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Post by carnation037 on Apr 10, 2008 23:08:46 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:43pm »
Raspberry Kool-Aid Jam
2 C. crushed raspberries 2 C. water 1 pkg. unsweetened raspberry Kool-Aid 1 pkg. pectin 6 1/2 C. granulated sugar
Stir berries, pectin, water and Kool-Aid together. Bring to a boil. Add sugar and bring to a rolling boil. Boil for 5 minutes. Bottle and seal.
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Post by carnation037 on Apr 10, 2008 23:07:58 GMT -6
from April B. « Thread Started on Jun 19, 2003, 10:46am »
DILL PICKLES
4 lb. small pickling cucumbers 4 1/4 C. water 4 C. white vinegar 6 T. canning salt Garlic cloves, chopped Fresh dill or dill seed Peppercorns Mustard seed
Prepare home canning jars and lids. Wash cucumbers and trim ends. Cut into halves or quarters, lengthwise. Combine water, vinegar and salt; bring to boil. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Add 2 heads of dill or 1/4 cup dill seed, 1/2 teaspoon mustard seed, 2 peppercorns and 1 chopped garlic clove to each jar. Carefully pour hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with nonmetallic spatula. Adjust caps. Process pints 15 minutes in boiling water bath canner. Yields 6 to 8 pints.
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Post by carnation037 on Apr 10, 2008 23:07:17 GMT -6
from April B. « Thread Started on Jul 6, 2003, 12:14pm »
Pickles by the Bushel
1 Bushel pickling cucumbers (yields 40 to 45 Quarts) 1 Gallon Heinz Distilled 5% acidity Vinegar 3 Gallons tap water 2 Cups Mortons canning & pickling salt 6 large bunches of ripe dill (just starting to seed at the top) Dried hot red peppers (OUCH! Optional) cloves fresh crushed and peeled garlic
1 grape leaf for each quart Or, 1/4 tsp powdered alum per quart
Fill kitchen sink with half water and one pint of grapefruit juice. Scrub cucumbers in the sink, cut out blemishes and abnormalities with a paring knife. The grapefruit juice helps to clean chemicals and human diseases that may have attached from the people picking the pickles. - That is news to me,
In the bottom of sterilized quart jars place a pepper (optional -- Use only if you want HOT pickles), 1 to 3 cloves of crushed and peeled fresh garlic, and half of the grape leaf Or, 1/4 tsp powdered alum, then pack the cucumbers as tightly as possible without breaking them. Leave about an inch at the top of the jar, put the other half of the grape leaf (omit if using powdered alum) and 1 or 2 more cloves of crushed and peeled garlic (make sure you stuff it in so it doesn't come to the top and break the seal). At this point you can also add the stalks of dill to further pack your jar.
Mix vinegar, water, and salt to make a brine and bring the brine to a boil. In a smaller sauce pan boil your lids in water (the rubber on the lids will swell and help to insure a good seal). Pour the brine into the packed pickle quarts and wipe the rim of the jar. Pull the lids out of the boiling water with a fork, place on top and secure the lid with the ring.
Place the jars at least 2 inches apart for them to pop down (when they pop down you will hear it, that means your jar has sealed). Let the jars sit undisturbed for 24 hours. Wait 6 weeks to open and enjoy.
I have adjusted this for use without grape leaves. Also I increased the amount of and changed garlic cloves to crushed and peeled.
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Post by carnation037 on Apr 10, 2008 23:06:35 GMT -6
from April B. « Thread Started on Jul 6, 2003, 12:12pm »
Easy Pickles
32-oz. jar Kosher dill pickles, drained and cut into chunks 1 c. water 1 c. sugar or Splenda substitute 1/4 c. apple cider vinegar or white vinegar 1 fresh clove garlic, crushed, peeled (optional)
Drain solution from jar of pickles and set pickles aside after cutting into chunks.
