Preserves, pickles, etc. recipes
BREAD & BUTTER PICKLES
½ peck cucumbers
8 medium size onions
½ c. salt
2 qts. cracked or shaved ice
1 qt. vinegar
2 tbs. mustard seed
1 tsp. turmeric
1 tsp. celery seed
5 c. sugar
Slice cucumbers and onions into rather thin rounds. Mix them with the salt
and shaved ice, weight them down, and leave for 3 to 4 hours. Drain. Now
add the rest of the ingredients and heat not quite to a boil, stirring carefully.
Then pack pickles and liquid into sterilized jars, seal and store.
SOUR CHERRIES
Choose good-quality cherries. Wash, drain, dry and them as desired.
Pack into sterilized jars, cover with wine vinegar, and seal jars tightly.
Store for a month before using.
CRAB APPLES
5 lb. crab apples
1 qt. vinegar
7 c. sugar
1 tb. whole cloves
2" cinnamon stick
Wash crab apples, leaving skin (and stem if desired), and prick several
holes in each. Bring to a boil remaining ingredients and crab apples, and
cook slowly until tender. Pack apples in sterilized jars and fill jars with the
hot syrup. Seal securely and store.
APPLES
Boiling water bath. Use hot pack only. Process with thin syrup, plain
water, or with sweetening as desired.
Slices: Rinse drained, prepared pieces. Cover with hot thin syrup or water,
boil gently for 5 minutes. Lift out and drain, saving cooking syrup or water.
Pack hot. Fill clean, hot jars, leaving ½ inch of headroom. Add boiling hot
syrup or water, leaving ½ inch of headroom; adjust lids. Process in a
boiling water bath (212F) pints for 15 minutes, quarts for 20 minutes.
Remove jars; complete seals if necessary.
Applesauce: Pare crisp, red apples, cut in 1/4s or 1/8s and remove core
parts; drop pieces in anti-discoloration solution. Put about 1 inch of water
in a large enameled or stainless kettle, fill with well-rinsed apple pieces to
within 2 inches of the top. Bring to a boil, stirring now and then to prevent
sticking, and cook until apples are tender. leave ass is for chunky sauce, or
put through a sieve or food mill for smoothness. Sweeten to taste if you
like; bring it briefly to boiling to dissolve any sweetening. Pack very hot.
Fill clean, hot jars with piping hot sauce, leaving ½ inch of headroom;
adjust lids. Process in a boiling water-bath (212F) 10 minutes for either
pints or quarts. Remove jars; complete seals if necessary.
FIGS
The green colored Kadota variety makes a particularly attractive product,
but whatever kind you use should be tree-ripened yet still firm. Long
boiling water bath. Use hot pack only. Prepare thin syrup. Wash ripe,
firm figs; do not peel or remove stems. Cover with boiling water and let
simmer for 5 minutes. Drain and pack hot. Fill jars with hot figs, leaving
½ inch of headroom. Add boiling syrup. Add 2 teaspoons lemon juice to
pints, 4 teaspoons lemon juice to quarts (an optional very thin slice of fresh
lemon may also be added to each jar for looks). Adjust lids. Process in a
boiling-water bath (212F) pints for 85 minutes, quarts for 90 minutes.
Remove jars; complete jars if necessary.
PEACHES
Boiling water bath only. Use raw or hot pack. Wash and scald briefly (by
dipping a few peaches at a time in boiling water) and dunk quickly in cold
water; slip off loosened skins. Halve, pit; scrape away dark fibers in the pit
cavity because they sometimes turn brown in canning. Slice if you like.
Treat peeled pieces immediately with an anti-discoloration solution. Rinse,
drain. Pack with thin or medium syrup.
Raw pack: Pack halves or slices attractively, leaving ½ inch of headroom.
Add boiling syrup, leaving ½ inch of headroom; adjust lids. Process in a
boiling water bath (212F) pints for 25 minutes, quarts for 30 minutes.
Remove jars; complete seals if necessary.
Preferred: Hot Pack: Simmer prepared peaches in hot syrup for 2 minutes.
Drain, reserving syrup. Fill jars with hot peaches, leaving ½ inch of
headroom. Add boiling syrup, leaving ½ inch of headroom; adjust lids.
