| Sharon's Plum Chutney | Million Dollar Relish - Lynda MacLellan | ||||||||||||||
| Makes about 7 cups | This is an easy all purpose relish Makes ( 7 - 8 pints) | ||||||||||||||
| 5-6 cups purple plums, pitted, cut in quarters | 2/3 cup cider vinegar | Finely chop or coarsely shred: | |||||||||||||
| 2 cups apples, chopped | 1/2 cup orange juice | 6 lbs cucumbers | 2 green peppers | ||||||||||||
| 1/2 cup golden raisins, chopped | 11/2- 1 3/4 cups brown sugar | 2 lbs. onions | 1 red pepper | ||||||||||||
| 1 whole onion, large, chopped | 3/4 teaspoon salt | Place in a large pot or roaster and cover | |||||||||||||
| 5( or more) cloves garlic, minced | 1/2 teaspoon garam masala | with coarse salt. | |||||||||||||
| 1 whole hot pepper, chilancho-type(med-hot) | 3/4 teaspoon cinnamon | Let stand for at least 6 hrs., or overnight. | |||||||||||||
| 1/4 cup ginger, fresh, minced | 1/4 teaspoon cloves | Drain well and squeeze out all the juice. | |||||||||||||
| A tea towel works well. | |||||||||||||||
| Add plums, apple, onion, ginger, garlic, pepper & raisins to large dutchoven. | This is important in making the relish thick. | ||||||||||||||
| Add vinegar and orange juice. Bring to a boil and simmer for 30-40 minutes . | Make a mixture of: | ||||||||||||||
| Add brown sugar & seasonings | 3 C. vinegar | 6 C. white sugar | |||||||||||||
| Simmer about another hour until of desired consistency…stirring occasionally. | 4 Tbsp. cornstarch | 1 Tbsp. tumeric | |||||||||||||
| Seasonings & sweetness can be adjusted for personal taste. | 2 Tbsp. mustard seed | 1 Tbsp. celery seed | |||||||||||||
| Ladle into sterilized mason-type jars and seal. | Add this to the pot. Cook, stirring occasionally | ||||||||||||||
| Makes about 7 cups | to prevent burning, until mixture looks clear, | ||||||||||||||
| 15 - 20 minutes. Fill sterilized jars and seal. | |||||||||||||||
| Lynda’s Green Tomato Mincemeat | Jam That Tastes like Carrot Cake- Marcy Baker | ||||||||||||||
| The original recipe is found in The Fannie Farmer Cookbook | (makes 6 - 250 ml jars) | ||||||||||||||
| (makes 6 pints) | 375 ml (1 ‘/2 c) finely grated carrots (3 large carrots) | ||||||||||||||
| 6 C. chopped green tomatoes | 375 ml (1 ‘/2c) peeled, chopped pears (2 large) | ||||||||||||||
| 6 C. chopped apples | 1 tsp. powdered cloves | 1 398 ml (14 oz.) can, crushed pineapple (undrained) | |||||||||||||
| 3 C. chopped dates | 3/4 tsp. allspice | 45 ml (2 Tbsp.) lemon juice | |||||||||||||
| 4 C. brown sugar | 3/4 tsp. mace | 5 ml (1 tsp.) cinnamon | |||||||||||||
| 1½ C. white vinegar | 3/4 tsp. pepper | 2 ml (‘/2 tsp.) each ground nutmeg & cloves | |||||||||||||
| 1 Tbsp. cinnamon | 2 tsp. salt | 1625 (6 ‘/2 c) granulated sugar | |||||||||||||
| Put into a large pot | 1 49 g. package fruit pectin | ||||||||||||||
| Slowly bring to the boiling point, stirring to avoid burning. Simmer for 21/2 hours | Combine carrots, pears, pineapple and juice, lemon juice, cinnamon, | ||||||||||||||
| if dates are used, 3 hours if dates are omitted. | nutmeg, cloves in a large deep stainless steel or enamel saucepan. | ||||||||||||||
| This year I made an error in the ingredients which resulted in a thicker and | Bring to boil; reduce heat, cover and boil gently 20 minutes. | ||||||||||||||
| sweeter product. If you prefer a “tart” mincemeat, with a sharper | Stir occasionally. | ||||||||||||||
| flavour, omit the dates, the “accidental” ingredient. | Measure sugar; set aside, Stir fruit pectin into carrot mixture; return to boil. | ||||||||||||||
| Add 3/4 C. butter | Add sugar, return mixture to full boil. Boil hard 1 minute, stirring occasionally. | ||||||||||||||
| Pour into 6 sterile pint jars and seal. One pint will fill a 9" pie shell. | Ladle jam into hot sterilized jars to within .5 cm (‘/4 inch) of top rim. Seal | ||||||||||||||
| Process in boiling water bath for 5 minutes. Remove/Cool Check seals | |||||||||||||||
| Store in cool place | |||||||||||||||
| Pickled Beets - Pat Kessler | Dilly Appetizer Beans- Betty Webber | ||||||||||||||
| makes ~4 pints | makes 6 pints | ||||||||||||||
| 2 lbs. Beets ( ~15-20 small) | 16 whole cloves | 3 lbs. Green beans | 3 1/4 cups water | ||||||||||||
| 2 C. granulated sugar | 8 whole allspice | 6 garlic cloves, peeled, whole | 3 1/4 cups cider vinegar | ||||||||||||
| 2 C. white vinegar | 2 tsp. Pickling salt | 6 fresh dill heads | 6 Tbs. Pickling salt | ||||||||||||