In a medium sauce pan add water, sugar and vinegar; bring to a boil. Boil 2 minutes. Add garlic clove. Let solution cool to room temperature and add to pickles. Keep refrigerated.
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Post by carnation037 on Apr 10, 2008 23:05:52 GMT -6
from April B. « Thread Started on Jul 6, 2003, 12:11pm »
Spicy Dill Pickles
24 pickling cucumbers (3 to 4-inches long) 6 or 7 small bunches fresh dill 1 Vidalia or sweet type onion, peeled and thinly sliced 12 cloves fresh garlic, crushed and peeled 1 1/2 teaspoons black peppercorns 1 Tablespoon McCormick Pickling Spice (optional -- or make your own) 3 cups water * 3 cups apple cider vinegar 1/2 cup pickling salt 1/4 to 1/2 cup granulated sugar or Splenda 1/2 teaspoon powdered alum or 4 grape leaves, cut in half
Place cucumbers in a large bowl or nonreactive pot and cover with ice cold water. Refrigerate for at least 6 hours or overnight.
Sterilize 6 or 7 pint-sized jars and lids in a hot water bath according to the manufacturer's directions.
Divide dill, onions, garlic, peppercorns and pickling spice among jars. Drain cucumbers and tightly pack into jars.
In a medium pot, combine vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve salt and sugar. Add powdered alum (or us 1/2 grape leaf in each jar).
Pour hot liquid over cucumbers, leaving a 1/2-inch of headspace in top of ach jar. Tap jars on counter to dispel air bubbles, cover with lids and rings, and seal tightly.
Bring a large pot/canner of water to a boil. Place jars in racks in boiling water and process 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.
Yield: 6 pints of pickles
* Note: Where water is hard, you may want to use bottled water to prevent discoloration of pickles.
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Post by carnation037 on Apr 10, 2008 23:04:36 GMT -6
from Jay « Thread Started on Jul 2, 2003, 11:30am »
Southwestern Green Tomato-Jalapeno Relish
5 lb. (10 to 12 medium) green tomatoes 1 lb. onions 1 cup chopped fresh jalapenos 2 cups unrefined cider vinegar 1-1/2 cup sugar 1/4 cup pickling salt
Prepare 6 (1 pint) canning jars according to manufacturer directions. Coarsely chop tomatoes, onions and jalapenos in batches in a food processor, and reserve them. Combine vinegar, sugar and salt in a stockpot, and bring to a boil over high heat. Add vegetables and boil the mixture vigorously for 2 to 3 minutes. Spoon the relish into the prepared jars, leaving 1/2 inch of headspace. Process the jars in a water bath for 10 minutes.
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Post by carnation037 on Apr 10, 2008 23:03:20 GMT -6
from April B. « Thread Started on Jul 6, 2003, 12:09pm »
Old-Fashioned Pickle Barrel Pickles
5 pounds pickling cucumbers of uniform size (about 4 inches) 4 Tablespoons pickling spices (McCormick's or mix your own) 6 bunches dill, washed and chopped 4 to 8 cloves garlic, crushed and peeled
1 cup white vinegar 2/3 cup pickling salt 2 qts water 1/2 teaspoon powdered alum* or 6 or 8 grape leaves (optional)
Scrub pickles with a vegetable brush and rinse with cool water. Allow to dry thoroughly. In a large stoneware crock or a non-reactive deep enamel kettle, sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar, salt and alum (optional) and 2 quarts of water. Pour over cucumbers, to cover.
Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms -- They may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks.
Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand an additional month to develop flavor, replacing brine as necessary.
* Alum will help with making pickles crisp, as will grape leaves.
