Three days in the making, the results are in: it passed the mom test. You can't imagine the joy when the words, "mmm... tastes good" rolled off mom's tongue. And when I asked if the texture was good of each vegetable and did I cut them up to the right size, she said yes to the texture and that I cut mine a little smaller, but that's ok... she doesn't like the bigger pieces. I was elated. My first experience with chow chow was truly a learning experience. I had no idea what I was getting myself into and realize now the work involved over a multi-day period. First is the harvesting, then the preparing: cutting up, cleaning, shelling the lima and kidney beans, cooking until al dente and in some cases, not cooking at all. I had vegetables stuck in every corner of the refrigerator and almost forgot the celery until I looked over the recipe one last time before assembling everything in jars. I pondered over the brine... was there enough? My grandmothers recipe called for only 1 1/2 cups of vinegar which is hardly enough for two gallons of vegetables. My mom couldn't help me on what to do. Luckily, the Ball canning book had a recipe very similar and I used that measuring of liquid. It still didn't completely cover the vegetables, but I'm told they will still be fine other than the vegetables not covered my discolor with time. I have a feeling we'll eat it all before that happens. I ended up with 11 pints and 1 quart. And the better part? I'll be making it again... possibly even this year yet. It was a big hit in the family. We're all thrilled to be eating Chow Chow again.