This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Canning Spiced Peaches (also works for pears and crab apples)

With so many August fruits in their prime, alert homemakers are looking for easy-but-good ways to preserve their summer goodness for winter menus.

Mrs. Henry Jones says she has a good recipe for spiced peaches. She likes to can small fruit without peeling and recommends this method:

5 cups brown sugar
2 cups vinegar
2 cinnamon sticks
2 tablespoons whole cloves
4 quarts peaches (pears or crab apples are good this way, too)

Cook sugar, vinegar, and spices for 20 minutes. Drop in fruit 2 at a time and cook until tender but not soft.

Pack in hot sterilized jars. Add sirup to 1/2 inch of the top and seal.

This recipe makes 6 pints of spiced fruit.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

SOUR CHERRY CONSERVE
Makes 8 half pints

3 pounds sour cherries, stemmed and pitted (3 cups)
1 can (about 9 ounces) crushed pineapple
1/2 cup raisins
7 cups sugar
1 bottle (6 ounces) liquid fruit pectin
1 cup coarsely chopped walnuts

1. Combine sour cherries, crushed pineapple, raisins and sugar in a large kettle.
2. Bring quickly to a full rolling boil, stirring constantly; then boil hard for 1 minute.
3. Remove from heat; stir in liquid fruit pectin. Mix well; skim off foam. Add walnuts.
4. Stir and skim for 7 minutes to cool and prevent floating fruit. Ladle into hot sterilized jars or glasses; seal, following manufacturer’s directions. Label and date.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CROCK POT APPLE BUTTER

6 cups cooking apples
3 1/2 cups sugar
1/4 cup cider vinegar
1/3 cup cinnamon red-hots
3 drops oil of cinnamon

Cook apples and put through a colander. Add sugar and vinegar, mixing well. Put into a slow cooker at night, letting it cook on low overnight. Next morning, add the red-hots and oil. Cook on high for 1/2 hour. Put in jars and seal.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CHILI SAUCE

12 to 14 pounds ripe tomatoes
1 pound celery
1 quart small onions
3 green peppers
1/2 tablespoon ground cloves
1 tablespoon dry mustard
2 sticks cinnamon
2 pounds brown sugar
1/4 cup salt
1 quart vinegar

Scald and peel tomatoes; cook 15 minutes. Drain off half the juice. Chop celery, onions, and peppers; add tomatoes and simmer about 1 1/2 hours. Tie spices in cloth bag; add with remaining ingredients to tomato mixture; continue cooking 1 1/2 hours, or until vegetables are soft. Remove spices; seal in hot, sterilized jars. Yield: 6 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Curry Pickles

3 pounds, 5-inch cucumbers
1 2/3 cup vinegar
1 cup granulated sugar
1 cup water
2 tablespoons mustard seed
2 tablespoons salt
1 1/2 teaspoons curry powder
1 1/2 teaspoons celery salt

Wash cucumbers and cut into chunks. Combine remaining ingredients and heat to boiling. Add cucumbers. Heat to boiling point, then simmer while quickly packing one hot, sterilized jar at a time. Fill to 1/8-inch from top. Be sure solution covers cucumbers. Seal each jar at once. Yield: 5 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Icicle Pickles

3 pounds, 4-inch cucumbers
6 small onions
6 5-inch pieces celery
1 tablespoon mustard seed
1 cup vinegar
1/4 cup salt
2 1/2 cups granulated sugar
1 cup water

Wash cucumbers and cut lengthwise into thin slices; soak in ice water 3 to 5 hours. Drain and pack in clean pint jars. Add 1 quartered onion, 1 piece celery, and 1/2 teaspoon mustard seed to each jar. Combine vinegar, salt, sugar, and water; bring to a boil. Pour solution over cucumbers, filling jars to 1/2-inch from tops. Seal jars. Yield: 6 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Mustard Pickles

1 head cauliflower
1 quart small green tomatoes
3 green peppers
24 2-inch cucumbers
1 quart pickling onions
2 1/2 cups green lima beans
1 cup sugar
3/4 cup flour
1/2 cup dry mustard
1 tablespoon turmeric
7 cups vinegar
1 cup coarse salt

Break cauliflower into flowerets; combine with tomatoes cut in wedges, peppers cut in strips, cucumbers, onions, and lima beans. Cover with 1 cup coarse salt and 4 cups water; let stand overnight. Drain; cover with boiling water; let stand 10 minutes. Drain. Combine remaining ingredients; cook until thick. Add vegetables; cook until tender. Seal in hot, sterilized-jars. Yield: 8 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Grape Relish

4 pounds grapes, 3 pounds sugar, 2 pounds seeded raisins, 1 pound walnut meats (chopped).

Wash and cook grapes until soft. Strain grapes through colander. Add sugar mixing well, and raisins. Cook until quite thick, remove from fire, add walnuts. Let stand several hours, seal in hot fruit jars.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.