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Post by carnation037 on Apr 10, 2008 23:01:46 GMT -6
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Post by carnation037 on Apr 10, 2008 22:59:01 GMT -6
from rosie « Thread Started on May 4, 2003, 5:43pm »
I would like to know if anyone has ever canned or made ketchup from home grown tomatoes. we tend to have a lot of them in the summer. Thank you. rosie
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Post by carnation037 on Apr 10, 2008 22:57:46 GMT -6
from Jay « Thread Started on Sept 10, 2003, 2:42pm »
Veggie-Tomato Juice
22 lbs tomatoes 1 cup finely chopped carrots 1 cup finely chopped onoins 1 cup finely chopped green or red bell peppers 1 tbls sugar (optional I would say) 1 tbls salt 1 tsp ground black pepper bottled lemon juice or citric acid
Trim, core tomatoes, cook with other ingredients til soft. Put through colander or foodmill and reheat. Put into jars, add lemon juice or citric acid, wipe rims and adjust lids. Process quarts 40 minutes in a boiling water bath (again, no pint times given). About 7 quarts.
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Post by carnation037 on Apr 10, 2008 22:26:15 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:42pm »
Coney Island Relish
5 C. ground cucumbers 3 C. ground onions 2 ground hot red peppers 2 ground sweet bell peppers 1 C. ground celery 3/4 C. salt 6 C. water 4 C. vinegar 3 C. granulated white sugar 2 tsp. mustard seed 2 T. celery seed
Mix salt and water and pour over vegetables. Let stand overnight. Drain well. Heat vinegar, sugar, mustard seed and celery seed to boiling. Add well drained vegetables and simmer for 20 minutes. Pack into hot jars and seal. Makes about 7 1/2 pints.
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Post by carnation037 on Apr 10, 2008 22:23:26 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:41pm »
Chili Sauce
12 to 14 lbs. ripe tomatoes 2 bunches celery, chopped 4 C. chopped onions 3 green bell peppers, chopped 1/2 T. ground cloves 1 T. dry mustard 2 sticks cinnamon 2 lb. brown sugar 1/4 C. salt 4 C. cider vinegar
Scald and peel tomatoes. Cook 15 minutes. Drain off half the juice. Add vegetables to tomatoes and simmer for about 1 1/2 hours. Tie spices in cloth bag. Add with remaining ingredients to tomato mixture. Continue cooking 1 1/2 hours or until vegetables are soft. Remove spices. Seal in hot sterilized jars. Makes 6 pints.
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Post by carnation037 on Apr 10, 2008 22:21:36 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:40pm »
Canned Salsa
5 lbs. tomatoes, peeled and chopped 2 lbs. fresh jalapeños peppers, seeded and finely chopped 1 lb. onions, chopped 6 cloves garlic, minced 3/4 C. white vinegar 2 tsp. pickling/canning salt
Place tomatoes, peppers, onion, garlic, vinegar and salt in a large pot. Heat to simmering and simmer for 10 minutes. Pack into sterilized pint or half-pint canning jars. Wipe jar rims clean with a damp cloth. Adjust lids and rings; seal. Process for 15 minutes in a boiling-water canner. Makes 6 to 8 pints.
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Post by carnation037 on Apr 10, 2008 22:19:59 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:38pm »
Pennsylvania Dutch Apple Butter
3 quarts sweet cider 8 lbs. ripe, well-flavored apples 2 1/2 C. brown sugar, firmly packed 2 tsp. cinnamon 1 tsp. allspice 2 tsp. cloves 1/2 tsp. salt
Cook cider over high heat, uncovered, for about 30 minutes or until it is reduced to half. Wash, quarter and core unpeeled apples. Add to cider, and cook over low heat until very tender. Stir frequently. Work apple mixture through a sieve. Return the purée to the kettle. Stir in sugar, all the spices, and salt. Cook over very low heat, stirring almost continuously, until mixture thickens. Pour into sterilized pint jars and seal securely. Makes 4 jars.
