Stacie, I peel the apple rings because I like them better that way. However, I get good, hard, fresh apples that will hold together. Sometimes if you peel softer apples, the rings just kind of disintegrate.

Chow chow was something we always used as a condiment, a favorite side with pork.

I can't help you with the mustard pickles, I've never made them.

Annie

Thanks Annie,

The apples that I have are really nice firm Granny Smith type apples from my in laws. I think that I am going to do some chow chow. I did make the Dixie relish mix that is in the BBB and that tastes pretty good and spicy.

BTW Annie,

I really wanted to go to Canny Camp but couldn't make it. With all the canning that I have gotten done in the last 2 weeks though it is a good thing that I stayed at home.

Stacie

My FIl likes chow chow with his black eyed peas. Hubby had some that didn't make it into a jar on a ham sandwich today and liked it.

The skins of the apples can be left on and seem to help hold the slices together better. My dads favorite was a baked apple. He cored them, but left on the bottoms and blossom stub. Added some cinnamon, brown sugar and a dollop of butter or margerine. Baked, and they seemed to gel all by them selves.