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Recipe - Vegetable Soup To Can
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1 qt - noodles or alphabet noodles
1 qt - potatoes
1 qt - beans
1 qt - corn
1 qt - onions
1 qt - peas
1 qt - celery
1 qt - carrots
1 qt - cabbage (shredded)
3 lb - hamburger (browned)
1 tbsp - chili powder
1/2 cup - sugar
7 qt - tomato juice
salt to taste
Cook vegetables and salt. Pour in freezer boxes and freeze, or put in jars and cold pack for 3 hours. Yield: approx. 16 qt.
Submitted by... Miriam Hershberger, Sugarcreek, OH
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Recipe - Salsa
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14 cups - peeled, cored, chopped tomatoes (drained)
1 cup - tomato sauce
3 cups - chopped onions
1 1/2 cup - sweet green peppers
3 tbsp - salt
1 tbsp - chili powder
1 1/2 tsp - ground cumin
7 tbsp - cornstarch
1/2 cup - vinegar
1 1/2 tsp - garlic powder
Boil everything together until slightly thickened. Sometimes I add a little bit of cleat jel to thicken. Place in canning jars and process in hot boiling water for about 5-10 minutes.
Submitted by... Miriam Hershberger, Sugarcreek, OH
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Recipe - Pizza Sauce
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1/2 bushel - tomatoes
3 lbs - onions
2 - green peppers
3 - hot peppers
2 whole - garlic cloves
1 pt - salad oil
1 1/2 cups - sugar
2 tbsp - parsley flakes
1/2 cup - salt
8 (6 oz) - tomato paste
2 tbsp - oregano
2 tbsp - basil
6 - bay leaves
Cook together tomatoes, onions, green peppers, hot peppers, and garlic until soft. Put throughstrainer. Add vegetable oil, basil, oregano, salt, sugar, bay leaves, tomato paste and parsley flakes. Cook for 1 hour. Remove bay leaves. pur into hot jars and seal. I usually cold pack sauce for 1/2 hour.
Submitted by... Esther Miller, Millersburg, OH
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Recipe - Tomato Sauce
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1 peck - fresh tomatoes
2 cups - onions (chopped)
1 cup - green peppers (chopped)
1 cup - celery (chopped)
2 tbsp - brown sugar
1 tsp - liquid garlic seasoning
1 tbsp - parsley (minced)
1 tbsp - oregano
1 1/2 tbsp - salt
1/2 tsp - pepper
1 tbsp - sweet basil
Wash ripe tomatoes and cut up. Put through victorio strainer raw. Put onions, peppers and celery in blender with a little water and liquefy. Add all ingredients to tomato juice and cook down to 1/2 size. Add 2 or 3 small cans tomato paste, depending how thick you want it. Put it in 1/2 pt. or pt jars.; cold pack for 45 min. Makes 8 pts. Use for spaghetti, lasagna, pizza, and many different casseroles. 1/2 pt. is enough for 1 round pizza.
Submitted by... Mary Miller, Millersburg, OH
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Recipe - Pickled Relish
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1 gal - ground pickles
1 pt - ground onions
1/4 cup - salt
3 tsp - mustard seed
3 tsp - celery seed
2 tsp - tumeric
6 cups - sugar
2 cups - vinegar
Add salt to pickles and onions and let stand for 2 hours. Drain and add last 5 ingredients. Mix together, heat thoroughly. Put in cans and seal. Cold pack for 15 minutes.
Submitted by... Mary Miller, Millersburg, OH
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Recipe - Pickled Red Beets
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7 to 8 lbs - red beets
4 cups - vinegar
1 1/2 tsp - canning salt
2 cups - sugar
2 cups - water
2 sticks - cinnamon
1 tsp - whole allspice (approx 12 berries)
1 tsp - whole cloves (approx 12 whole cloves)
4 to 6 - onions (sliced)
Prepare beets as directed above. Prepare syrup of vinegar, salt, sweetener, water and spices. Bring to a boil. Add cooked beets and sliced onions. Simmer 5 minutes. Can as directed above. Makes 6-8 pts.
Submitted by... Ruth Miller, Millersburg, OH
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Recipe - Three Bean Salad
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12 cups - sugar
7 1/2 cups - hot water
7 1/2 cups - vinegar
15 tsp - canning salt
1 7/8 cups - salad oil (1 omit, optional)
15 pts - green beans
15 pts - wax beans
15 pts - kidney beans (drained and rinsed - not cooked)
7 1/2 cups - celery (chopped)
5 cups - onions (chopped)
Prepare and parboil green and wax beans for 8 to 10 minutes. Drain. Cook each vegetable separtely and drain well. Mix all vegetables together and pack into clean jars. Make syrup pf the sugar, water, vinegar, canning salt and oil, if used. Bring to a boil and pour over salad in jars. Wipe jar rims, seal and process 10 to 15 minutes in boiling water bath. Makes about 23 qts/ or 46 to 48 pts. You may use dried kidney beans but they must be cooked until tender and not until they are mushy before using.