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Post by carnation037 on Apr 10, 2008 22:18:40 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:34pm »
Pickled Cauliflower
3 lbs. cauliflower (cut into florets or 1-inch pieces) 8 onions, sliced 3 T. salt, dissolved in 2 qt. water 1 small, dried hot red pepper 3 whole cloves 1/2 C. sugar 3/4 tsp. ground turmeric 3/4 tsp. celery seed 1 1/2 tsp. white mustard seed 1 1/4 C. white vinegar 1 1/4 C. water
Place cauliflower and onions in a bowl. Cover with salt water and let stand overnight. Next day, drain and rinse vegetables several times with cold water. Set aside. Tie hot pepper and cloves in cheesecloth bag. Add spice bag to remaining ingredients in a large pot. Bring to a boil and boil for 5 minutes. Add vegetables and cook until barely tender (about 5 minutes). Do not overcook. Remove spice bag. Pack cauliflower and onions into clean, hot jars, leaving 3/4-inch headspace. Cover with boiling liquid, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes. Yields 5 pints.
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Post by carnation037 on Apr 10, 2008 22:17:28 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:31pm »
Tomato Paste
4 dozen large tomatoes 2 tsp. salt, or to taste
Peel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking. Remove from heat. Press through a fine sieve or put through a food mill. Return to kettle and continue to cook very slowly until paste holds its shape on a spoon — about 2 hours. Stir occasionally to prevent sticking. Spoon into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 30 minutes. Yields about 8 half pints.
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Post by carnation037 on Apr 10, 2008 22:16:30 GMT -6
from chief_cook2 Marinara Sauce
1 1/4 C. onions, finely chopped 1 1/4 C. celery, finely chopped 1 C. carrots, finely chopped 1/2 C. olive oil 1 tsp. minced garlic 8 lbs. ripe plum tomatoes, peeled, seeded and chopped 1 tsp. sugar (optional) Freshly-ground black pepper 1 bay leaf 1 tsp. dried basil, oregano or marjoram 1/4 tsp. fennel seed (optional) 1 tsp. salt (or to taste)
Cook onion, celery and carrots in olive oil over medium heat in a large pot, covered, until the vegetables are tender — about 20 minutes. Stir occasionally. Add garlic and cook 2 minutes. Add tomatoes, sugar and pepper. Simmer over low heat for 15 minutes. Put the sauce through the medium disc of a food mill if you prefer a smooth sauce. Omit this step if you prefer a smoother sauce. Add remaining seasonings (except salt). Simmer, stirring often, until sauce reaches desired consistency (about 20 minutes). Add salt. Remove bay leaf. Pack into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 45 minutes.
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Post by carnation037 on Apr 10, 2008 22:15:20 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:27pm »
Cranberry Juice
4 quarts (4 lbs.) cranberries Water 3 to 3 1/2 C. sugar
Bring cranberries and 4 quarts water to a simmer in a large pot. DO NOT BOIL. Simmer for 5 minutes, or until most berries burst. Pour berries and juice into damp jelly bag or a colander lined with four layers of clean cheesecloth. Let juice drip into a large bowl. DO NOT squeeze the bag. When you have extracted as much juice as possible from the pulp, return pulp to pot with 2 quarts water. Simmer for 2 minutes. Pour this pulp and juice through jelly bag again to extract remaining juice. Place the 2 batches of juice in a large pot. Add sugar to suit your taste and 1 more quart water. Heat to dissolve sugar completely, but do not boil. Quickly pour into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes. Yields 6 to 7 quarts.
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Post by carnation037 on Apr 10, 2008 22:14:00 GMT -6
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Post by carnation037 on Apr 10, 2008 22:12:39 GMT -6
Carrot Relish
18 carrots 4 green peppers 4 red peppers 2 onions 1/2 head cabbage 1/2 c. salt 3 c. sugar 6 c. vinegar 2 tbsp. mustard seed 2 tbsp. celery seed
Finely chop all the vegetables together. Pour salt over the vegetables and let set for 1 hour. Drain vegetables. Put vegetables and remaining ingredients into a large pot. Bring to a boil. Place in sterilized jars, and seal. Hot water bath for 10 minutes. Cool at room temperature, and check to make sure the seal is good.