Process in a boiling water bath (212F) pints for 20 minutes, quarts for 25
minutes. Remove jars; complete seals if necessary.
CANNING BERRIES
Berries are divided into 2 categories: SOFT (raspberries, blackberries,
boysenberries, dewberries, loganberries and youngberries) and FIRM
(blueberries, cranberries, currants, elderberries, gooseberries, and
huckleberries). The texture usually determines which pack to use; but
some of the firm ones may be dealt with in more than one way. Use raw
pack generally for soft berries, because they break down so much in
precooking. A hot pack in general makes a better product of most firm
berries. Thin and medium syrups are used more often than heavy, with
medium usually considered as giving a better table-ready product than
thin.
Raw pack: (soft berries) Fill clean, hot jars, shaking to settle the berries
for a firm pack, leave ½ inch of headroom. Add boiling thin or medium
syrup, leaving ½ inch of headroom; adjust lids. Process in a boiling water
bath - pints for 15 minutes, quarts for 20 minutes. Remove jars; complete
seals if necessary.
Standard hot pack (most firm berries): Measure berries into a kettle, and
add ½ cup of sugar for each 1 quart of berries. On lowest burner, bring
very slowly to a boil, shaking to the pan to prevent berries from sticking
(rather than stirring, which breaks them down). Remove from heat and let
them stand, covered, for several hours. This plumps up the berries and
keeps them from floating to the top of the container when they're
processed. For packing, reheat them slowly. As insurance, have some
hot thin or medium syrup on hand in case you run short of juice when
filling the containers. Fill jars with hot berries and juice, leaving ½ inch
of headroom. Proceed and process as for raw pack.
Unsweetened hot pack (most firm berries): This is often used for sugar-
restricted diets; it is also another way of canning berries intended for pies.
Pour just enough cold water in a kettle to cover the bottom. Add the
berries and place over very low heat. Bring to a simmer until they are hot
throughout, shaking the pot-not stirring- to keep them from sticking.
Pack hot fruit and its juice, leaving headroom as above; remove any air
bubbles by running a knife blade around the inner side of the container.
Process as for raw pack.
Blackberries: Raw pack. Usually considered soft, so for overall versatility
use raw pack. With boiling water or thin or medium syrup, but medium if
you want them table-ready.
Blueberries: Though in the firm category, they actually break down too
much in the standard hot pack (but they make a lovely sauce for ice cream,
etc., if you want to can them by hot pack with a good deal of extra
sweetening). Raw pack. With boiling water or syrup (medium
recommended). Raw pack variation: If you want to hold them as much
like their original texture and taste as possible when canned (to use like
fresh berries in cakes, muffins, pies), you must blanch them. Put no more
than 3 quarts of berries in a single layer of cheesecloth about 20 inches
square. Gather and hold the cloth by the corners, and dunk the bundle to
cover the berries in boiling water until juice spots show on the cloth -
about 30 seconds. Dip the bundle immediately in cold water to cool the
berries. Drain them. Fill jars, leaving ½ inch of headroom. Add no water
or sweetening; adjust lids. Process as for standard raw pack as above.
Boysenberries: Soft; in raw pack as above.
Cranberries: For about 6 pints whole sauce: Boil together 4 cups sugar and
2 cups water for 5 minutes. Add 8 cups (about 2 pounds) of washed,
stemmed cranberries, and boil without stirring until the skins burst. Pour
boiling hot into clean hot jars, leaving ½ inch of headroom, and run a
sterile knife or spatula around the inner side of the jar to remove trapped
air; adjust lids and process pints in a boiling water bath for 10 minutes.
Remove jars; complete seals if necessary.
Dewberries: Soft, in raw pack.
Raspberries: Tenderest of the soft berries, these really do better if they're
frozen. Raw pack and medium syrup.
Strawberries: Use a boiling water bath. Use hot pack only. Wash and
hull perfect berries that are red-ripe, firm and without white or hollow
centers. Measure berries. Using ½ to 1 cup sugar for each 4 cups of
berries, spread the berries and sugar in shallow pans for thin alternating
layers. Cover with waxed paper or foil and let stand at room temperature
for 2 to 4 hours. Then turn into a kettle and simmer for 5 minutes in their
own juice. Have some boiling thin syrup on hand if there's not enough
juice for packing. Hot pack only. Fill jars, leaving ½ inch of headroom
(adding a bit of hot syrup if needed); adjust lids. Process in a boiling
water bath - pints for 10 minutes, quarts for 15 minutes. Remove jars,
complete seals if necessary.