Submitted by... Esther Miller, Millersburg, OH
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Recipe - Vegetable Soup
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1 qt - carrots (cut up)
1 qt - potatoes (cut up)
1 qt - kernal corn
1 qt - soup beans
1 qt - peas
1 to 1 1/2 tsp - salt
1 qt - celery (cut up)
1 qt - onions (cut up)
3 lbs - hamburger
2 cups - alphabet spaghetti (cooked)
7 qts - tomato juice
1/2 cup - white sugar
1/4 cup - brown sugar
1/2 tsp - black pepper
2 1/2 to 3 tsp - chili powder
Cook carrots, potatoes, corn, beans and peas adding 1-1 1/2 tsp salt to each of the veg. listed above. Soak celery and onions in water and drain before adding to rest of ingredients. Combine all the ingredients in a large container and mix. Add tomato juice, white and brown sugar, black pepper and chili powder. Cold pack 2 1/2 hours. Yield: 15-18 qts.
Submitted by... May Miller, Millersburg, OH
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Recipe - Frozen Pickles
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2 cups - sugar
1 tbsp - salt
7 cups - pickles
1 - green pepper
1 cup - vinegar
1 tsp - celery seed
3 - onions (sliced)
Mix ingredients together and store in refrigerator for 24 hours, then put in containers and freeze.
Submitted by... Ruth Miller, Millersburg, OH
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Recipe - Hearty Chicken Soup
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6 qt - potatoes (shredded)
3 lbs - mixed vegetables (cooked and drained)
4 qt - chicken pieces (cooked)
1 1/2 qt - chicken broth
1 (50 oz) can - cream of chicken soup
2 lb - velveeta cheese
1 lb - butter
2 cups - flour
3 qt - milk
3 tsp - pepper
3 tsp - onion salt
1/2 cup - hot water
3 tbsp - chicken base
Cook potatoes in a 21 qt canner till soft (not mushy). Brown mutter in a skillet. Add flour and brown. Now add to potatoes. Add soup, veg, salt and pepper. Dissolve chicken base in 1/2 cup hot water. Now add milk when hot add chicken and velveeta cheese. Do not boil after cheese is added. Add more milk if to thick. This soup can be frozen but do not let it boil when reheating.
Submitted by... Mary Miller, Fresno, OH
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Recipe - Grape Juice
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15 cups - grapes
9 cups - boiling water
Boil 5 minutes and drain.
Add to juice:
5 cups - water
3 1/2 cups - sugar
Heat to boiling and bottle. I always like to cold pack 10-15 minutes for safety.
Submitted by... Wilma Hershberger
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Recipe - Grape Juice
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16 cups - grapes
3 lbs - sugar
5 cups - water
Boil together grapes and water till grapes are soft. Put through a sieve. If you put it through a material bag it make it nice and clear. Add the sugar and boil 5 minutes. Put in jars and seal. When serving you can add at least 3 parts water.
Submitted by... Martha Miller
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Recipe - Rhubarb Juice
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2 qt - cut up rhubarb
2 cups - water
2 cups - pineapple
1/2 cup - ReaLemon
2 1/4 cups - granulated sugar
2 cups - strawberry Kool-Aid
7-up or Sprite
Take rhubard and cover with water and boil for 10 minutes, put in colander, let drip at least an hour. Take 2 qt. juice (if not enough add water) add 2 1/4 cups sugar melted with 2 cups water, add Kool-Aid and pineapple juice and ReaLemon. Put in jars and cold pack 15 minutes. When read to serve add 7-up or Sprite. 3 batches makes 10-11 qt and use 1 large can pineapple juice. Can also use raspberry Kool-Aid.
Submitted by... Susie Yoder
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Recipe - V-8 Juice
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6 qt - tomato juice
1 tsp - garlic salt
2 tsp - onion salt
2/3 cup - sugar
2 tsp - celery salt
2 tbsp - salt
Mix together. Bring to a boil and can.
Submitted by... Sue Ann Beachy
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Recipe - Frozen Tea Concentrate
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4 qt - water
1 qt - sugar
2 qt - tightly packed tea
Bring water it boil. Remove from heat and add tea. Let stand 15 minutes and then strain. Add sugar to juice and boil 10 minutes. Cool and put in freezer. When needed: 1 part concentrate to 3 parts water.
Submitted by... Heidi Miller
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Recipe - Chunky Salsa
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1/2 bushel - tomatoes, peeled
1-10 - peppers, chopped
3 lbs - onions, chopped
4 lg - hot peppers, chopped
Simmer for 1 hour.
2/3 cup - vinegar
1 tbsp - parsley
2 tbsp - sugar
1 tsp - paprika
5 tbsp - salt
Add to the above and simmer for 1 hour. Thicken with clear jel and water. Cold pack for 10 minutes.
Submitted by... Mrs. Mark (Cynthia) Hochstetler
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Recipe - Banana Pepper In Tomato Sauce
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5 qts - chopped and seeded banana peppers
3 lg - onions (chopped)
3 - green peppers (chopped)
2 cups - cider vinegar
1 cup - olive oil
14 oz - tomato ketchup
2 to 3 - jalapeno peppers (seeded, de-vined, and chopped)
Put all ingredients in a large pot, boil for 5 minutes. Then put in canning jars and seal. Leave jars alone until cool.
Submitted by... Sherry Goodwin, Rutland, OH
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Recipe - Mixed Pickle
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1 qt - small onions
2 qt - beans
2 qt - cucumbers
2 ct - green tomatoes
2 qt - carrots
6 - sweet peppers
3 bunches - celery
Cool all vegetables seperately until soft, drain. Boil all together with dressing or mix and cold pack for several minutes until sealed.