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Post by carnation037 on Apr 10, 2008 22:10:49 GMT -6
Cabbage Chow Chow
3 large. heads of cabbage, chopped 6 large onions, chopped 4 large bell peppers each of red and green, chopped 8 cups apple cider vingear 6 cups water 3 cups granulated white sugar 1/4 cup canning salt
Mix all ingreditents together, and bring to boil. Ladle into hot pint, or quart jars. Seal with lids and rings. Place into a hot water bath, and boil for 15 mins.
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Post by carnation037 on Apr 10, 2008 22:09:26 GMT -6
Thanks to Sally from the newsletter for sending this recipe. « Thread Started on Nov 21, 2002, 9:24am » .
Sweet Gherkins
2 quarts small gherkins, approximately 1 - 2" long 1/2 c. salt 2 quarts water 1 c. + 1 c. + 1 c. sugar, divided 1 quart vinegar 2 tbsp. whole allspice 1 tbsp. celery seed 2 tbsp. broken cinnamon sticks 2 tbsp. whole cloves 1/2 c. white mustard seeds
Brine cukes: Dissolve the salt into the 2 quarts water, and pour the solution over cucumbers in a non reactive pot. Let stand for 24 hours in a cool place. Drain. Put the cucumbers into a clean crock. Dissolve 1 cup of the sugar in the vinegar. Place the spices together in cheesecloth, tie in a bag hang into the vinegar mixture. Bring the vinegar to a boil. Pour the boiling hot syrup over the cucumbers. Let set until the next day. Drain off syrup into a non reactive pot and add 1 cup sugar. Bring to a rolling boil. Then pour the boiling hot syrup over the cucumbers. Let set until the next day. Repeat the next day adding the last cup of sugar. The next day, drain the syrup from the pickles and pack the pickles into clean, scalded jars. Heat the syrup to a rolling boil and fill the jars, removing any air bubbles. Add more syrup if necessary. Leave 1/8" space at top. Put on clean lids and give a boiling hot water bath for 10 minutes. Makes 6.
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Post by carnation037 on Apr 10, 2008 22:07:43 GMT -6
from MaryAlice « Thread Started on Nov 13, 2002, 6:01am » Lazy Housewife's Pickles
6 Qts. small cucumbers, washed and cut up Cover with a brind made of: 1 cup salt 8 cups hot water
Let stand overnite. In the morning drain, and pat dry. Put in a crock with a bag of mixed pickling spice. Boil together: 8 cup vinegar 3 cups sugar 2 tsp tumeric Pour over cucumbers. Stir in 1 cup sugar each day for 6 to 7 days. Cauliflower or onions may be added on the 3rd or 4th day. After the 7th day, bring to a boil and bottle in sterile jars. Let stand a few weeks before using.
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Post by carnation037 on Apr 10, 2008 22:06:38 GMT -6
from chief_cook2 « Thread Started on Nov 12, 2002, 9:36pm »
Fried Dill Pickles
1 egg, beaten 3 1/2 cups flour, plus 1 tbsp. 1 cup milk 1 tbsp. worcestershire sauce 6 drops hot sauce (like Tabasco) 1 tsp. salt 3/4 tsp. pepper 1 quart sliced dill pickles salt pepper Vegetable oil
Combine egg, 1 tbsp flour, milk, Worcestershire sauce, and hot sauce; stirring well. Set aside. Combine 3.1/2 cups flour, salt, and pepper; mix well. Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees until pickles float to the surface. Drain. Makes 8 servings.
