SUGGESTIONS
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RECIPES

FOR CANNING

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ra Pickles aud Kelishes

Apple Chutney

36 medium sized sour apples
18 medium sized green tomatoes
6 sweet red peppers
6 small onions (white)
6 cupfuls sugar
3 pints cider vinegar
3 tablespoonfuls salt
3 teaspoonfuls cinnamon
3 scant teaspoonfuls allspice
1 teaspoonful ginger
3 large cupfuls seeded raisins
Peel and core apples, seed peppers, peel
onions. Put through coarse knife of food
chopper. Heat vinegar and sugar. Add spices
and raisins and bring to a boil. Stir in apples,
onions and peppers and cook at rolling boil
until thick, about 30 minutes. Makes 12 pints.

Barbecue Sauce

1 quart tomatoes, strained
1 large onion, chopped
1 large clove of garlic, chopped
% cupful Worcestershire sauce
1 tablespoonful sugar
4 cupful vinegar
1 tablespoonful grated horse-radish
1144 teaspoonfuls salt
4 teaspoonful paprika
1 teaspoonful dry mustard
Mix in order given. Stir well. Simmer very
slowly for 30 minutes. Makes 1% pints.

Spiced Pickled Beets

15 large beets
3 large white onions
1 teaspoonful celery seed
1 teaspoonful mustard seed
1 teaspoonful cardamon seed
6 pieces cinnamon bark 1 inch long
5 cupfuls cider vinegar
34 cupful brown sugar
1 tablespoonful salt
Boil beets until tender, peel and slice. Peel
and slice onions and mix with beets. Pack
into cans, cover with hot vinegar to which
spices have been added. Seal, process 10
minutes in boiling water. Makes 4 pints.

32

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Bread and Butter Pickles

25 large cucumbers
12 onions, sliced
1, cupful salt
Place cucumbers in cold water until crisp,
then wipe dry and slice. Add sliced onion and
salt. Let stand 1 hour. Do not drain. Add:
1 quart vinegar and a little water
2% cupfuls sugar
2 tablespoonfuls mustard seed
2 tablespoonfuls ginger root
2 tablespoonfuls celery seed
Boil all together 5 minutes. While hot, fill
cans and seal.

Chili Sauce

40 large tomatoes
12 onions
3 red and 4 green peppers
Chop fine; add the following:
2 heaping tablespoonfuls salt
1% pints white vinegar
2 teaspoonfuls cinnamon
1 teaspoonful cloves
Cook about 1 hour, or until thick. While
hot, fill cans and seal.

Pickled Cauliflower

4 large heads of cauliflower

4 sweet red peppers

l sweet green pepper

4 onions

2 quarts vinegar

4 cupfuls sugar

2 tablespoonfuls salt

1 tablespoonful celery seed

1 tablespoonful mustard seed

12 whole cloves
1 tablespoonful tumeric powder
1 tablespoonful ground mustard t
Wash and divide cauliflower into small —~

pieces. Cover with hot water and cook 5 min-
utes, then drain. Add sugar, salt and spices
to vinegar and bring to a boil. Drop cauli-
flower, peppers and onions into hot vinegar
and bring to a boil. Can while hot. Makes 6
pints.