WHOLE TOMATOES, SALAD STYLE
Use a boiling water bath. Use raw pack. In advance prepare enough
tomato juice to be the canning liquid for the batch. Figure on ½ to ¾ c.
of hot juice for each pint jar, 1 to 1 ½ c. of juice for each quart. Hold the
juice in a sterilized, covered container until you're ready to heat it to fill the
jars. Caution: Don't dilute the acidity of the pack by eking out the tomato
juice with boiling water - be ready to use canned juice if your planning
went wrong). Peel select, thoroughly washed tomatoes by dunking them
in briskly boiling water for about 30 seconds, then in cold water; handle
gently as you strip off the skins and core the fruit. Fit whole tomatoes
snugly in jars, but without pressing so much that you break then into
clean scalded jars, leaving ½ inch of headroom. Add ¼ tsp. fine crystalline
citric acid (or 1 tb. white vinegar) and ½ tsp. salt to pints; add ½ tsp. citric
acid (or 2 tbs. white vinegar) and 1 tsp. salt to quarts. Add boiling juice,
leaving ½ inch of headroom for both pints and quarts (hold the tomatoes
away from the jars side with the blade of a table knife to let the hot liquid
fill all the gaps). Adjust lids; process in a boiling water bath 40 minutes for
pints, 50 minutes for quarts. Remove jars, complete seals if necessary.
CUT-UP PLAIN TOMATOES
Boiling water bath preferred. Use hot pack only. Select, wash, peel; cut in
quarters or eighths, saving all juice possible. In a large enameled kettle
bring cut tomatoes to a boil in their own juice, and cook gently for 5
minutes, stirring so they don't stick. Pack n clean scalded jars with boiling
hot tomatoes and their juice, leaving ½ inch of headroom. Add ¼ tsp.
crystalline citric acid (or 1 tb. white vinegar) and ½ tsp. salt to pints; add
½ tsp. citric acid (or 2 tbs. white vinegar) and 1 tsp. salt to quarts. Adjust
lids. Process in a boiling water bath 15 minutes for pints, 20 minutes for
quarts. Remove jars; complete seals if necessary.
BEANS, BAKED
Pressure canning only. Hot pack only-either hot from the oven or reheated.
If the cooked beans have got cold or too dry, add a bit of hot water as you
reheat them, so they'll be juicy enough again. Pack beans hot in scalded
jars, leaving 1 inch of headroom. Pressure-process at 10 pounds (240F) -
pints for 80 minutes, quarts for 100 minutes. Remove jars; complete seals
if necessary.
BEANS, GREEN/ITALIAN/SNAP/STRING/WAX
Pressure canning only. Use raw or hot pack (hot makes them supple and
permits a more solid pack). Wash, trim ends. Sort roughly for size; you
may want some whole in a fancy pack (upright like asparagus spears), or
others frenched or cut on a slant in 1 inch pieces. If you're stuck with
doing some bigger, older ones, though, break off tips and tails, unzip their
strings along their length, cut them in small pieces, and pack them by
themselves.
Raw pack: Fill jars as tightly as you can, leaving ½ inch of headroom.
Add ½ tsp. salt to pints, 1 tsp. to quarts. Add boiling water, leaving ½
inch headroom. Adjust lids. Pressure process at 10 pounds (240F) -
pints for 20 minutes, quarts for 25 minutes. Remove jars; complete seal if
necessary.
Preferred: Hot pack: Cover clean, trimmed beans with boiling water and
boil 5 minutes. Drain, keeping the hot cooking water. Pack whole beans
upright; use a funnel to pack the cut ones. Fill jars with hot beans,
leaving ½ inch of headroom. Add ½ tsp. salt to pints; 1 tsp. to quarts.
Add boiling hot cooking water, leaving ½ inch of headroom. Adjust lids.
Pressure-process at 10 pounds (240F) - pints for 20 minutes, quarts for 25
minutes. Remove jars; complete seals if necessary.
