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Jams, Jellies & Pickles, etc. | ||||||||||||||||||
| Jams and Jellies | ||||||||||||||||||
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Marmalade 2 grapefruit 3 large oranges 2 lemons 1-3/4 quarts of water 5 pounds sugar Put fruit in saucepan (whole) add water and boil until soft. Save water. Take out fruit and when cool enough to handle, cut and remove center, picking out seeds and fiber. Put peel through meat chopper, then add back to water with pulp; add sugar and boil until thick. Bottle in sterilized jelly jars, seal and put to cool. Store in a dark dry place. --------------------------------------- Mountain Ash Jelly 1 quart mountain ash berries (pick after first frost - if the birds havn't eaten them). 2 dozen crabapples white granulated sugar Wash berries, wash and cut up apples (discarding only the stem). Place in a large pot, cover with water and boil until soft. Mash while cooking. Strain through jelly bag or double cheesecloth. Measure syrup and boil for 15 minutes; add 3/4 cup sugar for each cup of juice. Continue cooking until a few drops put on a cold plate will jell - about 230F on jelly thermometer. Remove from heat, fill jelly jars. Seal while hot. Cool and store. ---------------------------------- Last of the Summer Jelly Use the last few red and/or black currants, strawberries, raspberries, gooseberries or whatever berries you might have. Add 10 or 12 tart apples, chopped up cores and all. Or throw in peel and cores if you used the apples for pies. Cover with water, bring to a boil. Cook until fruit is real soft with lots of juice. Strain through jelly bag, boil again for 5 minutes, add 1 cup sugar for each cup of juice, bring to a boil. Boil until it reaches 236F on jelly thermometer. Bottle immediately in hot sterilized jelly jars. NOTE:- Depending on what berries you used you may have to add liquid pectin after adding sugar, as on package directions. If you use lots of gooseberries or using crab apples you usually don't have to use pectin. ---------------------------------- | |||||||||||||||||
| Pickles | ||||||||||||||||||
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Bread and Butter Pickles 6 onions 6 quarts sliced cucumbers 1 cup salt 1-1/2 quarts vinegar 6 cups sugar 1/3 cup mustard seed 1-1/2 tablespoon celery seed 1/4 teaspoon cayenne Slice onions, combine with sliced cucumbers and salt; let stand three (3) hours. Drain. Combine vinegar, sugar mustard and celery seeds and cayenne. Bring to a boil, boil 5 minutes, add cucumbers and onions. Heat to simmering point. Pack into hot, sterilized pint jars, filling to within 1/4-inch of top. Seal, cool and store in dark dry place. ---------------------------------- Beet Relish 4 cups cooked beets, chopped finely 4 cups cabbage, chopped finely 2 cups apples, finely chopped 1 cup cider vinegar 1 tablespoon salt 1/2 teaspoon pepper 1 tablespoon mustard Combine beets, cabbage and apples; add the vinegar, stir well. Let stand 1 hour, drain, discard the vinegar. Add the other ingredients. Heat to boiling. Seal in hot sterilized jars. --------------------------------- Zucchini Pickles 5 zucchini (chopped in small dice) 1 lb. spanish onion (chopped in small dice) 1/2 lb. green pepper (chopped in small dice) 2 red peppers (chopped in small dice) 3 cloves garlic, chopped fine 1/3 cup coarse salt Combine and cover with ice cubes. Let stand for 3 hours. Drain. Make syrup 2 cups sugar 3 cups vinegar 1-1/2 tsp. celery seeds 1-1/2 tsp. turmeric 2 tbsp. mustard seeds bring to a boil, add zucchini mixture, bring to a boil again. Boil for 3 minutes. Place in hot sterilized jars. Seal and cool. Store in a dark dry place. ----------------------------- Pepper Relish 12 red peppers 12 green peppers 1 or 2 hot peppers 12 onions vinegar enough to cover (about 3-1/2 cups) 5 cups white sugar Clean peppers and onions; put through food chopper, then cover with boiling water and let stand 20 minutes. Drain, add sugar and vinegar. Let cook until clear and tender. Then place in hot sterilized jars and seal. Cool and store. --------------------------------- Tomato Jam (Delicious with meat) 3 pounds (about 6 large) fully ripe tomatoes. 