Dressing:
2 qt - vinegar
4 tbsp - flour
2 tbsp - dry mustard
1 tsp - tumeric
4 cups - sugar
Submitted by... Miriam Beachy, Strasburg, OH
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Recipe - Chili Soup to Can
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12 lbs - hamburger, browned
6 - onions, simmer with hamburger
1 gal - kidney beans, I use pork and beans
salt, pepper, sugar to taste
3 pkg - french chili soup mix or chili powder
This is for a 20 qt canner. Add juice till canner is about full. Add a little cornstarch with water to thicken it slightly. Simmer 1/2 hour. I use 7 lbs hamburger per canner. I fry my hamburger and onions together. Heat chili sauce and then add the beans and meat.
Submitted By... Laura Miller
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Recipe - Chili Soup
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12 lbs - hamburger
6 - onions
1 gal - kidney beans
salt
pepper
sugar
3 pkgs - chili seasoning
tomato juice to fill 20 qt canner
2 cups - flour, approx
Fry hamburger, onions, flour and salt, pepper and sugar to taste. Put everything togther in a 20 qt canner and simmer 1/2 hour. Cold pack 3 hours.
Submitted By... Betty Miller
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Recipe - Chili Soup
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6 lbs - hamburger, fried and seasoned lightly
2 qts - kidney beans
5 - onions, chopped
1 pkg - chili seasoning
1-18 oz bottle - hickory smoked barbecue sauce
6 qt - tomato soup
1 1/2 cups - brown sugar
2-32 oz bottles - ketchup
3/4 cup - flour or more
1 tbsp - salt
Mix everythin together in 20 qt container. Add water until almost full. Pour into jars. Cold pack for 1 hour. Very delicious and simple.
Submitted By... Sue Ann Beachy
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Recipe - Hearty Hamburger Soup
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6 tbsp - oleo
6 lbs - ground beef
2 lg - onions
3 cups - green peppers
8 tsp - salt
2 tsp - pepper
6 cups - diced potatoes
12 cups - tomato juice
Melt oleo, add hamburger, onions, peppers and seasonings, cook until browned. Add potatoes and tomato juice. Simmer until potatoes are soft. Put in jars and can 3 hours. Makes 7 qt. When opening a jar add 3 cups milk and heat. If you desire a thicker soup, you can add a little flour with your milk before heating. Delicious.
Submitted By... Wilma Hershberger
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Recipe - Bean with Bacon Soup
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1 lb - dry navy beans
1 lb - bacon, diced and fried
3 cups - onions, diced
2 cups - potatoes, diced
2 cups - carrots, diced
2 cups - celery, diced
1 tsp - pepper, scant
1 - bay leaf
3 qt - water or ham broth
4 tsp - salt
1 qt - tomato juice
Soak beans in water overnight. Add enough water to cover. Fry bacon until crisp and add to beans. cook onions in bacon drippings until soft, add to soup, drippings and all. Bring to a boil and simmer for 1 hour. Make sure beans are covered with water. Add remaining ingredients. Simmer until vegetables are tender. Remove bay leaf. I like to add some ham for better flavor. Cold pack 3 hours.
Submitted By... Wilma Hershberger
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Recipe - Vegetable Soup
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1 qt - celery
1 qt - corn
1 qt - peas
1 qt - yellow beans
1 pt - onions
6 qt - tomato juice
1 cup - ABC macaroni
3 cups - sugar
2 qt - beef broth
1 qt - potatoes
1 qt - carrots
1 qt - green beans
2-3 qt - beef
1 tsp - chili powder
2-3 tbsp - salt
Cook vegetables until tender. Cook beef, do not drain. Put everything in canner and cook until heated through. Put in jars and cold pack 3 hours.
Submitted By... Betty Miller
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Recipe - Canning Leftover ham
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Prepare ham as directed and enjoy a meal. Slice or cube leftover ham and put in jars. Fill with water and cold pack for 2 hours. Very handy for casseroles
Submitted By... Mrs Mark (Cynthia) Hochstetler
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Recipe - Cured Meat Chunks
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16 lbs - chunk meat
1 cup - salt
1 cup - brown sugar
2 tsp - soda
1 tsp - salt peter, scant
1 gal - boiling water
Mix dry ingredients with the boiling water and pour over chunks. Let stand 4 days in cool place. Wash off well. Put in jars and cold pack 3 hours. This makes 9-10 qt.
Submitted By... Sue Ann Beachy
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Recipe - Spaghetti Sauce with Meat
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6-10 lbs - hamburger
1 1/2 tbsp - pepper
3 tbsp - garlic salt
6 tbsp - parsley flakes
6 tbsp - butter
Combine
3-12 oz - tomato paste
3 cans - water
6 qt - tomato juice
3 tbsp - salt
2 cups - sugar
3 - onions, chopped
3 - peppers, chopped
3 sm cans - mushrooms, chopped
1/2 cup - cooking oil
2 jars - spaghetti sauce, med or lg
Cook all this together with the hamburger for 1 hour. Put in jars and process for 2 hours. Yields 3 qt.
Submitted By... Sue Ann Beachy
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Recipe - Pizza Sauce
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1/2 bu - tomatoes or 10 qt canned tomatoes
3 lbs - onions
4 - green peppers
2 tbsp - dried crushed pepper
Skin tomatoes and put in blender. Chop onions and peppers in blender and mix with tomatoes, cook 1 hour.
