Bread And Butter Pickles

Ingredients

Instructions

  • 1 gallon cucumbers, sliced 1 inches wide, but not peeled
  • 3 pints cider vinegar
  • 1/2 c. mustard seed
  • 6 tbls. pickling salt
  • 1 tbls. celery seed
  • 4 c. sugar
  • water
 Cover cucumbers with pickling salt and water. Let stand overnight. Drain and rinse well. Rinse six times. Heat vinegar, celery seed, mustard seed, and sugar thoroughly. When boiling, add cucumbers. Stir well for a few minutes. Process.

Dill Pickles

Ingredients

Instructions

  • cucumbers
  • garlic
  • red peppers
  • fresh dill
  • 14 c. water
  • 1 c. pickling spice
  • 2 c. vinegar
In each jar, place 1 clove garlic, 1/2 small red pepper, and cucumbers. Cover with a sprig of dill. Heat water, pickling spice and vinegar to a boil and pour over. Process. Makes approximately 5 quarts and 4 pints.

Ginger's Bluebarb Jam

Ingredients

Instructions

  • 3 c. diced rhubarb
  • 7 c. sugar
  • 1 bottle liquid fruit pectin
  • 3 c. crushed blueberries, about 2 quarts
Combine rhubarb and blueberries in large saucepan Add sugar and mix. Place over high heat, bring to a full rolling boil. Boil one minute, stirring constantly. Remove from heat, add pectin. Stir and skim for 5 minutes. Ladle into hot jars and seal. Makes 5 pints or 9 jelly jars.

Kosher Dill Pickles

Ingredients

Instructions

  • cucumbers
  • grape leaves
  • garlic
  • alum
  • fresh dill
  • whole red peppers
  • 3 quarts water
  • 1 c. pickling spice
  • 1 quart vinegar
Soak cucumbers overnight in cold water. Wash and pack in jars. In each jar, place 1 grape leaf, 1 sprig dill, 1 clove garlic, 1/2 hot red pepper, 1/8 tsp. alum. Heat water, vinegar and pickling salt to boiling. Pour over pickles. Process. Makes approximately 5 quarts and 2 pints.

Sharon's Green Pepper Jelly

Ingredients

Instructions

  • 3 very large green peppers
  • 1 1/2 c. cider vinegar
  • 6 1/2 c. sugar
  • 1/2 tsp. salt
  • 1 tbls. cayenne pepper
  • green food coloring
  • 1-6 oz. bottle fruit pectin
  • paraffin wax
 Cut green peppers into small pieces and blend in blender with 1/2 c. vinegar. Combine pepper mixture with remaining vinegar, sugar, cayenne pepper and salt in saucepan. Boil for 5 minutes. Cool 2 minutes and add fruit pectin and food coloring. Pour into jars and seal with wax.

Tomatoes

Ingredients

Instructions

  • 15 lbs. tomatoes
  • lemon juice
  • salt
Dip tomatoes in boiling water for 30 – 45 seconds, then cold water. Peel off skin. To each quart of tomatoes, add 1 tsp. lemon juice and 1/2 tsp. salt. Fill jar with hot water or tomato juice. Process. Makes 6 quarts.