RELISHES, JELLIES, PICKLES
PRIZE APRICOT JAM

8 c. quartered apricots 1 orange
41/2 c. white sugar 1 c. crushed pineapple
3/4 c. light brown sugar 1/8 tsp. salt

Wash, pit and quarter about 3 pounds of apricots. Mea-
sure 8 cups. Place apricots, sugar, coarsely shredded orange
rind and juice of orange, pineapple, salt in heavy kettle. Bring
quickly to boil, stirring until sugar is dissolved. Cook rapidly,
stirring often until 2 drops of syrup will run together off side of
cold metal spoon. Take about 30 to 35 minutes. Ladle into

sterilized jars. When cool, cover with layer of melted paraffin.

Top with clean lids.
Elsie Solmonson

FRUIT PICKLE

6 large peaches 41/2 c. brown sugar

6 large pears 2 Tbsp. salt

6 large onions 7 1 oz. mixed pickling spice (1
6 large ripe tomatoes Tbsp. tied in cloth bag)

2 red peppers 1 pt. white vinegar

2 green peppers 1 tsp. cinnamon

1 lb. raisins 1 tsp. cloves

1 tsp. allspice

Peel all fruit and vegetables and chop fine. Mix all in-
gredients and boil until it thickens up fairly well, stirring fre-
quently. Pour into jars and seal or cover with wax. Good with
ham or pork.

Donna Solbrekken

DILL PICKLES

1 lb. salt 1 1/2 gal. boiling water
1 1/2 pt. vinegar

Make a brine of salt, vinegar and water. Let brine get

real cold. Use good choice cucumbers, not too big. Put cucum-

bers in sealers a layer ata time. Add dill (stalks, leaves and
seed ball). Add 4 or 5 pieces of garlic. Seal tight and put them
in cellar or basement right away.

Elsie Solmonson

321 -25- Prince George, B. C.