Then add
1 pt - oil
1 cup - sugar
2 tbsp - oregano
2 tbsp - basil
2 tbsp - parsley
1/2 cup - salt
6 - bay leaves
48 oz - tomato paste
3 tsp - minced dried garlic
Cook another hour until thick. Put in jars and put in water bath for 10 minutes. Note: if using canned tomatoes, omit salt.
Submitted By... Sue Ann Beachy
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Recipe - Pizza Sauce
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1/2 bu - tomatoes
5 - lg onions
4 - hot peppers
Chop together and cook 2 hours, then put through sieve.
Add
1 cup - oil
1 1/2 cups - sugar
1/2 cup - salt
1 tbsp - basil leaf
1 tbsp - oregano
1 tbsp - garlic
1 tbsp - italian seasoning
Boil 1 hour then add 5-12 oz cans tomato paste. Bring to boil and can 15-20 minutes in cold packer. I use this for pizza, spaghetti, chili, etc.
Submitted By... Wilma Hershberger
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Recipe - Taco Sauce
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10 pt - tomatoe juice
2 tsp - sugar
1/2 cup - vinegar
salt to taste
1 sm - onion, chopped
1 tbsp - basil
1 - green pepper, minced
3 sm - jalapeno peppers
1 envelope - taco sauce mix
tomato paste to thicken
Bring to boil. Pour into jars and cold pack for 30-45 minutes.
Submitted By... Sue Ann Beachy
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Recipe - Chunky Salsa
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1/2 bu - tomatoes
1 head - garlic
4 lg - hot peppers
tabasco sauce to taste
Cook together and put through sieve
Then add
3 lbs - chopped onions
8-10 - green peppers
2/3 cup - vinegar
1 tsp - paprika
1 tbsp - parsley
5 tbsp - salt
2 tbsp - sugar
2/3 cup - clear jel
Peel all tomatoes, then chunk them together with peppers and onions. Cook together till soft. Add vinegar and spices. Cook again for about an hour. I thicken slightly with a little clear jel. If you peel tomatoes and cook everything else you dont need this much clear jel. Put in jars and cold pack 20-30 minutes.
Submitted By... Wilma Hershberger
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Recipe - Chi Chi's Salsa
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20 lg - tomatoes
4 lg - onions
3 - green peppers
5 - hot peppers
8 - jalapeno peppers, 4 with seeds
1/2 cup - parsley
6-7 tbsp - sugar
3 tsp - basil
2 tbsp - salt
1 tsp - cumin
1 tbsp - lemon juice
Cut everything up chunky (salsa master). Cook for 2 hours on stove top. Put in jars. Add 1 tbsp lemon juice on top of salsa jars. Cold pack for 35 minutes.
Submitted By... Ruby Beachy
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Recipe - Savory Southwest Salsa
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5 lbs - tomatoes or 9 cups mashed tomatoes
3 cups - chopped onions
1 cup - chopped chili peppers or 2 tbsp crushed red peppers
1 cup - cider vinegar
3 1/2 tsp - salt
Dip tomatoes in boiling water for 30 seconds until skins loosen. Dip in cold water and slip skins off. Core and chop tomatoes. In quart saucepan combine all ingredients. Bring to a boil, stirring often. Reduce heat and let simmer to desired thickness, 30-45 minutes. Immediately fill hot pint jars with salsa leaving 1/2" headspace. Wipe jar tops, place hot lids on jars and screw on tightly. Process in boiling water for 15 minutes.
Submitted By... Sue Ann Beachy
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Recipe - Tomato Catsup
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1 peck - tomatoes
3 lg - onions
Cook until soft, put through sieve, then drain in jelly bag (throw away juice). Bring to a boil.
Add
1 pt - vinegar
4 cups - sugar
3 tbsp - salt
1/2 oz - catsup spice
Boil 10 minutes and seal in bottles.
Submitted By... Kathy Yoder
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Recipe - Heinz Catsup
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4 qt - tomato juice
2 tbsp - salt
3 cups - sugar
Tie in cloth bag
1 tbsp - pickling spice
1/2 tsp - pepper
3 sm - onions
1 tbsp - cinnamon
1 tsp - ground mustard
2 cups - vinegar, scant
Cook all together for 1 3/4 hours. Thicken with 3 tbsp cornstarch or clear jel (round full), moisten with vinegar. Boil 10 minutes longer. Put in jars and cold pack for 15 minutes.
Submitted By... Wilma Hershberger
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Recipe - Crispy Pickles
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1 gal - sliced pickles
1 gal - cold water
1 cup - salt
1 tbsp - alum
Syrup
1 pt - vinegar
1 pt - water
6 cups - sugar
Put the following in a little bag
1 tbsp - celery seed
1 tbsp - allspice
1 tbsp - whole cloves
1 tbsp - cinnamon
Put together pickles, water and salt. Let stand 3-5 days. Drain and wash in clear water. Put in enough boiling water to cover pickles and put in 1 tbsp alum. Boil for 10 minutes. Drain and make syrup. Put in syrup and boil for 10 minutes. Put in jars and seal.
Submitted By... Mrs Reuben (Alma) Yoder
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Recipe - Crisp Pickle Slices
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6 qt - thin sliced cucumbers
6 med - onions
1/3 cup - salt
5 cups - sugar
1 1/2 tsp - turmeric
1 1/2 tsp - mustard seed
1 1/2 cups - vinegar
1 1/2 cups - water
1 1/2 tsp - celery seed
Do not pare cucumubers, slice thin and add onions. Add salt, cover with cracked ice. Mix thoroughly. Let stand 3 hours. Drain thoroughly. Combine remaining ingredients. Pour over cucumbers. Heat just to boiling, and can. Makes 7-8 qt.