CARROTS
Only pressure canning. Raw or hot pack. Sort for size. Wash, scrubbing
well, and scrape. Slice, dices, cut in strips.
Raw pack: Fill tightly, leaving 1 inch of headroom. Add ½ tsp. salt to
pints, 1 tsp. to quarts. Add boiling water, leaving ½ inch of headroom
(water comes above the carrots); adjust lids. Pressure process at 10
pounds (240F) - pints for 25 minutes, quarts for 30 minutes. Remove jars;
complete seal if necessary.
Preferred: Hot pack: Cover clean, scraped, cut or whole carrots with
boiling water, bring again to a full boil; drain, but save the water to put in
the jars for processing. Pack hot carrots in jars, leaving just ½ inch of
headroom. Proceed as for Raw pack, using the cooking water for the
added processing liquid.
SQUASH - CHAYOTE, SUMMER, ZUCCHINI
Pressure canning only. Use raw or hot pack. Wash, trim ends, but do not
peel. Cut in ½ inch slices; halve or quarter the slices to make the pieces
uniform.
Raw pack: Pack tightly in clean, hot jars, leaving 1 inch of headroom.
Add ½ tsp. salt to pints, 1 tsp. to quarts. Add boiling water, leaving ½
inch of headroom (water will come over the top of the squash); adjust lids.
Pressure-process at 10 pounds (240F) - pints for 25 minutes, quarts for 30
minutes. Remove jars; complete seals if necessary.
Preferred: Hot pack: Prepare as for raw pack. Cover with boiling water,
bring to a boil. Drain, saving the hot cooking liquid for processing. Pack
hot squash loosely, leaving ½ inch of headroom. Proceed as for raw pack,
but pressure-process pints for 30 minutes, quarts for 40 minutes. (Hot
squash is more dense than raw, so requires longer processing). Remove
jars, complete seals if necessary.
PICKLED PEPPERS
4 quarts long red, green or yellow peppers
1 ½ c. salt
4 quarts plus 2 cups water
2 tbs. prepared horseradish
2 garlic cloves
10 cups vinegar
¼ c. honey
Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over
peppers and let stand 12 to 18 hours in a cool place. Drain, rinse and drain
thoroughly. Combine 2 cups water and all remaining ingredients except
honey; simmer 15 minutes and then add honey. Remove garlic. Pack
peppers into hot jars, leaving ¼ inch head space. Pour boiling hot pickling
liquid over peppers, leaving ¼ inch head space. Adjust caps. Process
half-pints and pints 10 minutes in a boiling water bath.
CANNING VEGETABLES
Preparing your vegetables:
It is not necessary to precook or blanch vegetables intended for canning
as you do for freezing and drying, since the enzymes that would otherwise
bred down the food are killed by the heat in the canning process.
Vegetables may be packed salted or unsalted.
Processing vegetables in the steam-pressure canner:
1. Put 2 or 3 inches of hot water in the bottom of the canner.
2. If you are using glass jars, wash and rinse them and put them into
hot water until needed. Pour boiling water over the lids and set them
aside.
3. Prepare vegetables for canning.
4. If you are using jars, pack vegetables, either raw or hot, into jars,
leaving a ½ to 1 inch headspace. Pour in enough boiling water to
cover vegetables. Wipe tops and threads of jars and screw tops on
tightly.
5. Set the closed jars on a rack in the canner so that steam can
circulate around them freely. Jars should have a metal rack between
layers.
6. Fasten the cover of the canner securely so that no steam escapes
except at the open petcock or weighted gauge opening.
7. Allow steam to escape from the opening for 10 minutes so all the
air is driven out of the canner. Then close the petcock or put on the
weighted gauge and let the pressure rise to 10 pounds.
8. Start counting time as soon as 10 pounds pressure is reached,
and process for the required time. Keep the pressure as uniform as
possible by regulating heat under the canner.
9. At the end of processing time, gently remove the canner from the
heat.
10. If you are using glass jars, let the canner stand until pressure
returns to zero. Wait a minute or two, then slowly open petcock or
remove weighted gauge. Unfasten cover and tilt far side up so that
steam escapes away from you. As you take jars from the canner,
complete the seal if the jars are not the self-sealing type. If they are
the common two-piece self-sealing lids, press down on the center of
the lid. If it is down already or stays down, the jar is sealed. If the jars
fail to seal, reprocess them, put into the refrigerator for use within the
next few days, or freeze them. Set jars upright on a rack, placing them
far enough apart so that the air can circulate around all of them.
