baking pears which are required to make the relish. They are ground up in a meat grinder. The soft pears would just not work for this.

I have to admit that, coming from Brooklyn, I have never heard of a lot of these foods, and have never eaten the rest. (Except figs - love the figs) I guess I have to branch out a bit on my food choices. The chow chow on the beans on top of the corn bread sounds like heaven. Is it very spicy?

You can make spicy chow chow, but we don't - it has a sweet taste.

Gayle, I'll bet your chow chow is good on hambergers, too. Maybe I'll get some extra time and make a batch and try it.

Yep, I bet it would be good on hamburgers too! I'll have to try that. I know I like sweet relish on hamburgers, and I know chow chow is better than sweet relish!