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1
Bring a large kettle 1/4 full of salted water to a boil.
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2
Add the string beans, cauliflower, corn and fresh limas (if using frozen limas, do not add yet) and cook until just tender, about 5 minutes.
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3
Drain and plunge the vegetables into cold water to stop the cooking.
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4
When cool, drain again and set aside.
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5
Return kettle to the stove and add the vinegar, sugar, salt, dry mustard, celery seeds, mustard seeds and turmeric.
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6
Bring just to a boil.
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7
Add the tomatoes, red and green bell peppers and onions.
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8
(If you are using frozen limas, add them now.)
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9
Simmer for 10 minutes.
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10
Add the cooled vegetables to the pot and cook another 10 minutes.
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11
Have ready 8 hot, sterilized pint (2-cup) canning jars and lids.
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12
(See pickled peppers for sterilizing instructions.)
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13
Pour chowchow into the jars, leaving about 1/4inch of space below the lip.
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14
Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
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15
Fill a large kettle fitted with a rack halfway with water and bring to a boil.
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16
Meanwhile, bring a teapot full of water to a boil.
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17
Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches.
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18
Bring to a boil and boil 10 minutes.
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19
Using tongs, remove jars from kettle.
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20
Using potholders, tighten lids.
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21
Allow to cool.
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22
Store in a cool, dark place.
