PICKLED BEETS

Kathy Baldwin, Vic Baldwin, Recipe #26 (from Afton Godfrey)

6 pints – diced or sliced beets
1. Cut off most of tops & wash
2. Cook to tender (15-20 min) put in cold water
3. Skin and cut up

Brine
2 cups sugar
1 ½ tsp salt
3 ½ cups white distilled vinegar
1 ½ cup water

If too strong add sugar not water in a mesh cheesecloth bag.

Optional 1 TBS whole allspice & 2 sticks cinnamon

Process (hot water bath) for 30 min.

BREAD AND BUTTER PICKLES

Kathy Baldwin, Vic Baldwin, Recipe #25 (mom’s recipe)

25 to 30 medium-sized cucumbers
8 large white onions
2 large sweet peppers
½ cup salt
5 cups cider vinegar
5 cups sugar (2 ½ lbs)
2 TBs. mustard seed
1 tsp turmeric
½ tsp cloves

Wash cucumbers and slice as thin as possible (or grind). Chop onions & peppers, combine with cucumbers and salt; let stand 3 hours and drain.

Combine vinegar, sugar, & spices in large preserving kettle, bring to boil. Add drained cucumbers; heat thoroughly but do not boil.
Pack while hot in jars and seal.

DILL PICKLES

Kathy Baldwin, Vic Baldwin, Recipe #17 (recipe from Jane Infanger)

1 head fresh dill or 1 TBS. dry dill
1 tsp. mustard seed
1 clove garlic
1/8 to 1/16 tsp. alum
Pack in cucumbers

Brine for 2-3 quarts
4 cups water
2 cups vinegar (5% acidity)
½ cup pickling salt
Bring to boil – pour over packed cukes
Have lids hot – seal.

Jane didn’t hot water bath them, but I do for 10-15 minutes.

FROZEN RASPBERRY / STRAWBERRY FREEZER JAM

Pam Olsen, Recipe #2

Make the recipe according to the Sure Jell package. I used Less Sugar Sure Jell, which cuts the sugar in half. And it still tastes great.

Mix 1 part Strawberries with 2 parts Raspberries.
Chop (pulse for best results) the Strawberries in a blender, DO NOT PUREE.
Mash Raspberries with a potato masher.
According to the directions, cook the Sure Jell, sugar and water. This boiled mixture allows the fruit to blend well. Much better than Certo.

SWEET PICKLES

Lillie Rebecca Gregerson Robinson, Recipe #7

MUSTARD PICKLES

Lillie Rebecca Gregerson Robinson, Recipe #7

Lillie Rebecca Gregerson Robinson, Recipe #6

INDIAN RELISH

Lillie Rebecca Gregerson Robinson, Recipe #5

GREEN TOMATO RELISH

Lillie Rebecca Gregerson Robinson, Recipe #4

This recipe clipped from the newspaper, was found in the back of my Grandmother's 1935 cookbook 'The Household Searchlight Recipe Book'. Mrs. Margaret Wood is a friend of mine and lives just down the street. Ironic that my Grandmother had one of her recipes.

Pictured above is Mrs. Ralph M. Wood, 500 10th St., preparing vegetables for canning. The vegetables must be washed well and the jars and lids must be well sterilized preparatory to the actual canning process. Mrs. Wood has given her recipe for geen tomato relish. The recipe takes 1 gallon ground green tomatoes, 12 green peppers, 2 red peppers and 12 medium onions. Measure all these ingredients after grinding. Grind and mix with 3/4 cup salt. Drain overnight. Cover with half vinegar and half water. Add 1 teaspoon tumeric, 1 teaspoon mustard seed, 1 teaspoon celery seed, cinnamon, cloves, allspice and 5 cups of sugar.

Boil 40 minutes.

Seal while hot. Makes 16 pints.

GRANT'S SALSA

Grant Fahrni, Recipe #2

10 large bell peppers
12 large onions

canner 3/4 full of tomatoes (peel tomatoes, squeeze out the juice, put in the meat of the tomatoes not the juice or the peelings.
28 Jalapenos (process Jalapinos, leave in seeds)

1/2 cup cooking salt
2 cups sugar
2 cups white vinegar

Tip Bottles upside down for 1 minute

CANNED CORN

Nita Beasley, Recipe #35
from her Aunt Emma Hatfield Park 1924