green tomatoes (diced) • jalapeños peppers (diced / optional) • green cabbage (grated) • red cabbage (for color & grated) • red bell sweet peppers (diced) • garlic (diced) (Optional) • sea salt • Warm 6 to 7 quart jars in hot water. After jars have warmed approximately 10 minutes, place fermented chow chow (with juice) in quart jars. A 20.8L pot should make 6 to 7 quarts for canning • Fill jars to a half inch from the top. Wipe top edges of jars and place lids on finger tight. Place jars in a pot at a medium boil for ten minutes. Jars will seal after removing them from pot • The water level must be just above your jar lids when boiling