Sour Celery and Cucumber Pickles
Ingredients Cucumbers Celery Onion 1-quart white vinegar 1/2 cup salt 1 cup of sugar Method Soak cucumbers in freshwater overnight, in the morning peel and slice lengthwise. Place in a jar longwise, add one or two stalks of celery in the center of the jars, and a slice of onion on top. Heat the following […]
Catsup
Ingredients 1 1/2 gallons raw tomatoes packed and rounding top, cook them 1-quart vinegar 1-pint sugar 1 onion 1 tablespoon celery seed 1 heaping tablespoon salt 1 teaspoon mase 1 teaspoon allspice 1 teaspoon mustard seed Cloves Black pepper Put the above in a sock to cook. Red pepper Method Cook tomatoes. Drain the juice […]
Celery or Bread and Butter Pickles
Ingredients 25 cucumbers 12 onions Salt water 2 cups of sugar 1-quart vinegar 2 teaspoon mustard seed 2 teaspoon celery seed 1 tablespoon turmeric Method Slice 25 cucumbers and 12 onions and let stand in salt water for one hour Drain and add; 2 cups of sugar, 1 quart of vinegar, 2 teaspoons mustard seed, […]
Punch for 50
Ingredients 3 cups of sugar 3 quarts water 1 cup strong tea Juice of 12 lemons Juice of 12 oranges 1-quart grape juice 1 small can of crushed pineapple 2 quarts ginger ale Ice cubes Method Boil sugar and water for 8 minutes, add 1 cup of strong tea, and chill. Add the juice of […]
Cooked Grape Juice
Ingredients Grapes Water Sugar Jelly bag Method Wash sound, ripe grape. Cover with water and heat slowly to simmering. Do not boil. Cook until the fruit is very soft, then strain through a jelly bag. Then add 1/2 cup sugar to each quart of juice. Boil rapidly for five minutes, and then bottle.
Rhubarb and Orange Slice Jam
Ingredients 1 pound orange slices 4 cups or 2-pounds rhubarb 1 box Sure-Jell 6 cups of sugar Method Slice think small red stalked rhubarb, add one cup water; bring to a boil and simmer, covered until rhubarb is soft, about 1 minute. With Sure-Jell and sugar and boil hard for about 1 minute. Skim well, […]
Canned Sweet Corn
Ingredients 9 cups raw sweet corn 1 cup of sugar 1/2 cup salt Method Work above together unit it lets out juice, then cook 20 minutes and put in jars and seal. Mrs. Ben Houser
Canned Vegetable Soup
Ingredients 1 peck tomatoes 1/2 peck onions 1 dozen carrots 1 dozen ears of corn (cook 10 minutes, then cut off the cob) 1 dozen bunches of celery 6 green peppers 2 red peppers Salt 2 head of cabbage Method Scald, peel, and cut tomatoes. Dice carrots Chop onions, celery, peppers, and cabbage. Put […]
Dill Pickles – Verdin
Ingredients Cucumbers Dill Grape or celery leaves 1/2 cup salt 1/2 cup vinegar Water Method Wash pickles and pack in jars with dill and grape or cherry leaves. Add 1/2 cup salt and 1/2 cup vinegar to every 2 quarts of pickles, fill the jar with water and let stand a week or 10 days […]
Cucumber Pickles
Ingredients 2 quarts cucumbers – 4 inches long 1-quart water 1/2 cup salt Alum 3 1/4 cup vinegar 1 1/4 cups of sugar 1 tablespoon celery seed Method Soak cucumbers in water one day, weigh them down with a plate. Drain and wash in cold water. Cut in half lengthwise, add a piece of alum […]
Strawberry Jam With Vinegar
Ingredients 2 quarts strawberries – prepared 2 tablespoon vinegar 4 cups sugar Method 2 quarts strawberries, prepared 2 tablespoon vinegar, and soak 3 minutes. With a rolling boil, add 4 cups of sugar and cook 6 to 10 minutes in a rolling boil; skim off the foam and pour into a sterile jar. Let […]
Sauerkraut
Ingredients Chopped cabbage Salt Hot Water Method Chop cabbage. Pack into quart jars, add 2 teaspoons salt to each quart. Pour hot water over cabbage, filling jars to holders. Seal. will be ready in 2 weeks.