Submitted By... Sue Ann Beachy
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Recipe - Pickles
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1 gal - sliced pickles
1 cup - salt
1 gal - boiling water
1 tbsp - alum
1 pt - vinegar
6 cups - sugar
1 tbsp - celery seed
1 tbsp - whole cloves
1 tbsp - whole allspice
1 tbsp - cinnamon sticks
Put first 3 ingredients in container and let stand 3-4 days covered tightly. Drain and wash off with cold water, add alum and boil 10 minutes. Drain again. Add vinegar, sugar and spices that are put in a cloth bag. Cook until transparetn. Put hot in jars and seal.
Submitted By... Betty Miller
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Recipe - Banana Pickles
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1 cup - vinegar
1 1/2 cups - water
2 cups - sugar
1 tsp - salt
1 tsp - celery seed
1 tsp - turmeric
1 tsp - mustard seed.
Bring this to a boil and pour over pickles in jars. Cold pack 10 minutes. Prepare pickles by peeling and cutting into long strips.
Submitted By... Sue Ann Beachy
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Recipe - Million Dollar Pickles
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4 qt - pickles
2 sm - green peppers
2 sm - red peppers
10 sm - onions
1/2 tsp - salt
2 tbsp - mustard seed
1/2 qt - vinegar
1/2 tsp - celery salt
1 tbsp - mixed pickling spice
1 tsp - turmeric
4 cups - sugar
Slice pickles, onions and peppers, sprinkle salt over and cover with water. Soak overnight. Drain. Combine vinegar, sugar and spices in kettle and bring to boil. Add vegetables and cook 20 minutes. Put in jars and seal. I cold pack a few minutes for a better seal. I like to put the mustard seed in a cloth while cooking, then remove before putting in jars.
Submitted By... Wilma Hershberger
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Recipe - Zucchini Relish
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10 cups - chopped zucchini
4 cups - chopped onions
5 tbsp - salt
1 - sweet red pepper, chopped
1 - green pepper, chopped
3 cups - sugar
2 tbsp - cornstarch
3 tsp - turmeric
2 tsp - dry mustard
2 tsp - celery seed
1/2 tsp - pepper
2 1/2 cups - cider vinegar
Combine zucchini, onions and salt. Let stand overnight. Rinse and drain well. Place in large kettle along with remaining ingredients. Cook until mixture thickens, stirring constantly. Don not over cook. Pack hot into hot sterilized jars, leaving 1/4" head space. Adjust caps. Process 10 minutes in a boiling water bath. Makes 16 - 1/2 pints.
Submitted By... Leanna Troyer, Mrs Reuben (Alma) Yoder
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Recipe - Zucchini Relish
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12 cups - shredded zucchini
4 cups - finely chopped onions
2 cups - shredded cabbage
2 - red sweet peppers, chopped
2 - green sweet peppers, chopped
5 tbsp - salt
2 1/2 cups - vinegar
5 tbsp - cornstarch
1 tbsp - dry mustard
1 1/2 tsp - celery seed
1 tsp - turmeric
1/2 tsp - nutmeg
1/2 tsp - black pepper
6 cups - sugar
Mix zucchini, onions, cabbage, peppers and salt well. Let set overnight. Rinse with cold water. Drain well. Combine sugar, vinegar, cornstarch, dry mustard, celery seed, turmeric, nutmeg and black pepper in a saucepan and cook until slightly thickened. Add vegetables, bring to a boil and mix well. Fill jars, leave 3/4" head space. Tighten lids. Process in boiling water bath for 15 minutes.
Submitted By... Lois Raber
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Recipe - Canning Red Beets
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2 cups - vinegar
2 cups - sugar
2 cups - red beet juice
1 tsp - cinnamon
1 tsp - cloves
1 tsp - allspice
1 tsp - salt
beets
Bring to a boil, add beets and simmer 15 minutes. Put in jars and can for 5-10 minutes. The beets have to be washed, cooked, skinned and diced before adding to vinegar mixture.
Submitted By... Wilma Hershberger
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Recipe - Apple to Can for Pie or Apple Crips
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10 cups - water
3 cups - white sugar
1 cup - brown sugar
2 tbsp - realemon
1 tsp - cinnamon
1 tsp - salt
1 cup - clear jel
28 cups - apples, yellow delicious
Wet the clear jel with water of the 10 cups. Bring other ingredients to a boil, add clear jel mixuture. When thickened add apples and stir well. Put in jars, give plenty of head space. Cold pack 45 minutes.
Submitted By... Wilma Hershberger
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Recipe - Canning Apples for Pie
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Peel and slice 10 qt apples
4 1/2 cups - sugar
1 cup - cornstarch
2 tbsp - cinnamon
1 tsp - salt
10 cups - water
Cook until thick
Add
3 tbsp - lemon juice
Pour over apples. Put in jars and cold pack 20 minutes.
Submitted By... Betty Miller
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Recipe - Apple Pie Filling
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7 cups - water
7 cups - sugar
1 cups - clear jel
2 tsp - cinnamon
Cook until thick and add 14 cups grated apples. Mix this toghether and fill jars 3/4 full and cold pack.
