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