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Here you will find some old fashioned and delicious canning recipes
Pickles, Preserves, Conserves and more
Best Ever Piccalilli
32 medium sized green tomatoes, quartered
1 pt. small onions
6 green peppers, quartered lengthwise
6 sweet red peppers, quartered lengthwise
1 1/2 qts. vinegar
3 1/2 c. sugar
1/4 c. salt
1 1/2 t. allspice
1 12/ t. cinnamon
4 ts. celery seed
1.2 c. mustard seeds
Wash vegetables, put through food chopper (food processor now) using a medium blade. Drain.
Place vegetables in a large kettle, add 1 qt. vinegar. Boil for 30 minutes, stirring frequently. Drain and discard liquid. Return vegetables to pot and add remaining vinegar, sugar,salt and spices. Simmer 3 minutes. Keep mixture simmering while packing hot sterilized jars. Pack into one hot jar at a time. Fill to 1/8th from top of jar. Process in boiling water bath for 5 minutes. Makes 6 to 7 pints.
This is so good on hamburgers, and served with meats.....
The other recipe is called Rummage Pickles..in the old days, you used every thing that was left..all the odds and ends........nothing was wasted....
Rummage Pickles
2 qts. green tomatoes
1 small head cabbage
3 sweet green peppers
3 sweet red peppers
1 large cucumber
3 onions
1 qt. red tomatoes
6 c. chopped celery
1/2 c. salt
1 1/2 c. vinegar
1 1/2 c. water
4 c. sugar
1 t. dry mustard
Chop all vegetables first, discarding pepper seeds, and peeling onions. Add salt and let stand overnight. In morning,drain and discard liquid. Add vinegar, water, sugar and mustard to vegetables. Bring to a boil and simmer an hour or until clear.
Pack into hot sterilized jars and process in boiling water bath for 5 minutes. This makes 14 pints.
Green Tomato Pickles
2 qts. sliced green tomatoes
3 T. salt
2 c. vinegar
2/3 c. dark brown sugar
1 c. white sugar
3 T. mustard seed
1/2 t. celery seed
1 t. tumeric
3 c. sliced onions
2 large sweet red peppers, chopped
1 hot green or red pepper, chopped
Mix tomatoes and salt. Let stand about 12 hours. Drain. Heat vinegar, sugars and spices in a large pot to boil; add the sliced onions and boil for 5 minutes. Then add the drained tomatoes and peppers bring slow to the boil again. Simmer for 5 minutes, stirring constantly with a wooden spoon.
Pack in hot sterilized jars. Be sure the syrup covers the vegetables. Seal at once.
Process in a boiling water bath for 5 minutes. Makes 9 half pints.
Here is the other recipe..this is called Indian Pickle
4 lbs. green tomatoes
4 lbs. ripe tomatoes
3 medium onions, peeled
3 medium sweet red peppers, seeded
3 medium green peppers, seeded
1 large cucumber
7 c. chopped celery
2/3 t. salt
3 pts. vinegar
3 lbs. brown sugar
1 t. dry mustard
1 t. white pepper
Chop coarsely all the vegetables. Sprinkle with salt and let stand for 12 hours or overnight. In the morning, drain well and discard liquid, add remaining ingredients.
Bring to a boil and simmer slowly for about 30 minutes, stirring occasionally. Pour into hot sterilized jars, seal at once and process in boiling water bath for 5 minutes. Makes 6 pints.
Spiced peaches
6 lbs. peaches (about 2 dozen medium sized ones)
8 cups sugar (we used splenda or you could go half and half)
2 3/4 c. cider vinegar
4 cinnamon sticks
4 t. whole cloves
Make sure the peaches are ripe and sweet..wash and then dip them in boiling water for about 4-5 minutes, then immediately ice water..the skins should slip off easily this way...
cut off any brown spots and mushy areas....cut in halves or quarters and remove the pits.
Mix the sugar, water and vinegar in a pot and get it boiling. 8 cups sugar, 2 3/4 c. cider vinegar, and 1 1/3 cup water. Heat until sugar is dissolved. Put the spices in a cheesecloth bag and add them to the boiling liquid. Boil for 5 minutes or so..Add the prepared peaches to the hot syrup. Bring to boiling again and simmer for about 10 minutes or so until tender.
Place peaches in hot jars, fill the jars and then add syrup to 1/2" of the top of the jars. Seal and put them in the water bath canner...process for 10 minutes
Lift them out on a towel or wooden cutting board to cool....this recipe makes 6 pints..we went overboard (as usual) and ended up with more....7 pints and 2 quarts..
Here is the Fig Conserve recipe...
2 lbs. ripe figs
1 cup crushed pineapple, small can
2 medium lemons, cut into small pieces.. peel and all
1/2 t. salt
1 cup chopped pecans
sweetener..add to taste..we used 3 cups of Splenda..
Wash figs and cut into pieces. Mix with pineapple and lemons..put into a large pot with equal amount sugar (or other sweetener) and the salt. Bring slowly to the boiling point and simmer gently until thickened. Stir in nuts: put in hot jars. Makes about 5 jelly jars.....we doubled the recipe.....and also water bath processed the jars...can't see to going to all the trouble of making jam to have it spoil.......10 minutes in the water bath canner will do..
This recipe is from "Freezing and Canning Cookbook" by the food editors of the Farm Journal...published in 1964..
Fig-Citrus Conserve
5 lbs. figs
Water
10 c. sugar
2 lemons, coarsely ground
4 oranges, coarsely ground
2 t. ground ginger
Cover figs with a small quantity of water and boil until liquid is tan. Drain and reserve about 2 cups of the liquid. Mix with the sugar to make a heavy syrup. Combine figs, sugar syrup, lemon and orange pulp. simmer gently about 1 1/2 hours, stirring frequently. Skim off any foam foam from time to time.
Add ginger, mixing well. Pour into hot jars, seal. Makes 5 pints...you can add finely chopped nuts when you add the ginger....
I haven't made this as it take so much sugar and my husband is diabetic..but I know I've had questions as far as fig recipes goes so am sharing this....
here is one more which I may try to have for gifts on the holidays.
Pickled Figs
6 qts. figs, (about 8 lbs)
salt water
8 c. brown sugar
1 qt. vinegar
7 (3") sticks cinnamon
1 to 2 t. whole cloves
Cover figs with salt water (1 T. salt to 1 gallon water): bring to a boil, simmer 15 minutes.
Combine sugar and vinegar: bring to a boil and add the spices. Drain the figs andadd to the boiling syrup. simmer one hour.
Pack in hot, sterilized jars.. make sure figs are completely covered with syrup. Seal at once. Process in boiling water bath for 20 minutes (water bath canner). Makes 7 to 8 pints.
this recipe comes from the same cookbook....I just love old cookbooks and have several that I cherish....the photos alone are fun.
Plum-Crab Apple Conserve
2 c. diced crab apples
2/3 c. crushed pineapple
1 qt. pitted red plums (they're in season right now)
5 1/2 c. sugar
1/2 c. shredded almonds
Dice unpeeled cored firm crab apples into about 1/4" cubes. Add them and the crushed pineapple (drained) to the plums.Heat the mixture to a boil.
Add sugar, stirring. Cook to the desired consistency, be sure to stir constantly or it might burn (its happened to me) Remove from heat, skim off any foam and add the almonds. Pour into hot jars, seal. Makes 7 half pints. I always water bath can jam or conserve...figure if we go to all the trouble of making it..want to make extra sure it stays good....we process this for about 10 minutes to be safe.
These recipes come from the vintage "Freezing and Canning Cookbook" put out by the Farm Journal circa 1963
