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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 through strainer. 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 separately 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 vegetables 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 - 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 rhubarb 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 - 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
Cook all vegetables separately 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 - turmeric
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 everything 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 bushel - 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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