These are from the family cookbook that my mother put together a few years ago.
CANNED APPLE PIE FILLING
10 cups water 4 1/2 cups sugar 1/4 tsp. nutmeg 2 tsp. cinnamon
1 cup cornstarch 3 T. lemon juice 1 tsp. salt
2-3 drops yellow food coloring 5 1/2 lb. apples peeled, cored, & sliced
In large pan blend sugar, cornstarch, cinnamon, nutmeg, and salt. Stir in cups of water. Cook and stir until mixture comes to a boil and thickens. Add lemon juice and food coloring. Remove from heat. Fill jars with apples. Add hot syrup to neck - Process for 20 minutes in pressure cooker. (7 quarts)
Syrup for cantaloupe is 2 cups sugar and 1 3/4 cups syrup. Pour over diced up fruit and freeze.
10 lb. crabapples 5 cups vinegar 2 1/2 qt. Sugar (5 lb.)
1/2 pkg. pickling spice (1 oz.)
Choose juicy crabapples. Wash and prick each a couple of times. Mix sugar, vinegar, and spices (tied in a bag. I usually use a cut up handiwipe.) Add apples and simmer slowly until tender and translucent. Pack in hot sterile jars. Fill with hot syrup to 1/2 from top. Seal immediately - do not process. (Option is to cold pack - bring water to a boil and then take jars out.)
FREEZER STRAWBERRY JAM
2 cups crushed strawberries 4 cups sugar 1 box powdered pectin 3/4 cup water
Crush berries completely before measuring into the bowl. Add sugar and mix well. Combine water and pectin - bring to a boil for 1 minutes. Stirring constantly.
Stir into fruit mixture and continue stirring for the next 3 minutes. Ladle into jars even though a few sugar crystals will remain. Cover with a tight lid.
Allow to stand at room temperature for 24 hours then place in freezer. Makes 6 medium glasses.
Measure grapes that have been picked from stems in a measuring cup and turned into a large sauce pan. Press down. Now add the same amount of sugar. Mash a little to start juice flowing.
Put on to boil and watch closely that it boils just 20 minutes from first bubble.
Pour through a large hole colander. Stir until there is nothing but skins and seeds left. Now stir juice and pour into glasses and seal. Recipe comes from the South.
ROSALIE'S PEACH JAM
Cut well ripened peaches into small pieces. Put into a large kettle without additional water and cook slowly for 20 minutes or until peaches are slightly softened. Measure peach pulp and for each cup of peaches add 1 cup sugar.
Return to fire and cook until of desired consistency pour into sterilized jars and seal.
CRISP DILL PICKLES
Recipe calls for 20 to 25 medium sized cucumbers that you have cut just a slice off the top of bottom of each cucumber. Then pack cucumbers in sterilized jars after putting the first dill head in jar.
Place in each jar, 2 heads of dill (one on the bottom and one on the top.)
1 tsp. mustard seed 1 clove garlic 1/8 tsp. powdered alum
Heat to boiling 5+ cups cider vinegar 10 cups water 1/3 coarse salt
Fill jars with hot liquid and seal with canning lids. (Use the cold pack method - Put jars in pan. Fill pan with water up to the bottom of the rings. Bring water to a boil. Remove jars and let cool. Tighten lids when removing. Jars should seal.) Don't use for at least a month after canning.
CUCUMBER CELERY RELISH
Measure everything after you grind it. You can either use a hand grinder or a blender to do this recipe. You need to squeeze out the liquid before measuring the ingredients also.
4 cups cucumber 1 cup green peppers 3 cups onions 3 cups celery
1/2 cup of salt pimento or red peppers (just enough for color)
Add 4 cups water poured over vegetables and let stand 4 hours. Drain thoroughly and wash (put ingredients in colander and rinse under faucet water). Squeeze water out before putting into pan for cooking.
Add 4 cups sugar, 4 cups vinegar, 1 T. celery seed, 1 T. mustard seed. Bring to boil stirring until dissolved. Cook 10 minutes after it starts to boil with relish mixture in it. (I usually double the recipe for this amount of sugar and vinegar.) You can add a couple of drops of green food coloring. To make sure they seal, I use the cold pack method. Put in kettle with water up to the ring on the jar. Bring to boil and then remove and cool.
BOX PICKLES FOR 1 1/2 GALLON
1/2 gallon of pickles small and medium size. Leave whole. Pack in jar. Add 1 1/2 T. mixed pickling spice, 2 T. salt, 2 cups cider vinegar. Pour over pickles. Finish filling with water. Put lid on and let set in refrigerator for 3 weeks. After 3 weeks pour off and throw liquid away. Slice or split cukes. Repack in jar. Add 3 cups of sugar. Put cap back on jar. Place in refrigerator. Shake once in a while. When the sugar is dissolved they are ready to use.
