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Preserves, Jams, Jellies,
Pickles & More |
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BLUEBERRY PIE FILLING
12 cups blueberries
3 cups sugar
3/4 cup cornstarch
1 tbsp grated lemon peel
1/4 cup lemon juice
Wash and drain blueberries. Combine
sugar and cornstarch. Stir in blueberries; let stand until
juice begins to flow; about 30 minutes.
Add lemon peel and lemon juice. Cook over
medium heat until mixture begins to thicken.
Ladle pie filling into can-or freeze jars or
plastic freezer boxes, leaving 1/2 inch head space.
Cool at room temperature, not to exceed 2
hours. Seal, label and freeze.
Makes about 5 pints.
BARBEQUE SAUCE
1/3 cup vegetable oil
1 med onion finely chopped
1/4 cup parsley, finely chopped
2 garlic cloves, minced
1 cup vinegar
3/4 cup brown sugar
7 ½ oz can tomato sauce
2/3 cup Worcestershire sauce
1/4 tsp tabasco sauce
1 tsp rosemary
½ tsp thyme
2 tsp salt
Heat oil & saute' onion &
parsley. Add remaining ingredients & simmer until thickened
(about 1 hour, the longer the better). Store in a jar in
refrigerator or preserve in sterilized jars .
APPLE BUTTER
4 lb tart apples
20 oz can apple juice
1/2 cup sugar for each cup puree
1/2 tsp salt
Rind & juice of 1 lemon
1 tsp cinnamon
1 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
Wash apples & cut into large pieces.
Discard the blossom end & stem, (do not peel or core). Put into a
large kettle and add the apple juice. Cover & cook until
apples are tender. Press through a sieve to make a puree.
Measure the puree and pour back into
kettle. Add 1/2 cup of sugar for each 1 cup of puree. Set over
low heat ans stir until sugar is dissolved. Add remaining ingredients
& cook over moderate heat until thick, stirring often.
Ladle into hot sterilized jars.
LEMON BUTTER
1/2 cup butter
grated peel of one lemon
1/2 cup freshly squeezed lemon juice
1 1/2 cups sugar
1/4 teaspoon salt
3 whole eggs
3 egg yolks
Melt butter in top of double boiler. Stir in
lemon peel, juice, sugar and salt. Lightly beat whole eggs into
egg yolks. Blend eggs into sugar mixture. Cook over boiling
water, beating with whisk until thick and smooth, about 20 minutes.
Cover and store in refrigerator.
BEET JELLY
4 cups beet juice
1 grape jelly powder
5 cups sugar
juice of I lemon
1 box Certo
Peel beets, cut into small pieces & cook
until tender.
Strain and measure the juice. Then add
lemon juice, Certo & jelly powder.
Add sugar. Bring to a rolling boil for 5
minutes. Fill hot sterilized 1/2 pint jars & seal.
BEET PICKLES
Cooked & peeled beets, whole if small
2 cups beet juice
2 cups vinegar
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground cloves
Put syrup ingredients in a pot. Place the
cooked beets in the syrup & boil for 5 minutes. Put into hot
sterilized jars & seal. Makes 6 to 8 quarts.
BREAD AND BUTTER PICKLES
6 pound (12 medium) cucumbers, cut into 2-inch slices
1 cup thinly sliced onions
1 cup kosher salt for soaking
Brine:
3 cups white vinegar
1 cup water
2 cups sugar
20 cloves garlic
1 tbsp black peppercorns
10 whole allspice
2 tsps whole mustard seed
Slice and soak the cucumbers and onions for 1
hour in 1 cup salt and enough cold water to cover.
Make brine: Combine vinegar, water, sugar,
garlic, peppercorns, allspice and mustard seeds. Bring to a boil and
cook for 5 minutes. Drain the cucumbers and onions but don't rinse.
Pour the hot brine over the cukes and onions and allow to sit in a
non reactive container until cool, stirring occasionally.
Meanwhile, wash and sterilize 4 1-quart jars
and lids to be used in the canning by placing them briefly in a pot
of hot water. When the pickled mixture has cooled, fill the jars to
the top with the cucumbers and onions only, not the brine. Once you
have filled all the jars, divide the brine between the jars, filling
them to the top. With a hot clean towel, wipe the edges of the jars,
secure the lids and screw on the rings. You will now need to process
them for 8 to10 minutes in a simmering water bath. It is important
for the jars to be on a rack so they do not touch each other or the
bottom of the pot. The jars must be completely covered by the water
therefore use a huge pot. Allow the water in processing bath to come
to a boil, turn it down to a simmer and carefully place the jars on a
rack inside of the pot. Simmer for 8 to10 minutes. Carefully remove
from the water, allow to cool, don't let the jars touch. When they
are cool, they should have a tight seal, no sound should be heard
when you push on the lid. Store for months on your shelf.
DILL PICKLES
Wash cucumbers, pack in sterilized
jars, place several sprigs of dill on top
Heat:
1 quart water
1 cup vinegar
1/4 cup salt to boiling
Cool and pour over cucumbers fill jars to 1/4
inch of top. Seal tight.
MUSTARD PICKLES
2 gallons cucumbers
3 lbs. pearl onions, cooked and peeled
3 med. onions, chopped
3 heads cauliflower, cut up and cooked
6 Bell Pepper, Green
4 1/3 c. sugar
2 c. prepared mustard
2 1/2 tbsp. dry mustard
1 tsp. Turmeric
Approximately 1 1/2 qt. Water
Approximately 1 1/2 qt. Vinegar
Cornstarch to thicken (about 8 heaping tbsp.)
Prepare cucumbers: Remove seeds & cut in chunks.
Sprinkle cucumbers with salt & let stand overnight, then drain.
Prepare the onions, cauliflower & bell pepper, set aside.
Boil cucumbers in weak vinegar until transparent; drain and set aside.
Mix remaining ingredients; heat to boil. Thicken with the cornstarch.
Add vegetables, season to taste with salt. Seal.
(If sauce is too thick, add a bit of water)
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