CANNING













Pickled Beets
(Ruby K)

(This recipe comes from a lady who doesn't measure anything!)
Beets, cleaned, unpeeled with a little of top left on
Vinegar
Water
Sugar (these 3 ingredients to taste)
Pickling spice wrapped in cheese cloth

Boil beets in the vinegar, water and sugar mixture until tender. Remove the beets and put in cold water to peel. Put beets in jars and pour hot vinegar mixture over them. Seal.

Corn Relish
(Mom)


5 or 6 ears of fresh corn (about 1 qt when cut from cob)
3 cups ripe tomatoes
1 1/2 cups chopped green peppers (about 3 peppers)
3/4 cup chopped sweet red pepper or pimento(1 pepper)
1 cup chopped unpeeled green cucumber
1 cup chopped onion

Pickling Solution:
1 cup sugar
1 pint vinegar
1 T salt
1 t celery seed
1 t mustard seed Wash and drain vegetables. Cut corn fro cob, scraping cobs to get all of the milk from the kernals. Combine with all of the other prepared vegetables in a large pot or preserving kettle. Mix the pickling solution separately and pour over the vegetables. Simmer for 1 hour and place in jars. Seal while hot to preserve flavor. Makes about 6 pints.

Dill Pickles
(Jerry)


cucumbers
3 qts water
1 qt white vinegar
1 cup pickling or canning salt
garlic cloves
dill weed
dash of cayenne pepper (optional)
1/2 t alum

Wash and pack cucumbers, dill weed and garlic in jars. Mix water, vinegar and salt. Bring to a boil. Pour boiling mixture over cucumbers. Add alum and cayenne pepper. Seal.

Sweet Dill Pickles
(Judy)


cucumbers, cut in half length-wise
11 cups water
5 cups cidar vinegar
6 cups sugar
1/2 cup pickling salt

Soak sliced cucumbers in ice water for 1 hour. In large pan, add water, vinegar, sugar and salt. Bring to a boil. Pack cucumbers in jar and pour brine into jar within 1/2" of top. For water bath, bring water to boil then turn off heat and let set in water 20 minutes.

Peach Butter
(QVC)


4 lbs peaches (or 8 cups puree)
1/2 cup water
3 T bottled lemon juice
4 cups sugar
1 t cinnamon
1/4 t ground allspice
1/4 t nutmeg
1/4 salt

First, clean and pit the peaches. Then, peel and dice them. Place the peaches, water, and lemon juice in a saucepan, and cook for 15 to 20 minutes or until soft. Remove the peaches and puree them in a food mill or processor. Then, put the pureed peaches in a heavy pan and add the sugar, cinnamon, allspice, nutmeg, and salt. Bring the mixture to a boil, stirring until all the sugar is dissolved. Once the sugar is dissolved, place the mixture in a roasting pan. Bake in the oven at 300 until the mixture is thick and clear, approximately 1 1/2 to 2 1/2 hours. Remember to stir it often or it will burn on the sides and bottom. You'll know the butter is done when you put a spoonful on a plate and there's no rim of liquid. Once you determine it's done, ladle the butter into hot jars, wipe the rims, and seal. Process in water bath canner for 10 minutes. Makes 5 to 6 half pints.

Green Relish
(Carla)


4 cups ground onions
4 cups ground cabbage
4 cups ground green tomatoes
4 cups ground sweet peppers (some of them red for color)
1/2 cup salt
1 T celery seed
2 T mustard seed
1 1/2 t tumeric
4 cups pure apple cider vinegar
2 cups water
6 cups white cane sugar

Grind vegetables with course blade of grinder. Sprinkle with the 1/2 cup salt and let stand at least 3 hours. Rinse and drain. Combine remaining ingredients. Pour over vegetable mixture and bring to boil and simmer 3 minutes. Seal in hot sterilized jars. Makes 8 pints.

Pickled Squash
(Carla)


12 cups sliced yellow squash
6 t salt (sprinkle over squash and let set overnight) Rinse and drain
4 cups onions cut into rings
2 bell peppers, chopped
1 7 oz. jar chopped pimentoes
4 cups sugar
2 T celery seed
2 T tumeric
2 1/2 cups 5% vinegar

Bring all to a boil and pack into jars. Give it a water bath for 5 minutes.

Maraschino Cherry Jam
(Joann)


4 cups maraschino juice
a few cherries, ground up
Certo (liquid)

Bring juice and cherries to a boiling stage. Add Certo and cook according to instructions on Certo package. After jam is put into jars, give it a water bath or put wax on top.

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