JOHN'S FAVORITE SWEET PICKLE STICKS
9 med. cucumbers (about 4 1/2 inches long)
6 cups boiling water 2 1/3 cup vinegar
2 T. salt 3 1/4 tsp. turmeric
2 1/4 cup sugar 1 T. celery seed
3/4 tsp. mustard seed
Select fresh, firm cucumbers. Wash and cut into sticks. Pour boiling water over and let stand over-night. Next day, drain, pack solidly into clean jars. Combine remaining ingredients and boil 5 minutes. Pour this boiling liquid over the cucumbers in the jars. Place caps on jars, screwing the bands on tight. Process in boiling water 5 minutes. Makes 3-4 pints. (I usually triple the recipe) Good luck and good eating!
7 lb. cucumbers (about 1 gal.) sliced 1/4 in. thick
2 cups of lime (use fresh, not left over from last year)
2 gallon of cold water (town water preferred)
Let stand 24 hours in limewater. Take pickles out of limewater and rinse 3 times. (Put in fresh water in sink and rinse from side to side in a double sink - 3 times.) Let stand in clear cold water for 3 hours. Drain and wash cucumbers. Put in the following cold mixture and let stand overnight.
8 cups sugar 2 tsp. mixed pickling spices(Put spices in bag) 2 qt. Vinegar
1 tsp. celery seed 2 T. salt
You can add some green food coloring if desired. Next morning simmer all together for 35 minutes, put in sterilized jars, and seal. I usually put them in a cold packer and bring them to a boil. Remove and tighten jars. Jars that do not seal after a few hours you will need to refrigerate.
Cut off tops of beets leaving at least 3-4 inches. (They will bleed if too short.) Wash the dirt off beets. Cook in large kettle until tender. Then dip in cold water. Peel off skins and put beets in another large kettle with the following syrup.
2 cups sugar 1 tsp. cloves 2 cups water 1 tsp. allspice 2 cups cider vinegar
1 T. cinnamon 1 tsp. salt 1 thinly sliced lemon (optional)
Pour over beets and simmer 15 minutes. Pack into sterilized jars and seal. Use the cold pack method to seal. It takes 3-4 recipes to fill a cold packer with quart jars.
PICKLED HOT PEPPERS
You might want to wear rubber gloves when processing. Wash peppers. Cut the tips off each end. Don't take the seeds out as they will burn your hands. Pack them into jars. Place a clove or 2 of garlic in each jar. You can also cut up celery and add to each jar. Fill jar with white vinegar (undiluted and don't heat.) Seal (by heating you inner lid before putting on each jar). Let jars set for about a month before using.
(Ruth Ann Marley)
2 gallons of very small cucumbers - (washed individually, slicing a sliver off each end of each of the cucumbers.)
1 gallon of water 1 cup salt
Put into a large crock or plastic container. Stir each day for 7 days. (Mark on the calendar.)
8th day - drain the water and wash. Pour clear boiling water and let stand for 24 hours.
9th day - drain and add boiling water and 1 tsp. alum to 1 gallon of water.
10th day - drain and add clear boiling water
11th day - drain and add 8 cups sugar, 8 cups vinegar, 4 T. pickling spices. Heat to a boil and let stand for 24 hours.
12th day - reheat and add 1/2 cups sugar - drain off liquid and then add back to pickles.
13th day - repeat 12th day.
14th day - optional - repeat 12th day and then put in sterilized jars and seal using the cold pack method.
SWEET CUCUMBER PICKLES
(This is the recipe I like the best.)
300 small cucumbers (finger size, it takes at least this many or more. I usually fill up the liquid with as many cucumbers as I can. You need to take a slice off each end of the cucumbers.)
1 cup salt boiling water 1/2 gallon vinegar 4 T. sugar 4 T. dry mustard
4 T. salt 3 lb. sugar 1/3 cup whole mixed pickling spice
Wash cucumbers and put in crock or plastic bucket. Add 1 cup salt and enough boiling water to cover. Let stand overnight.
Drain and wipe each cucumber. Put vinegar, mustard, salt, and spice in a small tied bag (I usually use a handiwipe cut up) with 4 T. sugar into container. Stir and add cucumbers. Cover
Each morning for the 18 days add 1/2 cup sugar. Stirring after each addition. Transfer at the end of the 18 days to sterilized jars. (Sterilized by running jars through the dishwasher. Seal in jars by using the cold packer method.
SWEET DILL PICKLES
Whole pickle cut in slices
Add 1 cup brown sugar and 1 cup water
Boil and add to pickles
Let set a couple of days.
2 tsp. chili powder small amount of salt and pepper dash of onion salt and flakes
dash of oregano Any other spice you like
Equivalent of 1 envelope.
CANNED PIZZA SAUCE
4 quarts of tomatoes 1 large onion sliced 1 small sweet pepper 1 tsp. oregano
1/4 tsp. basil 2 tsp. salt 1 small hot red pepper 1 clove garlic minced
Peel, chop, and measure tomatoes; and add onions, sliced seeded peppers and garlic.
