Showing posts with label Food Storage. Show all posts
Showing posts with label Food Storage. Show all posts
Wednesday, August 22, 2012
Purifying Water, Darlene Purser Bair
Add 2 drops of clorox to one quart water. Let sit 30 minutes or boil for 5 minutes.
Green Pickle Relish, Darlene Purser Bair
2 gallons ground green tomatoes
12 onions, ground
4 green peppers, ground
2 quarts vinegar
1 1/2 quarts sugar
1 tbsp tumeric
1 tsp cloves
1 tsp celery seed
1 tsp allspice
1 tsp dry mustard
1 tsp pepper
2 tsp salt
Mix all together and cook on medium head for 2 hours or until thickens. Bottle and seal.
12 onions, ground
4 green peppers, ground
2 quarts vinegar
1 1/2 quarts sugar
1 tbsp tumeric
1 tsp cloves
1 tsp celery seed
1 tsp allspice
1 tsp dry mustard
1 tsp pepper
2 tsp salt
Mix all together and cook on medium head for 2 hours or until thickens. Bottle and seal.
Pickled Red Beets, Darlene Purser Bair
Peel and cook beets until done. Mix in a pan and boil:
1 cup vinegar
2 cups water
1 cup sugar
Fill jars with cooked beets. Add 3 whole cloves per pint, 4 for quart. Cover with vinegar mixture and seal.
1 cup vinegar
2 cups water
1 cup sugar
Fill jars with cooked beets. Add 3 whole cloves per pint, 4 for quart. Cover with vinegar mixture and seal.
Hot Dog & Hamburger Relish, Gail Purser
Grind:
12 large cucumbers (don't peel)
4 large onions
4 green peppers
1 sweet red pepper
Add:
4 tbsp salt
1 quart water
Boil for 15 minutes, then drain off the water and add:
4 tsp mustard seed
4 tsp celery seed
3 tsp tumeric
1/2 tsp cloves
Stir in, then add:
5 scant cups sugar
3 cups vinegar
Boil 20 minutes, then seal hot. I usually add an extra medium cucumber so I know I have plenty. Makes about 5 quarts.
12 large cucumbers (don't peel)
4 large onions
4 green peppers
1 sweet red pepper
Add:
4 tbsp salt
1 quart water
Boil for 15 minutes, then drain off the water and add:
4 tsp mustard seed
4 tsp celery seed
3 tsp tumeric
1/2 tsp cloves
Stir in, then add:
5 scant cups sugar
3 cups vinegar
Boil 20 minutes, then seal hot. I usually add an extra medium cucumber so I know I have plenty. Makes about 5 quarts.
Sweets (Pickles), Darlene Purser Bair
Wash clean small cucumbers. Put in bottle and pour boiling water over them for 4 mornings with new water each time. One the 5th morning cut up in slices.
Mix:
1 quart vinegar
8 cups sugar
2 tbsp salt
2 sticks cinnamon
1/4 tsp mace
1 tbsp whole cloves
add green coloring
Bring this to a boil and put on pickles. For 4 mornings reheat and put back on pickles. On the 5th morning boil and then seal.
Mix:
1 quart vinegar
8 cups sugar
2 tbsp salt
2 sticks cinnamon
1/4 tsp mace
1 tbsp whole cloves
add green coloring
Bring this to a boil and put on pickles. For 4 mornings reheat and put back on pickles. On the 5th morning boil and then seal.
Chili Sauce, Darlene Purser Bair
50 large tomatoes
12 apples
10 large onions
1 quart vinegar
3 tbsp salt
3 cups sugar
1 tsp cinnamon
1 tsp cloves (small)
1/2 tsp allspice
2 green peppers
1 red pepper
Boil for 2 or 3 hours, bottle and seal.
12 apples
10 large onions
1 quart vinegar
3 tbsp salt
3 cups sugar
1 tsp cinnamon
1 tsp cloves (small)
1/2 tsp allspice
2 green peppers
1 red pepper
Boil for 2 or 3 hours, bottle and seal.