Submitted By... Sue Ann Beachy
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Recipe - Apple Pie Filling
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28 cups - shredded apples
3 drops - yellow food coloring
3 tsp - lemon juice
8 cups - water
4 drops - cinnamon oil
5 cups - white sugar
1 cups - brown sugar
1 3/4 cups - instant clear jel
Mix ingredients together well and add to apples. To can divide into 8 qt jars and cold pack 30 minutes.
Submitted By... Deborah Hershberger, Wilma Hershberger
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Recipe - Crockpot Apple butter
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Fill crockpot with tart apples
Add
3 cups - sugar
2 tsp - cinnamon
1/2 tsp - cloves
1/2 tsp - allspice
Cook 3 hours on hight heat, then stir and cook 9 hours more on low. Do not remove lid till 9 hours are over. Put in blender.
Submitted By... Mrs Mark (Cynthia) Hochstetler
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Recipe - Apple Butter
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4 gal - apples, cut up
7 lbs - sugar
1 gal - glusco karo
2 tbsp - cinnamon, heaping
Pour sugar and karo over apples in large cookers. Close tightly. Let stand overnight. Next moring put on low heat 1/2 hour. Then bring to boil. boil 4 hours. Put through food mill or victorio strainer to remover peelings and seeds. Add cinnamon to taste. Bring to boil. Put in jars and seal. Makes 12 qt.
Submitted By... Mrs Mark (Cynthia) Hochstetler
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Recipe - Pumpkin Butter
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1-29 oz can - pumpkin
1 tsp - pumpkin pie spice
1 box - sure-jel fruit pectin
4 1/2 cups - sugar
1/4 tsp - cloves
1/2 tsp - cinnamon
1/2 tsp - nutmeg
Put pumpkin, spice and fruit pectin in lg saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and ladle quickly into jars and cover at once with 1/8" hot parafin. Makes about 7-6 oz jars.
Submitted By... Debra Kay Miller
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Recipe - Zucchini Jam
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6 cups - shredded zucchini
6 cups - sugar
2 tbsp - lemon juice
1 #2 can - crushed pineapple, drained
2-3 oz - apricot jello
Boil sugar and zucchini for 10 minutes. It will make its own juice, stir in jello before removing from heat. Remove from heat.
Submitted By... Martha Miller
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Recipe - Peach - Pineapple Jam
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6 cups - peaches, chopped
6 cups - sugar
2 cups - pineapple
Cook 20 minutes. Add 6 oz orange jello. Pour into jars. Seal.
Submitted By... Clara Miller
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Recipe - Strawberry Freezer Jam
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2 cups - crushed strawberries
3/4 cup - water
4 cups - sugar
1/3 cup - sure-jel
Mix strawberries and sugar. Let stand for 10 minutes. Boil water and sure jel for 1 minute. Add to strawberries and stir for 3 minutes. Let stand for 24 hours. Put in containers and freeze.
Submitted By... Ruby Beachy
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Recipe - Easy Grape Jam
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grapes
sugar
Measure with cup equal amount of grapes and sugar. Boil 12 minutes. Put through food mill. This is very good to freeze or heat to boiling and seal in jars.
Submitted By... Wilma Hershberger
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Recipe - Spaghetti Sauce
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6 lbs - hamburger
3 tbsp - salt
1 1/2 tbsp - black pepper
2 cups - sugar
3 tbsp - garlic salt
3 - onions chopped
6 tbsp - parsley flakes
3 - peppers, chopped
6 tbsp - butter
3 sm cans - mushrooms, chopped
3-12 oz cans - tomato paste
1/2 cup - cooking oil
3 cans - water
2 jars - raju spaghetti sauce
6 qt - tomato juice
Brown hamburger, pepper, garlic salt and parsley flakes in butter. Combine with rest of ingredients. Cook 1 hour. Put in jars and cold pack for 2 hours.
Submitted by... Marcus and Charity Hersherber
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Recipe - Spaghetti Sauce
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11 qt - tomato juice
5 tsp - italian seasoning
3 tbsp - parsley flakes
4 tsp - basil leaves
1/2 tsp - chili powder
4 - bay leaves
4 tsp - celery salt
5 cans (16 oz) - tomato sauce
2 tbsp - celery flakes
7 cans (6 oz) tomato paste
2 tsp - black pepper
5 - onions
4 tsp - oregano
5 cans (10 oz) - mushroom soup
2 tsp - garlic salt
2 1/2 cups - sugar
Heat 9 qt tomato juice. Boil onions in separate saucepan and then put through sieve; or just put through blender with a bit of juice. Heat the sauce, paste and soup adding all the spices. Pour this into your hot tomato juice. Simmer 15 minutes; remove bay leaves. Add sugar. Fill jars and cold pack 2 hours. If desired, meat can be added to this sauce. Brown 7 1/2 lbs hamburger, seasoned with salt and pepper. Cold pack time is 3 hours in hot water bath or 1 1/2 hours if pressure cooker is used.
Submitted by... Josiah Troyer
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Recipe - Tomato Soup like Campbells
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1/4 cup - chopped onion, saute in 1 1/2 cup butter
Mix together:
2 1/4 cups - flour
1/4 cup - salt
3/4 cup - sugar
1 1/2 tsp - pepper
Add to onions and butter. Cook until smooth and bubbly, stirring constantly. Remove from heat, gradually stir in 6-7 qt tomato juice. Bring to boil, stirring constantly. Boil 1 minute. Fill hot jars and process 20-30 minutes. To serve, gradually stir hot tomato mixture into an equal amount of milk. Heat to serving temperature.