PREPARING VEGETABLES FOR FREEZING
1. Line up everything needed for blanching and freezing first.
2. Pick young, tender vegetables for freezer storage. As a rule, it is better
to choose slightly immature produce over any that is fully ripe; avoid
bruised, damaged, or overripe vegetables.
3. Blanch with care and without delay. Vegetables should be thoroughly
cleaned, edible parts cut into pieces if desired, then heated to stop or slow
down enzyme action. For scalding, use at least 1 gallon of water to each
pound of vegetables, preheated to boiling point in a covered kettle. Start
timing as soon as basket or bag is immersed or set in place for steaming.
4. Cool quickly to stop cooking at the right point. Plunge blanched
vegetables into cold water; ice water or cold running water will do best.
5. Package at once into suitable containers. Glass jars require a 1 to 1 ½
inch headspace; paper and plastic containers call for leaving a ½ inch
headspace, except for vegetables like asparagus and broccoli that pack
loosely and need no extra room. Work out air pockets by gently running a
knife around the interior sides of the containers, then seal tightly.
6. Label all frozen food packages; indicate vegetable, date of freezing
and variety. Maximum freezer periods for most vegetables are 8 to 12
months. Except for spinach and corn on the cob, cook without thawing.
Beans, snap: Pick when pods are of desired length, but before seeds
mature. Wash in cold water and drain. Snip ends and cut, if desired.
Blanch in steam or boiling water, 3 to 4 minutes depending on size and
maturity. Cool, pack and freeze.
Beans, Lima: Pick when pods are slightly rounded and bright green.
Wash and blanch in steam or boiling water for 4 minutes, drain and shell.
Rinse shelled beans in cold water. No additional blanching is necessary.
Pack and freeze.
Beans, shelled: Pick pods when they are well filled, bright green, and
tender. Wash and blanch for 2 minutes in boiling water or 2 or 3 minutes
in steam. Cool, pack and freeze.
Okra: Select young, tender pods. Wash and cut off stems so as not to
rupture seed cells. Blanch 2 to 3 minutes in boiling water, or 5 minutes in
steam. Cool; freeze whole or slice crosswise.
Peas: Pick when seeds become plump and pods are rounded. Freeze the
same day they are harvested, as sugar is lost rapidly at room temperature.
Discard immature and tough peas. Shell peas. Do not wash. Blanch 1 ½
minutes in steam or boiling water. Cool, pack and freeze.
Peppers, hot: Wash and stem. Leave whole and pack fresh; there is no
need to blanch them first.
Peppers, sweet: Select when fully ripe, either green or red varieties. Skin
should be glossy and thick. Wash and halve. Remove seeds and pulp.
Slice or dice. Peppers do not require blanching, but you may blanch for 2
minutes in steam or boiling water. This makes packing easier and will help
to keep especially large peppers from getting tough during freezing. Cool,
pack and freeze.
Pumpkin, summer an winter squash: harvest when fully colored and when
shell becomes hard on pumpkins and winter squash. Summer squash
should be harvested before rind becomes hard. Wash, pare and cut into
small pieces. Cook winter squash and pumpkins completed before packing.
Do not add seasoning. Blanch summer squash in steam or boiling water 4
minutes, an blanch zucchini 2 to 3 minutes, depending on size. Slice
summer squash ½ inch thick. Cool, pack and freeze.
Rhubarb: Choose crisp, tender red stalks. Early spring rhubarb freezes
best. Remove leaves and discard any wooden ends. Wash and cut into
1 inch pieces. Blanch for 1 ½ minutes in steam or boiling water and pack
dry; or pack fresh and cover with syrup or favorite sauce.
TIMETABLE FOR PROCESSING LOW-ACID VEGETABLES - Processing
time at 10 lb. PSI unless otherwise noted, time in glass jars - 1. pints (min);
2. quarts (min).
ASPARAGUS: Raw Pack: Wash asparagus; trim off scales and tough
ends and wash again. Cut into 1 ich pieces. Pack asparagus as tightly as
possible without crushing to ½ inch of top. 1: 25; 2: 30. Hot pack:
Prepare as for raw pack; then cover with boiling water. Boil 2 or 3 minutes.