Apricot Nectar, Darlene Purser Bair
1/2 to 2/3 can pineapple juice
1 can orange juice (large can)
16 quarts apricot nectar
Add sugar to sweeten.
Bring to a boil for 5 minutes.
Bottle and seal.
1 can orange juice (large can)
16 quarts apricot nectar
Add sugar to sweeten.
Bring to a boil for 5 minutes.
Bottle and seal.
Tuesday, August 21, 2012
Chili Sauce, Arlene
8 quarts tomatoes
3 cups green peppers ground
2 cups onions ground
3 cups sugar
6 cups vinegar
1/2 cup salt
3 tsp cinnamon
3 tsp ginger
2 tsp nutmeg
2 tsp cloves
Boil for 3 hours.
1 cup apples ground
Bottle and seal.
3 cups green peppers ground
2 cups onions ground
3 cups sugar
6 cups vinegar
1/2 cup salt
3 tsp cinnamon
3 tsp ginger
2 tsp nutmeg
2 tsp cloves
Boil for 3 hours.
1 cup apples ground
Bottle and seal.
Spanish Pimento, Darlene Purser Bair
4 quarts cucumbers peeled and sliced (strips) sprinkle with salt - let stand 1 hour and drain. Add: 5 cups sugar (brown or white, mixed or separate).
Cover the next list with vinegar and boil five minutes:
1 tsp celery salt
3 tsp mustard seed
2 red peppers
1/2 tsp whole cloves
3 tsp tumeric
1 can pimento
Seal. Makes 5-6 pints. You can use a few more cukes. You don't have to use a whole can of pimentos or all the red peppers. Put into your likes and dislikes. Also good without Pimento.
Cover the next list with vinegar and boil five minutes:
1 tsp celery salt
3 tsp mustard seed
2 red peppers
1/2 tsp whole cloves
3 tsp tumeric
1 can pimento
Seal. Makes 5-6 pints. You can use a few more cukes. You don't have to use a whole can of pimentos or all the red peppers. Put into your likes and dislikes. Also good without Pimento.
Maraschino Cherries (per gallon), Darlene Purser Bair
Soak for 2 days in plain water changing as often as possible.
Third day: drain and soak in 1 tbsp of alum and enough water to cover cherries.
Fourth day: drain. Boil 1 1/2 quarts water, 4 cups sugar, 5 tbsp red coloring, and 1/2 tsp salt. Cool and pour over cherries.
Fifth day: reboil juice adding 2 cups sugar. Cool and pour over cherries.
Sixth day: reboil juice, add 2 cups sugar and 3 tbsp almond extract, 2 tbsp lemon juice. Cool and pour back on cherries.
Seventh day: drain juice. If needed add more sugar, red coloring, or almond flavoring. Add cherries to boiling mixture and bring to boil again. Put into sterilized jars and seal. Don't press cherries into jars, leave rather loose.
Third day: drain and soak in 1 tbsp of alum and enough water to cover cherries.
Fourth day: drain. Boil 1 1/2 quarts water, 4 cups sugar, 5 tbsp red coloring, and 1/2 tsp salt. Cool and pour over cherries.
Fifth day: reboil juice adding 2 cups sugar. Cool and pour over cherries.
Sixth day: reboil juice, add 2 cups sugar and 3 tbsp almond extract, 2 tbsp lemon juice. Cool and pour back on cherries.
Seventh day: drain juice. If needed add more sugar, red coloring, or almond flavoring. Add cherries to boiling mixture and bring to boil again. Put into sterilized jars and seal. Don't press cherries into jars, leave rather loose.
Dill Pickles, Hot Pickles, or Carrots, Darlene Purser Bair
7 cups water
7 cups vinegar
3/4 cup salt
Boil for 5 minutes, then add:
1 tsp alum to each quart
1 thing of dill
1 chunk garlic
Poke each pickle with a fork.
For hot pickles add:
2 jalapeno peppers to each quart, 1 pepper to each pint. Makes 7 quarts.
7 cups vinegar
3/4 cup salt
Boil for 5 minutes, then add:
1 tsp alum to each quart
1 thing of dill
1 chunk garlic
Poke each pickle with a fork.