Submitted by... Deborah Miller
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Recipe - Pizza Sauce
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1/2 bushel - tomatoes
4 - hot peppers
5 - onions
Cook together for 2 hours. Put through blender then sieve.
Add:
1 cup - oil
1 tbsp - oregano
1 1/2 cups - salt
1 tbsp - garlic
1 tbsp - basil leaves
1 tbsp - italian seasoning
Boil one hour then add 5 (12 oz) cans tomato paste. Bring to a boil and can.
Submitted by... Nathaniel and Rhoda Miller
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Recipe - Pizza Sauce
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1/2 bushel - tomatoes
2 tbsp - basil
3 lbs - onions
2 cups - sugar
4 - hot peppers
1/2 cup - salt
2 cups - salad oil
4 (12 oz) cans - tomato paste (or less if desired)
Cut out stem ends and cook tomatoes. Put through strainer. Cook the juice approx 3 hours. Chop onions and hot peppers. Add to tomatoes along with oil, basil, oregano, sugar and salt. Cook another hour. Add tomato paste. Pack in hot jars and cold pack. Yield 20 pints.
Submitted by... Leona Sue Miller
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Recipe - Chicken Noodle Soup
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1/2 lb - butter
1 cup - diced celery
3 qt - deboned chicken
1 cup - minute rice, uncooked
broth
2 lb - fine inn maid noodles
1/4 cup - soup base
2 cans - cream of chicken soup
1 qt - shoestring potatoes, precooked
2 cans - cream of celery soup
2 pt - shoestring carrots, precooked
In a 20 qt canner, brown butter; add cut up chicken and enough broth to fill canner half full. Add chicken base and bring to a boil. Add vegetables, rice and noodles. Cream soups with 2 cans water and add last. Bring to a boil, then cover and let set until noodles are tender. Add hot water to fill canner 2 1/2" from top. Cold pack 2 1/2 hours. Yield 18-20 qt.
Submitted by... Betty Beachy
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Recipe - Chicken Noodle Soup
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1/2 lb - butter
1 cup - diced celery
3 qt - deboned chicken
1 cup - minute rice, uncooked
broth
2 lb - fine inn maid noodles
1/4 cup - soup base
2 cans - cream of chicken soup
1 qt - shoestring potatoes, precooked
2 cans - cream of celery soup
2 pt - shoestring carrots, precooked
In a 20 qt canner, brown butter; add cut up chicken and enough broth to fill canner half full. Add chicken base and bring to a boil. Add vegetables, rice and noodles. Cream soups with 2 cans water and add last. Bring to a boil, then cover and let set until noodles are tender. Add hot water to fill canner 2 1/2" from top. Cold pack 2 1/2 hours. Yield 18-20 qt.
Submitted by... Betty Beachy
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Recipe - Chicken Noodle Soup
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1/2 lb - butter
1 cup - diced celery
3 qt - deboned chicken
1 cup - minute rice, uncooked
broth
2 lb - fine inn maid noodles
1/4 cup - soup base
2 cans - cream of chicken soup
1 qt - shoestring potatoes, precooked
2 cans - cream of celery soup
2 pt - shoestring carrots, precooked
In a 20 qt canner, brown butter; add cut up chicken and enough broth to fill canner half full. Add chicken base and bring to a boil. Add vegetables, rice and noodles. Cream soups with 2 cans water and add last. Bring to a boil, then cover and let set until noodles are tender. Add hot water to fill canner 2 1/2" from top. Cold pack 2 1/2 hours. Yield 18-20 qt.
Submitted by... Betty Beachy
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Recipe - Hot Pepper Rings
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3 cups - sugar
1 tsp - turmeric
3 cups - cider vinegar
1/3 cup - salt
1 tsp - celery seed
8-10 cups - pepper rings
1 tsp - mustard seed
2 cups - sliced onions, opt
1 - clove garlic, minced, opt
Bring first 7 ingredients to a boil. Put pepper rings and onions in jars and add boiled mixture. Cold pack 10 minutes. Makes 9 pt.
Submitted by... Karen Mullet
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Recipe - To Freeze Corn
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20 cups - sweet corn, cut from cob (dont blanch)
1/4 cup - salt
1 cup - sugar
4 cups - ice cubes
Mix in large mixing bowl. Stir until ice is melted, then bag and freeze.
Submitted by... Mary Ruth Swantz
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Recipe - Refrigerator Pickles
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6 cups - cucumbers
1 tbsp - salt
1 cup - onions
1 tbsp - celery seed
1 cup - green peppers
1 cup - vinegar
2 cups - white sugar
Thinly slice cucumbers, onions and green peppers. Combine. Mix sugar, salt, celery seed and vinegar. Stir till sugar is dissolved. Pour over cucumber mixutre and stir. Refrigerate. They can also be frozen.
Submitted by... Jeff and Miriam Hershberger
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Recipe - Tomato Cocktail
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12 qt - peeled tomatoes
10 - whole cloves
7 cups - water
1 cup - white sugar
13 sm - onions
1 tbsp - salt
6 stalks - celery
6 stalks - parsley
Simmer 1 hour. Strain. Put in jars and cold pack 30 minutes.
