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GREEN PEPPER 6 large green peppers, cut in 6 cups sugar
pieces Y2 teaspoon salt
JELLY 1% cups cider vinegar T bottle pectin —
1 teaspoon crushed red pepper Green food coloring

Put half the green peppers and half the vinegar into OSTERIZER container, cover
and process at LIQUEFY until pepper is liquefied. Pour into a saucepan. Repeat with
remaining peppers and vinegar. Add the red pepper, sugar and salt. Bring to a boil
and add pectin. Boil until it thickens when dropped from spoon. Add a few drops of
green food coloring. Pour into sterilized jars and seal. Serve with fish and meats.

Yield: 2 pints

RAW CRANBERRY 2 cups cranberries % cup sugar
RELISH 1 orange, cut in eighths

Blender-chop 1 cup cranberries at GRATE. If necessary, push berries from side of
container and process again. Empty into bowl. Repeat with remaining berries. Put
orange and sugar into OSTERIZER container, cover and process at BLEND until
smooth. Add to berries and mix well. Let stand at least 30 minutes before serving.

Yield: 2 cups

CORN : — onion, wert ote " cup sugar : abe
red or green sweet peppers, teaspoons dry mustard ©
RELISH cut in pieces 1 teaspoon mustard seed
Ys cup water 1 teaspoon celery seed
1% cups vinegar 1% teaspoons salt
2 cups cabbage pieces 1 teaspoon turmeric
2 re whole kernel corn, 3 tablespoons flour
raine

Blender-chop onion and pepper in water and vinegar. Pour through colander, reserving
liquid. Put cabbage and reserved liquid into OSTERIZER container, cover and
blender-chop. Pour into large saucepan, add chopped vegetables and remaining ingre-
dients and mix well. Bring to a boil and simmer 30 minutes. Pour into sterilized jars
and seal.

Yield: 3 pints

CHILI ; peck tomatoes P ; ir focus whole allspice
onions, quartere sticks cinnamon
SAUCE 4 green peppers, cut into pieces 1 tablespoon whole cloves
4 sweet red peppers, cut into 1 cup sugar

pieces 3 tablespoons salt

11% cups white vinegar

Place 1 cup peeled and quartered tomatoes in OSTERIZER container, cover and
process at LIQUEFY. Add more tomatoes while processing until container is filled.
Empty into large saucepan. Repeat process for remaining tomatoes. Blender-chop
onions and peppers in vinegar. Drain well. Reserve vinegar. Add onions and pep-
pers to tomatoes. Tie spices loosely in cheesecloth bag and boil with vegetables
until quantity is reduced to half the original volume. Stir well while cooking to
prevent scorching. Remove spice bag, add vinegar, sugar and salt, boil rapidly for
5 minutes, stirring constantly. Pour immediately into sterilized jars and seal at once.

Yield: about 2 quarts
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