favorite family foods - title

CANNING


APPLE PIE FILLING  ( Ada Alldredge - County News)

1/2 bushel apples, peeled, cored, and sliced

Keep apple slices in salt water to prevent browning.

5 cups water

6 cups sugar

12 Tb. corn starch  (I use Clear Jel)

3 Tb. cinnamon

Measure water in a large pan. Mix together sugar, cinnamon, and corn starch; add to water. Heat liquid until clear. Add sliced apples and heat just until apples get hot. Pour into canning jars and process 25 minutes in a boiling water bath.

For Pie: Pour into prepared pie crust and bake on bottom oven rack 45 minutes at 425 degrees.

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SALSA  (Mom maybe from Lori)

10 cups peeled chopped tomatoes

2 cups chopped onions (3 large)

2 cups chopped peppers (6)

2 tb dried crushed peppers or 2 jalapenos

2 large cloves garlic, minced fine

2 Tb canning salt

½ cup sugar

1 1/4 c vinegar

1 tsp dried cilantro or fresh

Bring to boil reduce heat, simmer one hour stir often Process for 15 min in hot water bath - maybe makes 7-10 pints

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TOMATO CARROT SOUP (Darlene from Carla Brooks)

11 oz Pearl Barley

(Cover with water and soak overnight or soak instant pearl barley in hot water for 1 hour)

1/2 bushel tomatoes (peeled and cored)

20 large carrots (peeled and cut up)

2 large green peppers (chopped)

5 large onions (chopped)

1 large bunch celery (chopped)

1 bunch parsley chopped or 1/2 cup dried parsley

1/2 cup salt (I use 1/4 cup)

1/2 to 1 cup sugar

Mix together in large cooker. Boil ten minutes. Put in bottles and process in pressure cooker at 10 lbs pressure (12 ½ lbs in St. George) for 20 minutes. Makes about 15 1/2 quarts. This is soup can be very thick so you can dilute 1 quart soup with 1 quart tomato juice or broth.
We really like this soup.

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CHILI SAUCE  (1973 -Nancy Milne)

1 lug tomatoes (peel and core)

8 onions (chopped)

3 Tb. salt

3 Tb. cinnamon

3/4 tsp. cloves

3/4 tsp. allspice

3 1/2 cup sugar

1 1/2 cup vinegar

3-4 chili peppers or green peppers if you don't want it hot Cook together 2-3 hours until thickens. Cold pack for 15 minutes. You can puree after cooking if you don't want a chunky sauce.

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ZUCCHINI RELISH ( Ada Alldredge)

6 large (10-12 inches) zucchini (peeled and seeded)

5 onions

3 red peppers or pimentos

3 green peppers

Dice or grind together all vegetables then pour 1/2 cup salt over and 3 trays of ice and let sit overnight. Drain and add:

7 cups sugar

7 cups white vinegar

2 tsp tumeric

6 tsp mustard seed

Boil together 5 to 7 minutes. Pack in jars and cold pack for 5 minutes. If more liquid is needed add equal amounts of last four ingredients.

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DILL PICKLES  ( Ada Alldredge)

3 quarts water

1 quart vinegar

1 cup pickling salt

1 tsp dill seed

Boil together to make brine. Pour over cucumbers, dill weed, and dehydrated garlic packed in jars. Cold pack 15 minutes to seal.

Note: New canning guidelines say to use equal parts of water and vinegar to be safe because vinegar is less acid than it used to be. Our local state fair won’t take pickles that don’t conform to this rule.

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BREAD AND BUTTER PICKLES (Grandma Palmer)

4 quarts sliced cucumbers

2 cups sliced onions

1/2 cup picking salt

Mix together and let stand 3 hours then drain.

Syrup:

4 cups sugar

1 tsp tumeric

1 tsp celery seed

2 Tb. mustard seed

4 cup cider vinegar

Bring to boiling point add cucumbers and onions. Heat thoroughly, don't boil. Cold pack 15 minutes to seal.

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SWEET PICKLE RELISH (Jeanie May)

12 large cucumbers (seeded)

4 onions

3 green peppers

1 red pepper

Grind together and add:

1 quart water

4 Tb. pickling salt

Boil together for 15 minutes then drain and add:

5 cups sugar

3 cups vinegar

3 tsp. tumeric

1 tsp. cloves

4 tsp. mustard seed

4 tsp celery seed

Boil for 4 minutes. Pack in jars cold pack for 15 minutes.

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SEVEN-DAY SWEET PICKLES ( Ada Alldredge)

14 cucumbers (solid not big)

Wash and put in pan, pour boiling water to cover over for 3 mornings. On the fourth morning, slice and let stand 12 hours in:

1 Tb. Alum and fresh cold water to cover

 Drain and cover with clear water for 12 hours.

Syrup:

1 quart vinegar

8 cups sugar

2 tsp salt

2 tsp whole allspice

2 tsp whole cloves

1 stick cinnamon

Boil together and pour over cucumbers for 3 mornings. On the fourth day heat all together.  Boil for 1 minute, bottle and seal by cold packing for 10 minutes.


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