Pack asparagus loosely to ½ inch of top. Cover with boiling water, leaving
½ inch at top. 1: 25; 2: 30.
BEANS, LIMA: Raw pack: Shell and wash beans. Pack the small type
loosely to 1 inch of top of jar for pints and 1 ½ inches for quarts; for large
beans fill to3/4 inhc of top for pints and 1 ¼ inches for quarts. Cover with
boiliing water. 1: 40; 2: 50. Hot pack: Shell the beans, then cover with
boilig water and boil 5 minutes. Pack beans in jars loosely to 1 inch of top.
Cover with boiling water, leaving 1 inch at top. 1: 40; 2: 50.
BEANS, YELLOW AND GREEN: Raw pack: Wash beans. Trim ends and
cut into 1 inch pieces. Pack tightyly into jars to ½ inch of top. Cover with
boiling water, leaving ½ inch at top. 1: 20; 2: 25.
Hot pack: Prepare as for raw pack. Thencover with boiling water and boil
5 minutes. Pack beans in jars loosely to ½ inch of top. Cover with boiling
cooking liquid and wtaree, leaving ½ inch at top. 1: 20; 2: 25.
CARROTS: Raw pack: Wash and scrape carrots. Slice, dice or leave
whole. Pack tightly in jars to 1 inch of top. Cover with boiling water,
leaving 1 inch of top. 1: 25; 2: 30. Hot pack: Prepare as for raw pack,
then ocver with boiling water and bring to boil. Pack carrots in jars to ½
inch of top. Cover with boiling liquid and water, leaving ½ inch at top.
1: 25; 2: 30.
CORN, WHOLE KERNEL Raw pack: Husk corn and remove silk. Wash.
Cut corn from cob at aboutt 2/3 the depth of kernel. Pack corn loosely to
1 inch of top with mixture of corn and liquid. 1: 55; 2: 85.
OKRA: Hot pack: Choose young, tender pods only. Wash and trim
stems. Leave whole or cut into 1" slices. Cover with boiling water and
boil for 1 minute. Drain, reserving liquid. Pack i8nto jars and cover with
hot liquid, leaving 1 inch at top. 1: 20; 2: 40.
ONIONS, SMALL WHITE: Hot Pack: Choose onions of uniform size,
about 1" in diameter. Peel, trim off roots and stalks and wash if necessary.
Cover with boiling water and cook gently for 5 minutes. Pack hot onions
loosely in jar and cover with boiling liquid to within ½ inch of top. 1: 25;
2: 30.
PEAS, GREEN: Raw pack: Shell and wash peas. Pack peas loosely to 1
inch of top. Cover with boiing water, elaving 1 inch at top. 1: 40; 2: 40.
Hot pack: Prepare as for wraw pack. Cover with boiilng water and bring to
a boil. Pack peas loosely in jars to 1 inhc of top. Cover with boining water,
leaving 1 inch at top. 1: 40; 2: 40.
PEAS, SNOW OR SUGAR, WHOLE PODS: Raw Pack: Trim, wash, and
pack loosely in jars to 1 inch of top. Cover with boiling water, leaving 1
inch at top. 1: 20; 2: 25.
PEPPERS, SWEET: Hot pack: Remove stem, core, and remove seeds and
inner white membreane. Remove skins by first plunging in boiling water
for a few minutes, then running under cold water, and finally taking off the
skins. Slice peppers for flatten whole havles and pack carefuloly in layers.
Cover with boiling water to within ½ inch of top. You can add ½ tb. of
lemon juice or 1 tb. of vinegar per pint if you wish. PROCESS AT 5
POUNDS PRESSURE. 1: 50; 2: 60.
POTATOES: Hot pack (cubed). Wash, peel and cut into ½ inch cubes.
Dip cubes in brine (1 tsp. salt to 1 qt. water) to prevent darkening. Drai.
Cook for 2 minutes in boiling water. Pack hot and cover wtih boiing water
to within 1 inch of top. 1: 35; 2: 40 Hot pack (whole). Use potatoes 1 to
2 ½ inhces in diameter. Wash, peel, and cook in boiling water for 10
minutes. Pack hot and cover with hot cooking liquid or boiling water to
within 1 inch of top. 1: 30; 2: 40.
