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ngni. ao we make it every year, together, and it was hers just as much as mine. We split the jars up, and when the kids wanted me to enter it in the , farm show, I did.” j
Jeannie said that the chopping and \ mixing of the large amount of vegetables is usually a whole day’s work for . her and Linda. “I don’t know if I’d at- . tempt it if I didn’t have a food proc- i essor,” she said. ;
Called Chow-Chow, the mixed relish is unusual in that it’s not too sweet, 1 Jeannie said. “People ask for it every , year and I give an awful lot of it away, j And we might increase one ingredient ] if we have a lot of, say, cabbages,” she said.
One of the steps in the relish-mak- ' ing process calls for putting the chopped vegetables in a pillowcase and hanging it from the branch of a tree. “This drains some of the extra moisture out,” Jeannie explained. “One year, the pillowcase broke. It was a mess! But, luckily, we were just taking it down from the tree and the canner was underneath, so we saved most of it.”
Jeannie said that Linda Owings’ interpretation of the relish recipe that had been handed down is the best she’s ever come across. “I don’t think I’d even eat a hot dog without it,” she said.
Jeannie’s daughter, Susannah, won second place in the blackberry jelly category. Her secret? “This year it was the blackberries,” she said. “I used the same recipe I always use (the one on the pectin bottle), but the blackberries were huge and very ripe.” Susannah said that she gathered them
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