Beet Jelly
4 cups beet juice
1 bottle certo
1 pkg. grape or blueberry freshie
Juice of 1 lemon
Boil entire mixture for 7 mins. Add 5 cups sugar and boil for 1 full minute. Put
in jars and add melted wax.
Mrs. Debbie Pinette
Ste. Rose, Man.

Beet Pickles
2 cups vinegar
2 cups water
2 cups white sugar
3 t. cinnamon
3 t. ground cloves
Put spices in a cotton bag. Take out just before you pour solution, cover beets in

jars. Seal.

Mrs. Anna Masson

Ste. Rose, Man.

Green Tomato Ketchup
1 layer sliced green tomatoes
! layer sliced onions
Add coarse salt to each layer. Continue until crock is full or amount you wish.

Put a plate over vegetables with a weight to keep vegetables down. Leave
overnight. Next morning drain well. Add 2 cups brown sugar, 1 cup vinegar.
3 red peppers optional
1 T. celery seed and T. whole cloves
1 T. mustard seeds or mixed spices as you desire. Put spices in a cotton bag. Cook
vegetables with vinegar spices till vegetables are soft. Stir often to keep from
burning. Remove spices, pour in jars and seal.

Mrs. Anna Masson

Ste. Rose, Man.

Watermelon Pink Pickles
Use the pink meat of the watermelon only
2 cups water
1 cup vinegar
6 T. sugar
1 t. salt
2 t. alum
| cut up watermelon pink meat about 4 quarts.
Few sprigs garlic
Combine water, vinegar, sugar, salt and alum, bring to boil and boil for 5 min.
Add watermelon and bring to boil. Fill sterilized jars and sprigs of dill. Seal jars and
steam them on a water bath. Water must be 1 inch above the tops of jars. Steam
for 8 minutes. This recipe makes 8 quarts.
Debby Hodgins
Portage, Man.

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