Recipes

APPLE BUTTER

APPLES

BEANS

BEET JELLY

COMPANY BEST PICKLE

MIXED RELISH

PEACH JAM

PEACHES

PICKLED FISH

SALSA

STRAWBERRY JAM

THICK SPAGHETTI SAUCE

Related Items

Wash and core apples. Cook with cider or water until tender, about 20 minutes. Put through colander. Add remaining ingredients. Cook uncovered over low heat until thickened, about 2 hours. Stir frequently to prevent scorching. Pour in clean hot jars. Sea

Slice up apples and prevent from darkening with like Fruit Fresh. Drain, boil in water you soaked them in for 5 minutes. Pack hot in jars leaving 1/2 inch head space. I then added water I boiled them in. Remove air bubbles. Adjust caps Process pints and quarts 20 minutes in boiling water bath.

This is great to add seasonings too and make pies and crisps out of later! Plain apples packed in water

I usually prepare my beans by frenching them and packing them tightly in jars. I then add boiling water and pressure cook pints 20 minutes 10 lbs pressure

Stir the beet juice and sure jell together. then add the sugar and Kool-Aid. Boil for 3 min. Skim. And you have wonderful grape jelly.

Cover whole cucumbers with boiling water. Let stand till next morning. Repeat the process on next 3 mornings. On 5th day, drain, and slice into 1/2" pieces. Combine sugar, spices, salt, and vinegar. Boil and pour over cucumber pieces. Let stand 2 days and on the 3rd day bring to a boil and seal in hot jars

Grind the carrots, cucumbers, onions, and green peppers. Grind fine and add 2 Tbs canning salt and Let stand 1 hour and then drain.

Mix rest of ingredients with vegetables and let stand over night. Bring to a boil and put in jars. Hot water bath for 5 minutes.

3 batches makes approximately 16 pints

Dip peaches in boiling water to loosen skins, approximately 30 seconds to 2 minutes. Peel, pit and chop peaches. Place peaches in a 6-8 quart saucepan. DO NOT ADD WATER. Over medium heat, simmer gently, covered for 10 minutes. Remove from heat, crush peaches and measure pulp. For every cup of pulp add 3/4 cup sugar. Return peach and sugar mixture to pan, add lemon juice. Over medium-high heat, bring to a boil and cook to jelly stage (220 degrees F), approximately 15-20 minutes, stirring constantly. Immediately fill hot, sterilized half-pint jars with mixture, leaving 1/4 inch head space. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in Boiling Water Canner for 5 minutes

Blanch peaches in boiling water 1/2 to 1 minute to remove skins and then slice or chop up for canning into Fruit Fresh water to prevent darkening.

Make syrup: Extra light is 1 cup sugar /quart of liquid. I sometimes use some of the Fruit Fresh water.

Pack Peaches in jars and pour hot syrup on top. Make sure rim is free of sugar and then add lids. Hot water bath pints 25 minutes and quarts for 30 minutes

Filet the fish and cut into 1 to 1 1/2" pieces. Use distilled water and glass containers for every step.

1st day: 24 hours Brine fish with solution of 3/4 cup pickling salt and 6 cups water stirring till salt dissolves.

Day 2: 24 hours Drain fish and rinse with cold water. Cover with white vinegar (5% acidic) Let stand 24 hours. Drain and rinse with cold water.

Day 3: Prepare pickling solution with above ingredients of sugar, distilled water, vinegar, pickling spices, and cloves. Mix. Heat to boiling, reduce heat and simmer 10 minutes. Cool to lukewarm. Pour over drained fish in glass jars. Ready to eat in 5 days

To make hotter Salsa for Ben I add 1 1/2-2 cups of hot peppers with seeds!

I have add3d some tomato paste towards end of cooking to thicken more if desired. Otherwise Roma tomatoes are thick enough and make wonderful Salsa.

Chop up everything and then cook for 30 minutes and process. Not long to cook but takes a while to chop everything up

In a 6-8 quart saucepan, combine strawberries and sugar. Bring to a boil and cook to jelly stage (220 degrees F) approximately 20 minutes, stirring constantly. Add lemon juice a few minutes before cooking is complete. Immediately fill hot, sterilized half-pint jars with jam, leaving 1/4 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in Boiling Water Canner for 5 minutes.

Make sure to mash the strawberries

Put all together in a very large pot except for the tomato paste. Slowly bring to a boil careful not to burn the bottom. Simmer for 3-4 hours boiling the whole time to reduce the liquid. The last 1/2 hour, add the paste and keep on simmering. Hot Water Bath pints 35 minutes and quarts 45 minutes

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