For hot pickles add:
2 jalapeno peppers to each quart, 1 pepper to each pint. Makes 7 quarts.
Chili Sauce, Darlene Purser Bair
37 tomatoes
9 apples
8 onions
2 green peppers
3 tbsp salt
2 cups sugar
3 cups vinegar
1/2 tsp clove (rounded)
1/4 tsp allspice (rounded)
1/2 tsp cinnamon (rounded)
9 apples
8 onions
2 green peppers
3 tbsp salt
2 cups sugar
3 cups vinegar
1/2 tsp clove (rounded)
1/4 tsp allspice (rounded)
1/2 tsp cinnamon (rounded)
Dill Pickles, Dean's
Boil:
2/3 cup vinegar
1 1/2 cups water
(or 1 cup vinegar to 2 cups water)
Put into quart jar:
1 tbsp salt
dill
1/2 tsp mustard seed
dash of tumeric
Boil liquid and pour over pickles. Let sit for 5 minutes. Drain one bottle at a time and boil again and seal. Process 10 minutes.
2/3 cup vinegar
1 1/2 cups water
(or 1 cup vinegar to 2 cups water)
Put into quart jar:
1 tbsp salt
dill
1/2 tsp mustard seed
dash of tumeric
Boil liquid and pour over pickles. Let sit for 5 minutes. Drain one bottle at a time and boil again and seal. Process 10 minutes.
Monday, August 20, 2012
Pickled Beets, Gail's
This is the way Joann did hers. She got her recipe from Abigail. Cook beats and peal. Put equal parts of water, vinegar, and sugar in a pan. Put a small handful of pickling spice in a bag. Hang over the edge of pan and bring to a boil. Add beets and simmer 15 minutes. Pack in jars and seal.
Pickled Beets, Abbie Hyde Purser
Boil until done. Put in cold water to peel. Put 2 cups water, 2 cups vinegar, and a cup of brown or white sugar in a pan and bring it to a boil. Pour over the beets. Put 4 whole cloves in a quart bottle, or 2 in a pint. Seal.
Sweet Pickles, Darlene Purser Bair
Wash and slice 1 dishpan of cucumbers 1/8 to 1/4 inch thick. Cover with brine of 2 cups pickling salt to 1 gallon water. Let set 3 days. Drain and rinse, cover with cold water and let set 24 hours. Drain and rinse, cover with Alum water (3 tbsp Alum powder to 1 gallon water) let set 24 hours. Drain and rinse, then boil in 1 tsp ginger to 1 gallon water for 4 or 5 minutes. Wash in cold water.
Syrup:
1 pint vinegar
1 pint water
6 cups sugar
1/2 pkg pickling spice
Wrap the spice in cloth and add to liquid mix. Add cucumbers and boil for 1 hour and bottle. Pack cucumbers in jar and cover with syrup and seal.l I usually have to double or at least 1 1/2 times the syrup to have enough syrup.
Syrup:
1 pint vinegar
1 pint water
6 cups sugar
1/2 pkg pickling spice
Wrap the spice in cloth and add to liquid mix. Add cucumbers and boil for 1 hour and bottle. Pack cucumbers in jar and cover with syrup and seal.l I usually have to double or at least 1 1/2 times the syrup to have enough syrup.
Bread & Butter Pickles, Darlene Purser Bair
12 to 15 medium cucumbers
6 medium onions
2 cups sugar
1 tsp ginger
1 tsp tumeric
2 cups vinegar
1 tsp cornstarch
1/2 tsp pepper
2 tsp dry mustard
2 tsp celery seed
Wash, peel and slice onions and cucumbers. Soak 2 hours in 1/2 cup salt in enough water to cover cucumbers. Stir salt to dissolve in water. Mix rest of ingredients and boil 1 minute. After cukes and onions are done soaking, add cukes and onions to vinegar and let heat through real good (about 20 minutes), but not boil. Just real hot. Bottle, and seal.