| 1/3 c. water | 1 1/2 tsp. Cayenne pepper | ||||||||||||||
| Prepare several (~4) pint canning jars, keep hot. | |||||||||||||||
| Cook beets until tender, slip off skins, cut into wedges or slices | Wash beans and cut off ends. Pack lengthwise in 6 sterilized pint mason | ||||||||||||||
| Combine sugar, water & vinegar in large saucepan. Bring to a boil, | jars, leaving 1/4inch head space. Toe ach jar add 1 garlic clove, 1 head of dill | ||||||||||||||
| stirring occasionally. | 1/4 tsp. Cayenne | ||||||||||||||
| To each hot sterilized canning jar add 4 cloves, 2 allspice & 1/2 tsp. Salt | Bring to a boil-water, vinegar & salt. Pour hot vinegar over beans in jars, filling to | ||||||||||||||
| Pack in beets. Pour hot vinegar solution over to ~1/2 inch of top. Seal | 1/4inch. Seal and process in boiling water bath for 10 minutes. Cool. | ||||||||||||||
| Process in boiling water bath 30 min. for pints, 35 min. for quarts. | Check seals. Store in a cool, dark place. | ||||||||||||||
| Remove from bath…cool…check seals | |||||||||||||||
| Store in cool place. | |||||||||||||||
| Cranberry Conserve - Pat Smith | Strawberry Daiquiri Jam - Barb Taylor | ||||||||||||||
| makes ~ 8 cups | Makes 4 cups. | ||||||||||||||
| 3 cups cranberries | |||||||||||||||
| 3 seedless oranges (unpeeled), chopped | 1 qt. strawberries | ||||||||||||||
| 1 14oz. Can crushed pineapple, undrained | 2 / 3 cup pineapple juice | ||||||||||||||
| 3/4 cup dried apricots, finely chopped | 1 / 3 cup lime juice | ||||||||||||||
| 1 pkg.(57g.)Regular fruit pectin crystals | 4 tbsp. rum | ||||||||||||||
| 5 cups granulated sugar | 3 cups sugar | ||||||||||||||
| 1 pouch cert-o | |||||||||||||||
| In saucepan combine cranberries,oranges and pineapple, crushing | |||||||||||||||
| some of the cranberies with a potato masher; cook over mediumheat for | Hull and crush strawberries. measure berries, sugar and juices | ||||||||||||||
| !15 min. Stir in apricots and pectin crystals; bring to a rollong boil over | into pot.Bring to boil (a hard rolling boil) and boil three or four minutes. | ||||||||||||||
| high heat. Stir in sugar. Return to boil, boil for 1 1/2 minutes. Remove fromheat, | Remove from heat and add certo and rum. stir and skim for five minutes. | ||||||||||||||
| stir and skim off foam for a few minutes. | Ladle into hot, sterilized jars, leaving 1/4 in. head space. Seal. | ||||||||||||||
| Ladle into hot, sterilized jars, leaving 1/4 in. head space. Seal. Process in | |||||||||||||||
| boiling water bath for 5 minutes. | |||||||||||||||
| Bread and Butter Pickles - Merle Taylor | Mustard Pickles - Merle Taylor | ||||||||||||||
| makes 10 pints | Makes 6 pints | ||||||||||||||
| 16 cups washed & thinly sliced cukes | 5 cups white sugar | Use a heavy pot or you will ruin it! | |||||||||||||
| 6 medium onions | 1 1 / 2 tsp. tumeric | 3 qts. cukes(large) peeled & cut in 1/2 in. pieces | 1 qt. vinegar (divided) | ||||||||||||
| 1 green pepper(chopped fine) | 1 1 / 2 tsp. celery seed | 1 qt. cauliflower in 1 in. pieces | 4 cups white sugar(divided) | ||||||||||||
| 1 red pepper (chopped fine) | 2 Tbs. mustard seeds | 1 qt. onions chopped in 1 in. pieces | almost 1 cup flour | ||||||||||||
| 3 cups white vinegar | 1 / 3 cup coarse salt | 1 sweet red pepper chopped fine | 1 Tbs. tumeric | ||||||||||||
| 1 qt. celery (or 1 tab. celery seed) | 1 Tbs. mustard seed | ||||||||||||||
| Combine cucumber,onions, green and red peppers | 2 Tbs.coarse salt | ||||||||||||||
| Place in layers alternately with salt in plastic bucket. | Method: Put cukes,peppers,onions,cauliflower,celery | ||||||||||||||
| Mix contents of one tray of ice when you have 1 / 2 | layered with salt in a large kettle | ||||||||||||||
| recipe done-continue ending with the salt-put one more | Add 3 cups vinegar & 3 cups sugar and | ||||||||||||||
| tray ice cubes on top.Put a plate on top. Let stand at least | bring to a boil. Immediately stir in your paste which | ||||||||||||||
| 3 hrs, or overnite. Drain well, place in cook pot. In a bowl | is: flour,1cup sugar,spices---mix well,add 1 cup vinegar. | ||||||||||||||
| mix sugar and spices place over cukes- add vinegar. | stir into smooth paste--- simmer 1 / 2 hour stirring many | ||||||||||||||
| Bring to boiling point. DO NOT BOIL! | times. Bottle hot. | ||||||||||||||
| Bottle immediately in hot sterilized jars. | |||||||||||||||