PUMPKINS AND WINTER SQUASH: Can only cubes!! Hot pack:
Wash pumpkin or winter squash, remove seeds and peel. Cut into 1 inch
cubes. Steam until tender (about 25 minutes). Pack hot and cover with hot
cooking liquid or boiling water to within ½ inhc of top. 1: 55; 2: 90.
SPINACH AND OTHER GREENS: Hot pack: Pick over and wash
thoroughly. Cut out tough stems and midribs. Place about 2 ½ lbs. of
spinach in cheesecloth bag and steam for about 10 minutes or until well
wilted. Pack loosely to ½ inch of top. Cover with boiling water, leaving ½
inch at top. 1: 70; 2: 90.
VEGETABLE SOUPS: Prepare according to your favorite recipe, but cook
only half or less the time suggested; let the soup do most of its cooking
during processing. Pack to within 1 inch of top. 1: 60; 2: 75
DILLED GREEN BEANS
4 lbs. green beans
8 dried chile peppers, 2" long
4 tsp. mustard seeds
4 tsp. dill seed
8 cloves garlic
5 c. vinegar
5 c. water
Cut beans into length to fill pint jars. Pack beans into hot, scalded jars;
add 1 chile pepper, ½ tsp. mustard seed, ½ tsp. dill seed and 1 clove garlic
to each jar. Combine vinegar and water in enamel or stainless steel pan;
heat to boiling. Pour boiling water over beans, filling jars, leaving ¼ inch
headspace. Seal and process in a BW bath for 5 minutes. Yield: 8 pints.
PICKLED SWEET PEPPERS
3 lbs. green peppers, cleaned and sliced lengthwise
1 qt. cider vinegar
¼ c. honey
Blanch pepper strips in steam for 2 minutes. Drain. Combine vinegar and
honey in an enamel or stainless saucepan. Bring to a boil. Meanwhile,
pack pepper strips in hot, scalded pint jars. Cover with the hot vinegar
solution, leaving ¼ inch headspace. Seal and process for 10 minutes in
a BW bath. 4 to 5 pints.
CELERY RELISH
1 qt. celery, chopped
1 c. white onions, chopped
2 large red peppers
2 large green peppers
1 tsp. salt
2 c. vinegar
½ c. sugar
1 tsp. pepper
Let vegetables and salt stand 30 minutes. Add other ingredients and
pack in sterilized jars and seal.
CRANBERRY APPLE RELISH
1 qt. cranberries
2 c. apples
1 c. sugar
Grind cranberries and apples and add sugar. Delicious with fowl or lamb.
BREAD AND BUTTER PICKLES
4 qts. cucumbers, sliced thin
8 small onions, sliced thin
Mix all together with 1 qt. ice cubes and ½ c. salt. Let stand 3 hours. Drain
well and have prepared 5 c. vinegar, 1 ½ tsp. turmeric, 5 c. sugar, 2 tbs.
mustard seed, 1 tsp. celery salt. Cook slowly but do not boil. Seal hot.
STRAWBERRY PRESERVES
Take 4 c. strawberries which have been washed and hulled and 5 c. sugar.
Place 1 c. of berries in a heavy saucepan and cover with 1 c. sugar and
continue until all the berries and sugar have been placed in the saucepan
layer by layer. Bring slowly to a boil and boil gently for 9 minutes. Remove
from fire and add 3 tbs. lemon juice. Let stand overnight. Next day bring
to a boil and let boil gently an additional 9 minutes. Remove from fire,
skim and let stand in saucepan until thoroughly cold, then seal in hot
sterilized jars. The berries remain whole and retain their natural flavor and
color.
PICKLED BEETS, CARROTS, OR
CAULIFLOWER
Cook small vegetables until tender. Cold dip and slip skins off beets.
Make a pickling syrup of 2 c. sugar, 2 c. water, 2 c. vinegar, 1 lemon sliced
thin, 1 TB. cinnamon, 1 tsp. cloves, 1 tsp. allspice. Tie spices in a cloth or
omit them and the lemon. Cover mixture and simmer 15 minutes. Seal.
