Rebecca Lawrence-Stenzel 1 bushel peaches (Indian if available) sugar vinegar pickling spice Peel peaches; place in large container (stainless steel, glass, etc.), layering with sugar (approximately 5 pounds). Let peaches soak overnight. This will produce a nice syrup and will "toughen" the fruit to provide a better texture. Add vinegar to taste (16 to 32 … Continue reading Spiced Indian Peaches
Mrs. Nan Wright Mary Moore 3/4 cup sweet bell pepper 1/4 cup hot pepper 6 1/2 cup sugar 1 1/2 cup apple cider vinegar 1 bottle Certo Discard seeds from peppers; grind separately and retain juice. In measuring peppers, pack solidly in measuring cup and flood with juice. Bring sugar, vinegar and peppers to hard … Continue reading Hawaiian Hot Pepper Jelly
Janie Jowers 2 cups unsweetened grape juice 1 cup water 1/2 cup tapioca Add sweetener to equal 3 cups sugar; mix. Let ingredients set for five minutes to allow tapioca to soften. Bring to a boil and boil one minute. Skim foam and pour into jars. Use any fruit juice.
2 cups sugar 1 cup water Boil together until syrup spins thread. Add 2 cups whole strawberries. Boil 10 minutes. Add 2 more cups strawberries and 2 more cups sugar. Boil 10 minutes more. Skim and set aside until following day. Stir well and seal cold in sterile jars. Makes about 4 hald pints.
2 lbs figs, washed and peeled Make syrup of: 2 lbs sugar (white or raw) 1 cup water for white sugar; 1 1/2 cups water if raw sugar is used Boil together. Add: figs 1 lemon, sliced thin Boil 1 minute. Lower heat and cook slowly 30 minutes. Let stand 12 hours. Pour in cold … Continue reading Fig Preserves
Wash, pare and cut the fruit into uniform pieces, and core. To each pound of prepared fruit allow 3/4 to 1 lb of sugar. Combine the fruit and sugar in alternate layers and let stand 8 - 10 hours or overnight before cooking; or cook at once with the sugar and 1/4 cup water to … Continue reading Kieffer Pear Preserves
3 lbs. pears, firm, sound, peeled, and cut in uniform pieces, not too small. As pears are peeled, drop them into 6 cups water, to which 1 tsp salt to each quart water has been added. (This prevents discoloration.) If pears are a hard variety, as Kieffers, they should be boiled for about 15 minutes … Continue reading Pear Preserves
1 large grassy field 6 children 3 small dogs hot sun flowers deep blue sky narrow strip of brook with pebbles Mix the children with the dogs and empty into the field, stirring continuously. Sprinkle the field with flowers, pour the brook over the pebbles. Cover all with a deep blue sky and bake it … Continue reading Preserving Children
Wash berries thoroughly, ridding of all trash. Then cover berries with water. Let boil until they are tender enough to mash with a spoon easily. Then - Strain off juice and use - 1 cup of sugar to a cup of juice. Let boil and cook until a little jells on a saucer. Remove from … Continue reading Mayhaw Jelly
Mrs. Sam Bass 1 package Cranberries, washed good and stemmed 3 cups water Boil till berries pop open. Cook till good and tender. Mash good. Use 2 cups juice to 1 cup sugar. Approximately 2 cups sugar to 4 cups juice. Cook till jells....stirring almost constantly..like jelly and pour into mold.