6 medium onions
2 cups sugar
1 tsp ginger
1 tsp tumeric
2 cups vinegar
1 tsp cornstarch
1/2 tsp pepper
2 tsp dry mustard
2 tsp celery seed
Wash, peel and slice onions and cucumbers. Soak 2 hours in 1/2 cup salt in enough water to cover cucumbers. Stir salt to dissolve in water. Mix rest of ingredients and boil 1 minute. After cukes and onions are done soaking, add cukes and onions to vinegar and let heat through real good (about 20 minutes), but not boil. Just real hot. Bottle, and seal.
Pickled Beets (Sweet), Darlene Purser Bair
Wash beets. Leave 3 inches of tops on and roots. Cook until skins slip easily (about 15 minutes). Put into cold water. Remove skins, tops and roots.
Syrup:
2 cups sugar
2 cups water
2 cups vinegar
1 tsp cloves
1 tsp allspice
1 tsp cinnamon
Pack beets into jars to within 1/2 inch of top. Pour boiling syrup over beets to within 1/2 inch of top of jar. Process 30 minutes in boiling water bath.
Syrup:
2 cups sugar
2 cups water
2 cups vinegar
1 tsp cloves
1 tsp allspice
1 tsp cinnamon
Pack beets into jars to within 1/2 inch of top. Pour boiling syrup over beets to within 1/2 inch of top of jar. Process 30 minutes in boiling water bath.
Sunday, August 19, 2012
Lime Sweet Pickles, Darlene Purser Bair
12 large cucumbers
Peel and scrape out the centers and cut into strips 1/2 inch wide and 2 inches long. Soak for 24 hours in:
1 1/2 cup pickling lime
1 gallon cold water
Drain and rinse real good, cover with cold water and let stand 3 hours. Drain and rinse. Heat:
9 cups vinegar
8 cups vinegar
2 tbsp salt
2 tbsp pickling spice (tied in a rag)
Pour over cucumbers, let sit overnight. Pour liquid into pan and heat about 20 minutes. Put back on cucumbers, let sit 24 hours. Do this for two days or until cucumbers are clear in color. The last time you heat the liquid add:
1 tsp tumeric
Heat the cucumbers with the liquid this time. Fill bottles and put 1 drop of green food coloring in each pint bottle to put a little color back into the pickles. Seal and process for 15 minutes.
Peel and scrape out the centers and cut into strips 1/2 inch wide and 2 inches long. Soak for 24 hours in:
1 1/2 cup pickling lime
1 gallon cold water
Drain and rinse real good, cover with cold water and let stand 3 hours. Drain and rinse. Heat:
9 cups vinegar
8 cups vinegar
2 tbsp salt
2 tbsp pickling spice (tied in a rag)
Pour over cucumbers, let sit overnight. Pour liquid into pan and heat about 20 minutes. Put back on cucumbers, let sit 24 hours. Do this for two days or until cucumbers are clear in color. The last time you heat the liquid add:
1 tsp tumeric
Heat the cucumbers with the liquid this time. Fill bottles and put 1 drop of green food coloring in each pint bottle to put a little color back into the pickles. Seal and process for 15 minutes.
Dill Pickles, Darlene Purser Bair
Wash smaller cucumbers and stuff quart jars full.
Add 6-8 sticks of dill, and a handful of seeds or stems.
2 cloves of garlic
1 tbsp salt (can't be iodized, can only use pickling salt).
1/2 tsp mustard seed
1 shake tumeric
Mix the following doing only one pan at a time per bottle.
1 cup dark vinegar (5% acidity)
2 cups water
Bring to a boil and pour over the cucumbers.
If it won't hold all this liquid add what will. Seal and process 10 minutes.
Add 6-8 sticks of dill, and a handful of seeds or stems.
2 cloves of garlic
1 tbsp salt (can't be iodized, can only use pickling salt).
1/2 tsp mustard seed
1 shake tumeric
Mix the following doing only one pan at a time per bottle.
1 cup dark vinegar (5% acidity)
2 cups water
Bring to a boil and pour over the cucumbers.
If it won't hold all this liquid add what will. Seal and process 10 minutes.
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