I canned 5 jars of chow chow about 1 1/2 weeks ago and just realized I forget to put them in a water bath after the canning process. Should I through them out? They did seal.
Chow chow has enough acid and salt in it that you wouldn't need to pressure can it, however in order for it to be safe long-term you would need to process the jars in boiling water. If you haven't done this then your only option after a week and a half would be to throw them out.