One chop just wouldn’t do.
From a box sold in Columbiaville, Michigan.
Calico Carrot Chop Chop
20 medium sized carrots, pared and cut
4 large sweet green peppers, quartered and seeded
4 large sweet red peppers, quartered and seeded
6 large onions, peeled and quartered
2 c. sugar
2 Tbsp. salt
2 c. cider vinegar
1 Tbsp. dry mustard
- Put carrots, green and red peppers, and onions through a food chopper, using a course blade. (About 14 c.)
- Place in kettle; add boiling water to cover; let stand 5 minutes, then drain. Return to kettle.
- Stir in remaining ingredients. Heat stirring several times to boiling, then simmer, stirring once or twice, five minutes. Put in jars.
Yesterdish reminder: Follow modern canning practices because botulism is never yesterdelicious.