Submitted by... Susan Kay Miller
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Recipe - Pickled Red Beets
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2 cups - sugar
2 cups - water
2 cups - vinegar
1 - thinly sliced lemon (remove before putting in jars)
1 tsp - cloves
1 tsp - cinnamon
1 tsp - allspice
1 tsp - salt
Cook, peel and pack beets into pint jars. Make syrup. Pour over beets. Seal and cold pack for 30 minutes. Makes 6 pints.
Submitted by... Elsie Beachy
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Recipe - Grape Juice Concentrate
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5 lbs - grapes
1 lb - sugar (very scant)
1 qt - water
Wash and stem grapes. Add water and boil about 10 minutes. Strain in pillowcase or use strainer, but do not press. Add sugar and stir until dissolved. Put in jars and seal. Cold pack 10 minutes. Add water when opening to suit taste.
Submitted by... Steve Yoder
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Recipe - Blueberry Sauce
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2/3 cup - sugar
2/3 cup - water
1 tbsp - cornstarch
2 cups - blueberries
1/4 tsp - salt
Cook and stir sugar, cornstarch, salt and water until thick. Continue for 2 minutes, add blueberries. Bring to a boil and remove from heat.
Submitted by... Miriam Beachy
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Recipe - Apple Pie Filling
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12 cups - water
2 cups - clear jel
4 cups - white sugar
2 cups - brown sugar
Realemon
1/2 tbsp - cinnamon
apples
Boil water and white sugar. Mix brown sugar with clear jel, using part of cold water (qt) thicken your 11 qt water with this mixture. Add cinnamon and add bit of realemon. Add apples that are cut up the amount that you want in the filling. Cold pack 10 minutes in rolling boil and then letting it set 5 minutes before removing from cooker.
Submitted by... Josiah Troyer
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Recipe - Hot Pepper Butter
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40 - banana peppers
6 cups - sugar
1 qt - vinegar (save 1 cup for flour mixture)
1 tbsp - salt
1 qt - mustard
Bring to a boil; add below flour mixture to mustard:
1 1/2 cups - flour
1 cup - vinegar
3/4 cup - water
Bring to a boil again. Cold pack for 10-15 minutes.
Submitted by... Josiah Troyer
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Recipe - Hot Pepper Mustard Relish
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42 - hot peppers
1 cup - flour
1 qt - vinegar
1 1/2 cups - water
1 pt - mustard
salt
5 cups - sugar
Gind peppers, add mustard, vinegar, sugar and salt. Bring to a boil. Make paste with flour and 1 1/2 cups water. Add to boiling mixture and cook 5 minutes. Pour in jars and seal. Delicious on sandwiches.
Submitted by... Jeremiah Miller
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Recipe - Rhubarb Jam
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5 cups - rhubarb, cut up fine
4 cusp - white sugar
1 cup - crushed pineapple, including juice
3 oz - strawberry jello
1 box - sure-jel
Stir sure jel into rhubarb, bring to a boil. Quickly add sugar and jello, boil 1 minute. Put in jars and cover. Makes 4 pint.
Submitted by... Esther Yoder
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Recipe - Grape Butter
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7 lbs - garpes
7 lbs - sugar
Boil grapes and sugar fro 20 minutes. Time it exactly. Run through food mill. Put in jars and seal. Do not double recipe - it will not be as good.
Submitted by... Sharon Troyer
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Recipe - Peach Pie Filling (to can
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6 qt - sliced peaches
3 cups - pineapple juice
3 cups - water
4 1/2 cups - white sugar
Boil juice, water and sugar. Mix 1 cup perma flo with 1 1/2 cups water. Add to cooked mixture, take from heat, add sliced peaches. Cold pack for 20 minutes. Yields 7 qts. For double batch use 1/2 bushel peaches.
Submitted by... Susan Kay Miller
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Recipe - Peach Rhubarb Jam
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6 stalks - rhubarb, diced
10 - peaches (equals 4 cups mashed)
2 cups - sugar
1/2 cup - lemon juice
4 1/2 tsp - dry pectin (use 6 tsp of pectin for a thicker jam)
Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice. Cook rhubarb until soft approximately 5-10 minutes. Remove peach skins, pit, and cut peaches into bite size pieces. Mash peaches and place into pan with rhubarb. Stir. Let mixture come to a boil. In separate bowl, mix together sugar and pectin. Add sugar/pectin mixture to peach and rhubarb pan. Stir together and let come to a boil. Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars). Wipe rims clean and screw on 2-piece lids. Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter.
Submitted by... Regina Beachy, Millersburg Ohio
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Recipe - Homestyle Corn Relish
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4 cups - white vinegar
1 1/4 cups - granulated sugar
2 tbsp - canning salt
8 cups - corn kernels
4 cups - diced seeded mixed red and green bell peppers
1 3/4 cups - diced celery
1 cup - chopped onion
2 tbsp - dry mustard
2 tsp - celery seeds
2 tsp - ground tumeric
1/4 cup - water
2 tbsp - clearjel
Combine vinegar, sugar and salt and bring to a boil over medium heat. Gradually add corn through onion, stirring constantly and maintaining boil. Stir in seasonings. In a small bowl combine water and clearjel, making a paste. Stir into vegetable mixture. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon, about 5 minutes. Process pint jars for 15 minutes in BWB - makes about 6 pints.
Submitted by... Regina Beachy, Millersburg Ohio
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