As a child, my mother always seemed to be canning something. Unfortunately, in 1985, she passed away at the age of 59; and here I am at age 63, wishing I had gotten my hands on some of her good ole' mouth-watering recipes.
If anyone could possibly help me with these down-home, southern recipes, I would be most grateful.
Thanks a million.
Earthly Angel Mom in KY
By Lois Jean from Brandenburg, KY
Try The Ball Blue Book It has most of those if not all and lots more. You can find it in stores that sell canning supplies.
3 lbs fresh pears, peeled, cored, and finely chopped
5 1/2 cups sugar
1 (8 ounce) can crushed pineapple in juice
1 tablespoon lemon juice
1 In a 6 quart stainless steel kettle combine all ingredients.
2 Bring to boiling, stirring occasionally.
3 Simmer 40 minutes.
4 Spoon into sterile jars, leaving a 1/2 inch head space.
5 Wipe jar rims, adjust lids.
6 Process in boiling water for 10 minutes.
7 Makes 7 half pints.
Watermelon (Rind) Pickles Recipe
4 quarts prepared (see instructions) watermelon rind
2 Tbsp salt
4 cups white vinegar
8 cups sugar
3 cinnamon sticks, broken
1 Tbsp whole cloves
1 (1-inch) piece ginger root (optional)
To prepare watermelon rind, cut rind into 2- x 1-inch pieces. Trim green skin and pink flesh from rind.
Place prepared rind in large kettle and add salt and enough boiling water to cover. Simmer until tender. Drain and chill rind in very cold water at least 1 hour or overnight in refrigerator. Combine vinegar, sugar and mixture of cinnamon, cloves and ginger root tied in cheesecloth. Bring to boil and boil 5 minutes. Drain watermelon rind and add to syrup. Simmer until rind becomes translucent, about 10 minutes. Remove and discard spices.
Pack rind and syrup into hot sterilized quart jars, leaving 1/4-inch head space. Adjust lids and process in boiling water bath 20 minutes. Yield: 4 quarts
Here are two different recipes for tomato preserves:
2 1/4 ground ripe tomatoes
1/4 c. boiling water
1/8 tsp. salt
4 tbsp. lemon juice
3 1/2 c. sugar
1 pkg. pectin
Wash tomatoes, pouring boiling water over and slip off skins. Cut out stems and hard cores, put through grinder. Measure the pulp, lemon juice, and 1/4 cup boiling water and salt into a large kettle; add pectin and bring to a boil. Now add sugar and bring back to a full rolling boil. Boil 4 minutes, skim and pour into sterilized jars
2 lbs. tomatoes
8 cups sugar
2 lemons, thinly sliced
1/2 tsp. salt
1/2 tsp. whole cloves
1/2 tsp. whole allspice
1 stick cinnamon
1/2 tsp. ground ginger
Scald and skin tomatoes and cover with sugar and let stand overnight in a cool place. Drain and reserve liquid. Place lemon, salt and spices in bag and place in liquid. Boil 10 minutes. Add tomatoes. Cook till clear and thickened. Pineapple tidbits may be added with tomatoes. Remove spice bag. Place in jars.
1 quart fresh corn kernels
5 cups chopped green bell peppers
2 cups chopped onion
2 cups coarsely chopped unpeeled cucumber
4 cups chopped red ripe tomatoes
4 cups vinegar
2 cups sugar
1/4 cup salt
1 tablespoon turmeric
1 tablespoon mustard seed
Combine prepared vegetables in a large kettle. Add vinegar, sugar, salt, turmeric, and mustard seed.
Heat to boiling, simmer 25 minutes or until the vegetables are tender.
Seal in hot, sterilized canning jars.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes. Makes about six pints.
Here is a couple of recipe groups that can answer any or all of your questions. Hope to see you there.
Many Blessings, Shirley golden7673 AT yahoo.com
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