1 lemon, thinly sliced 1 box powdered fruit pectin 5 cups sugar Scald, peel and quarter tomatoes, removing all of stem and core. Remove seeds and drain off juice, reserving only the pulp. Put in a large pot, bring to the boil, and simmer (uncovered) for 8 to 10 minutes. Measure, there should be 3 cups. Put tomatoes , lemon and pectin back in the pot. Bring to a full rolling boil, stirring constantly. Add sugar and boil rapidly for 2 minutes. Cool for 5 minutes, stirring occasionally to prevent floating fruit. Fill hot sterilized jars and seal. Cool and store. ------------------------------------ Dill Pickles Wash and cut off flower end of 24 (3 to 4 inch) cucumbers, cover with ice water and let stand for 2 hours. To 'each' hot sterilized 'quart' sealer, add:- 1 head of dill 1/2 sweet red pepper, sliced 2 cloves of garlic, sliced 1 tsp. pickling spice pinch of alum Bring to a boil:- 1 cup white vinegar 2 cups water about 1/8 cup pickling salt Pack cucumbers into prepared jars. Fill jars with hot vinegar mixture. Seal. Makes 2 quarts. Note:- I found I had to triple the vinegar mixture for 3 quarts and 1-1/2 times it for 2 quarts. ----------------------------------- Chili Sauce 2 - 28 oz. cans tomatoes 3 medium onions, chopped 2 green and 1 red pepper, chopped 2 cup white sugar 1 cup white vinegar 1/2 tsp cinnamon 1/2 tsp ground cloves (for ZIP add 1 jalapeno pepper) Turn all ingredients into a heavy kettle. Boil slowly, stirring frequently for 1 hour, until it is of chili sauce consistency. Put into hot sterilized jars and seal. Make about 4 pints. ------------------------------------ Pickled Beets Cook beets until just tender, cover with cold water and remove skins. One 6-quart basket - small young beets - will yield about 12 cups prepared beets. For this quantity prepare the following syrup:- Combine in saucepan 2 cups cider or white vinegar 2 cups sugar 2 cups water 1 tablespoon salt 1 teaspoon ground allspice 2 tablespoons whole cloves (tied in a piece of cheesecloth). Bring to a boil and boil for 5 minutes. Remove spice bag and keep syrup hot until needed. Pat hot sterilized jars with prepared beets. Pour hot syrup over beets to completely cover them. Seal, cool and store. Makes about 6 pints (3 quarts) --------------------------------------- Mustard Bean Pickles Wash and trim ends from a 6-quart basket yellow string beans, cut into 1-inch lengths. This amount will measure about 15 cups prepared beans. Cook in boiling salted water until just tender. Mustard Sauce:- Mix together in a large saucepan or preserving kettle:- 2-1/2 cups sugar 1 tablespoon turmeric 2 teaspoons salt 1/2 cup dry mustard 1/2 cup all-purpose flour Then blend in 1/2 cup vinegar. In another saucepan heat to boiling point - 2-1/2 cups vinegar and 1 tablespoon celery seed. Stir this hot liquid slowly into flour mixture. Place over medium heat, stirring until thickened and smooth (about 5 minutes). Add drained beans, bring mixture just to boiling point. Ladle into hot sterilized sealers and seal lids. Yield:- about 6 pints (3 quarts) Note:- I use this recipe for cauliflower florets, also. Do not boil until tender, just blanch - before adding to mustard mixture. -------------------------------- Bread and Butter Pickles #2. 4 quarts sliced medium cucumbers 6 medium white onions sliced 2 green peppers chopped 3 cloves garlic 1/3 cup course medium salt 5 cups sugar 3 cups cider vinegar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed Put cucumbers, onions, peppers, whole garlic cloves and salt in large container. Cover with ice and let stand for 3 hours. Drain well and put in a large pot with the remaining ingredients and heat just to a boil. Seal in hot sterilized jars. --------------------------------------- | |||||||||||||||||
| Preserves | ||||||||||||||||||
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Green Tomato Mincemeat 8 quarts green tomatoes 8 quarts cooking apples 1 lb. currants 1 lb. raisins 1/2 lb. mixed peel (cut fine) 2 cups suet OR 1 lb. butter 9 cups brown sugar 1 cup vinegar 2 tsp. salt 2 tsp. cinnamon 2 tsp. ground cloves 2 tsp. nutmeg Put tomatoes through chopper. Drain off juice. Cover with water. Bring to a boil, drain. Add apples and rest of the ingredients. Boil for 1/2 an hour (on low or medium heat). Seal in hot sterilized jars while hot. Yield:- a large amount. ------------------------------- Magic Mayonnaise (Very popular in the 1920's) 2/3 cup (1/2-15 oz. can) sweetened condensed milk 1/4 cup vinegar or lemon juice 1/4 cup salad oil or melted butter 1 egg yolk 1/2 tsp. salt Dash cayenne pepper 1 tsp. dry mustard Place ingredients in a pint jar, cover tightly and shake vigorously for 2 minutes. If desired ingredients may be placed in a mixing bowl and beaten with a rotary beater (today an electric mixer can be used), until mixture thickens. If thicker consistency is desired, chill for about 1 hour before serving. Makes about 1-1/4 cups. ------------------------------- Candied Ginger Peel gingerroot, slice then julienne (sliver) Make a syrup of 1 part sugar to 1 part water, add slivered ginger. Cook until ginger is transparent. Remove from syrup to paper towels, then roll in granulated sugar. Place to dry, then store in containers. NOTE:- If making ginger marmalade, when transparent leave in the syrup and add very thinly sliced lemon and/or orange (peel & pulp - not white pith if possible). Cook as for marmalade directions on liquid pectin box. -------------------------------- | |||||||||||||||||
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