Dip peaches quickly in
hot water then rub off the fuzz with a cloth. Cook a few peaches at a
time in the syrup, cook until tender. Pack in sterilized jars. Adjust
sterilized rubbers, and fill each jar to overflowing with hot strained
syrup. Seal jars immediately.
CHOW CHOW
1 quart small white onions
1 quart small cucumbers
2 heads cauliflower
3 green peppers
1 quart vinegar
6 tablespoons mustard
3 tablespoons flour
1 cup sugar
1 tablespoon turmeric
Peel onions, add cucumbers, cauliflower separated into flowerlets and
sliced peppers. Soak over night in brine (1 cup salt to 1 quart
water). Drain and cook in fresh brine until vegetables are tender,
drain again. Boil vinegar, add paste made with mustard, flour, sugar,
turmeric and a little cold vinegar, stirring until mixture thickens;
add vegetables and cook slowly 10 minutes. Seal in sterilized jars.
SWEET TOMATO PICKLES
1/2 peck green tomatoes
4 onions
4 green peppers
1 cup salt
1/2 cup white mustard seed
2 teaspoons pepper
3 teaspoons cinnamon
3 teaspoons allspice
3 teaspoons cloves
2 quarts vinegar
1 pound brown sugar
Chop tomatoes, onions and peppers; cover with salt and allow to stand
over night. Drain, and add to vinegar, spices and sugar which have
been heated to boiling. Cook 15 minutes and seal in sterilized jars.
CHILI SAUCE
12 medium-sized ripe tomatoes
1 red pepper
1 onion
2 cups vinegar
1/3 cup sugar
2 tablespoons salt
2 teaspoons cloves
2 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
Peel and slice tomatoes; add chopped pepper and onion; put into kettle
with remaining ingredients.
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