SPICED PICKLES
Wash medium sized cucumbers and slice about 1" thick. Mix 1 c. vinegar,
1 c. sugar, ½ tsp. salt, ½ tsp. mustard seed, ½ tsp. celery salt or seed, ½ tsp.
turmeric and bring to boil. Add cucumbers and put in jars. Add whole
cloves and cinnamon sticks in small amounts. Seal.
CATSUP
Wash and cut into pieces 1 bushel ripe tomatoes and 1 dozen med sized
onions. Cook tomatoes and onions together until soft, then press through
a sieve. Let stand overnight and then pour off the clear liquid that comes
to the top. Place the remaining tomato pulp in large kettle and add the
following: 2 ½ qts. sugar, 2 qts. cider vinegar (save out 1 cup and add
when catsup is partly cooked down), 2 tsp. red pepper, 4 tbs. salt, 1 tsp.
mixed pickling spices, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. mustard, 1 tsp.
celery seed, 1 tsp. allspice. Tie spices in small bag and add tomato pulp.
Boil slowly until thick, stirring occasionally. Remove spice bag and seal
catsup in hot sterilized jars (makes 15 pints).
STEWED PUMPKIN FOR PIES
Deep colored pumpkins are best. Cut pumpkin in half, remove seeds, pare
and cut in small pieces. Put in sauce pan with a very little water and cook
slowly until tender. Now set on back of stove and cook slowly for half a
day. Stir often to keep from burning. When cool, puree.
ORANGE MARMALADE
2 doz. oranges
4 grape fruit
4 lemons
sugar
Shred fine, thin outside peeling of four oranges and two lemons. Cook in
little water until tender. Squeeze juice from fruit. Boil 20 minutes, add
cooked peeling and equal measure of sugar. Boil and skim, cooking slowly
until jellied.
CHILI SAUCE
8 qts. tomatoes
3 c. peppers
2 c. onions
3 c. sugar
1 c. salt
1 ½ quart vinegar
3 tsp. cloves
3 tsp. cinnamon
2 tsp. ginger
2 tsp. nutmeg
½ tsp. celery seed
Chop tomatoes, peppers and onions very fine. Mix with other ingredients.
Boil 3 hours. Bottle and seal.
MINCEMEAT #1
3 lb. chopped lean beef
½ lb. chopped suet
8 c. chopped apples
6 c. sugar
1/3 c. molasses
2 qts. cider
½ c. chopped citron
4 c. raisins
1 Tb. salt
2 tsp. cinnamon
1 tsp. clvoes
1 tsp. nutmeg
½ c. chopped candied orange peel
Mix and cook slowly 1 ½ hours. Pour into jars and seal at once. Spiced
fruit juices are good to add to the mixture when ready to place in the pies.
MINCEMEAT #2
5 c. chopped cooked meat
2 ½ c. chopped suet
7 ½ c. choipped apples
3 c. cider
½ c. vinegar
5 c. sugar
¾ lb. citron
2 ½ c. chopped raisins
1 c. brandy
1 tb. mace
3 tbs. cinnamon
2 tbs. EACH cloves, allspice, nutmeg, lemon extract
1 tb. almond extract
juice of 2 lemons
juice of 1 orange
Mix above ingredients, reduce liquor in which meat was cooked to three
cups full, add to mixture. Season with salt. Bring to boiling point and let
simmer 1 ½ hours, seal and it will keep for years.
MINCEMEAT #3
2 lbs. boiled lean beef chopped fine
1 lb. suet minced to powder
5 lb. apples chopped
2 lb. raisins
2 lb. sultana raisins
2 lb. currants
¾ lb. citron, cut fine
2 tbs. cinnamon
1 tb. nutmeg
2 tbs. mace
1 tb EACH cloves, allspice, fine salt
2 ½ lb. brown sugar
1 qt. sherry
1 pint of brandy
Do not cook. Mix thoroughly and cover closely.
MINCEMEAT #4
2 lb. raisins
1 lb. currants
½ lb. citron
2 lb. apples
1 lb. sugar
2 lemons
¾ pint whiskey
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
2 oranges
Put the spices to soak in a little of the whiskey; add orange and lemon
juice, raisins, currants, citron, cut in strips, then add apples chopped, and
rest of whiskey. Seal in fruit jars.
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