Other People's Recipes. » canning

Gertrude’s Beet Pickles

ehme — Fri, 25 Apr 2008 20:30:08 +0000

Pull beets, wash with hose and wait a bit. cut off stems, leaving 3-4 in. Cook in large container in hot water until tender but not mushy. Peel, then cut into chunks or slices. Small beets may be left whole. Add to boiling syrup and heat through. Pack in hot, sterilized jars. Seal, process 10-15 mins.

Syrup

1 qt. sugar (4 cups)
1 c. water
3/4 qt. vinegar (3 cups)
1 T. whole cloves

Technorati Tags: canning recipes, beets, vegetables, family recipes

Ripe Cucumber Pickles

ehme — Fri, 04 Jan 2008 21:46:09 +0000

Peel, seed, and cut. Let stand over night with salt. Drain and cook tender in half vinegar and half water. Drain.

To one qt vinegar add 2 1/2 lb sugar (brown or white), 1 tsp. cinnamon, and cloves if you wish Cook until tender and can hot.

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If you cook something until it is tender twice, what do you have?

Edna’s Ripe Cucumber Pickles

ehme — Sun, 30 Sep 2007 01:12:09 +0000

8 lbs ripe cucumbers
2 lbs sugar
1 T. each of
- cinnamon
- allspice
- pepper

2 T. vinegar
1 qt vinegar

Cook until soft, seal while hot.

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I just put up 100 pounds of tomatoes today, there is no way I could even think about pickles at this moment.

Pickled Pumpkin

ehme — Sun, 30 Sep 2007 01:02:09 +0000

cut in cubes

to 1 qt vinegar add 3 cups white sugar. 1 or 2 cinnamon bark, thimble of cloves put in a bag and take out after theya re done.

cook until soft. Put in jars. Use enough vinegar to cook.

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Pumpkin is not something I would ever think of pickling. Pumpkin is something that I never want to think about pickling again.

Dutch Salad

ehme — Sat, 29 Sep 2007 00:07:40 +0000

2 qts chopped green tomatoes
1 qt chopped onions
1 qt chopped cucumbers
1 small cabbage (chopped)
3 red peppers
1/2 cup salt

Mix well and drain for 1/2 hour.

Dressing

4 cups sugar
1 cup flour
8 T. mustard
1 T. tumeric

Mix gradually with 3 pints cold vinegar. Add vegetables and heat through. Seal in glass jars.

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This actually sounds really good. Jars and jars of pickled martini filler!

Mock Raspberry Preserves

ehme — Sat, 30 Jun 2007 18:25:44 +0000

5 c green tomatoes, ground

5 c. sugar, boil for 5 min.

Add 1 lg 6 oz. raspberry Jell-o, and stir and bring to a rolling boil. Continue to boil 5 min. Put in jars and seal. Let stand a day or so before using.

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If you don’t have it, I highly recommend the Ball Blue Book of Preserving. That will give you all the how-to’s on canning and how not to kill your family with botulism…kill your family with botulism, if that is your gig. My Grandmother’s notation on this recipe? DELICIOUS. I am suspicious.

Raspberry Rhubarb Jam

ehme — Sat, 30 Jun 2007 18:21:15 +0000

4 cups rhubarb cut up fine

4 cups sugar

1 pkg (3 oz) raspberry jello

1 pkg frozen raspberries (10 oz.)

Mix rhubarb and sugar (no water). cook till rhubarb is very tender. Immediately add the jello and stir until dissolved. Remove from the heat and add frozen raspberries and stir until melted. Pour in glasses or jars and keep in the refrigerator.

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A couple of years ago I went on a super duper canning kick, and I searched through my Grandma’s recipes for a good Jam recipe. This is one of the many I tried, and I have to say it was pretty tasty. It was much easier than a lot of the other recipes, and I think the complete unnaturalness of the jell-o added all the preservatives you would ever need. It kept in the fridge for the two weeks it was around and no one died.