Cook until vegetables are tender. Put through a food processor. Add oregano, basil, and salt. Cook until thick. Pour into jars and seal. Process plants for 30 minutes. Quarts for 45 minutes in hot water bath (cold packer). Remove and store. (Makes 7 pints.)
Peel and slice a peck of red tomatoes 6 green peppers & 6 onions (chopped fine)
2 T. cinnamon 2 T. cloves 1 T. salt 2 cups brown sugar 5 cups vinegar
Put all ingredients together. Boil for 2 hours and seal in air-tight jars. (Cold pack until water comes to a boil.) Mom usually put in pint jars.
20 large tomatoes 4 cups white vinegar 6 medium onions 3 T. salt
12 red peppers 5 1/2 cups granulated sugar
Peel tomatoes and cut into pieces. Remove seeds from peppers and chop. Be sure to not touch surface. Chop onions and mix with tomatoes and peppers. Add other ingredients and cook until mixture thickens. Pour into jars and seal.
16 lb. tomatoes peeled and diced 1/2 cup salad oil 2 medium peppers diced
4 medium onions diced 1/4 cup sugar 4 cloves of garlic minced
2 (12 oz.) can tomato paste 2 T. basil 1/4 cup parsley (2 T. dried)
2 T. oregano 2 T. salt 3/4 tsp. pepper
2 bay leaves
Cook onion and garlic in oil - 10 minutes. Add tomatoes. Then add rest of ingredients. Cook for 2 hours. Makes 10 pints. Pressure cook for 10 minutes at 10 pounds.
TOMATO BARBEQUE SAUCE
2 quarts ripe tomatoes (grind first) 1 tsp. ground mustard 2 green peppers
1 tsp. ground cloves 2 bunches celery 1 tsp. ground allspice
2 onions 1 tsp. celery seed 2 T. salt
2 cups vinegar 2 tsp. turmeric 2 cups sugar
Cook 2 hours. 15 minutes before putting in jars add ginger snaps (2) and boil 15 minutes. Stir well.
1 peck ripe tomatoes unpeeled and quartered 5 onions slices 1 T. salt
2 sweet red peppers, chopped 1 T. celery seed 2 cups vinegar
1/2 - 1 cup sugar 2 inch stick of cinnamon
Boil tomatoes, onions, and peppers together until soft. Strain through sieve. Add spices tied in a bag, salt and sugar and boil rapidly until quantity is reduced about 1/2. Remove spices when mixture is sufficiently seasoned. Add vinegar and continue to cook rapidly until desired consistency. Pour into sterilized bottles or jars. Filling to the top and seal. (To seal bring to a boil in cold packer and remove.)
4 medium onions chopped 3 small garlic cloves 3 T. salad oil 3 T. salt
4 (6 ounce) can tomato paste 4 (29 ounce) cans of tomatoes 1 lb. mushroom sliced
1 cup chopped parsley 3 T. granulated sugar 4 tsp. oregano leaves
2 bay leaves
In large kettle over medium high heat with hot salad, oil cook onion and garlic until onion is limp, discard garlic. Add remaining ingredients.
Reduce heat to low and simmer covered for 2 hours. Discard bay leaves. With ladle, spoon sauce into 1 pint freezer containers.
8 cups corn cut from the cob 1 stick oleo 1 T. sugar 1 tsp. salt
Heat whole mixture until butter is melted. Watch and stir occasionally so it doesn't scorch on the bottom. Cool and put in freezer bags or containers and freeze. It's best to freeze flat so it is easier to store. Also be careful on how you cut from the cob. Corn will take on a cobby taste after froze. Use good oleo or butter.
Snap and wash fresh green beans. Pack in clean sterilized jars. (Run through a dishwasher. To hand sterilize you put clean jars upside down in a large pan with about 2 inches of water and bring to a boil.) Add 1 tsp. salt and boiling water to each jar. Put sterilized lids on jars. Make sure you wipe the rims off before putting jar lids on. Process in pressure cooker for 25 minutes. Check manual for pressure amounts.
Clean green peppers removing seeds and stems. Chop up in desired size. Put in freezer bags and freeze. Good for cooking with recipes calling for chopped green peppers.
Remove outside green and dirty leaves. Quarter head and slice off the core. Shred the cabbage finely and put in 5 lab. Cabbage and 2 onions with salt into a large pan and mix with hands. Place in layers in crock and mash with a potato masher. Repeat until crock is nearly full. Cover with a cloth. Place and weigh down. Fermentation will be complete in 10 to 12 days. (Add 3 1/2T. salt to 5 lb. cabbage.)
Pack in 1 pint clean and sterilized glass jars. Fill jars with cold water. Put on sterilized lids, screwing band firmly tight. This recipe will ferment for 3-4 days and will be ready to use in 4-6 weeks.