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Post by carnation037 on Apr 10, 2008 22:05:14 GMT -6
Spanish Pickles
6 medium chopped green peppers 6 medium chopped red peppers 6 large chopped onions 6 medium chopped cucumbers 2 heads chopped cabbage 1/2 medium chopped green tomato 1/2 medium chopped red tomato 2 quarts vinegar 1 lb. brown sugar 1/2oz. turmeric 2 tbsp. white mustard seed 1 tbsp. celery seed 1 tbsp. cinnamon
Mix all vegetables together and sprinkle with salt. Let stand overnight. Drain and then add the rest of the ingredients. Cook slowly until vegetables are tender. Pour into hot clean jars. Hot water process for 10 minutes.
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Post by carnation037 on Apr 10, 2008 22:04:16 GMT -6
Pickled Garlic
2 parts white or white wine vinegar, ...(Must be 5% if you're going to can the garlic) 1 part water peeled garlic cloves jalapeno peppers, 1 per pint jar, optional ...(slice or cut 3 lengthwise slits in each) peppercorns, 1/3 tsp. per jar, optional
Mix the vinegar and water together in a saucepan. Bring to a boil.
For refrigerating: Place the garlic cloves, peppers and peppercorns in a hot sterilized jar. Pour the hot vinegar/water pickling solution over the mixture. Let cool to room temperature. Cap, and store in the refrigerator at LEAST a week before eating. If you like them less crispy, heat the garlic cloves in the solution for a minute or two first.
For canning: Place the garlic in the clean pint jars. Layer with the peppers, or if using whole peppers, place one in each jar. Fill with the hot vinegar/water pickling solution, leaving 1/2" space at the top. Seal and process in a hot boiling water bath for 10 minutes. Let the jars set for at least a week before eating.
You can add salt, or leave out the peppers and peppercorns, or use hotter peppers. Try throwing in a little dill weed or a sprig of fresh basil. Or try layering the garlic with sliced red and green jalapenos. If the garlic is to be canned, the main thing to remember is that the pickling solution should be at least half 5% strength vinegar and you should have a safe pickle.
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Post by carnation037 on Apr 10, 2008 22:03:02 GMT -6
Garden Relish
2 med. cucumbers 12 med. onions 4 med. green peppers 2 med. carrots 1/4 c. salt 6 c. granulated white sugar 4 c. apple cider vinegar 12 whole cloves 1 tbsp. mustard seed 2 tbsp. turmeric
Grind cucumbers, onions, peppers and carrots together until fine. Stir in salt and let set overnight. Drain well. Mix in remaining ingredients. Place cloves and mustard seed in cloth bags. Bring to a boil and simmer gently for 30 minutes. Remove bag of spices. Spoon into the hot sterilized jars and seal. Makes 12 pints.
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Post by carnation037 on Apr 10, 2008 22:01:50 GMT -6
This is almost like a fresh sliced cucumber when opened for use.
Cucumber Catsup
cucumbers, peeled 10% vinegar
Grate large cucumbers before they begin to turn yellow. Drain out the juice and put the pulp through a sieve to remove the large seeds. Fill a bottle half full of the pulp. Discard any juice. Fill the other half of the bottle with vinegar. Put in a hot water bath for 10 minutes. When you are ready to use, add salt and pepper.
(Salt will kill the vinegar if you put it in when this is made).
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Post by carnation037 on Apr 10, 2008 21:20:25 GMT -6
Chili Tomatoes
8 c. peeled and chopped tomatoes 1 c. diced red onion 5 or so jalapeno peppers, seeded and diced 2 cloves minced garlic 1 tsp. pickling salt
Combine all ingredients in large stock pot. Bring to a rolling boil. Reduce heat, cover and simmer for 5 minutes. Ladle into hot sterilized pint jars. Process in a hot water bath for 20 minutes. Makes approximately 8 pints.
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Post by carnation037 on Apr 10, 2008 21:19:00 GMT -6
Apple Pickle Relish
4 diced apples 2 Minced dill pickles 1 chopped onion 1/4 c. apple cider vinegar 1/2 c. sugar 1/4 tsp. salt
Combine all the ingredients in a medium bowl. Cover and chill relish at least 2 hours. Serve with chicken or pork. Makes about 16 servings.
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