Here’s an old method of canning that seals the jars with paraffin wax (no longer advised to do today). This handwritten recipe was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side).

Orange Marmalade

Shred colored peel from 3 medium oranges and 1 lemon, avoid white parts.

Combine 1 1/2 c. water; 1/8 t. soda and shredded peel; simmer covered, 10 minutes. Cut all white skin & membranes from fruit. Add pulp & juice to cooked peel; cover & simmer 10 min. longer.

Measure 3 c. cooked fruit into 6 or 8 qt. kettle (add water if necessary for exact measure). Add 5 c. crystal sugar. Bring to full rolling boil over high heat. Boil hard 1 minute stirring constantly.

Remove from heat at once and stir in 1/2 bottle certo fruit pectin. Skim off foam with metal spoon.

Stir & skim alternately for 5 minutes to prevent floating fruit.

Ladle into hot scalded glasses.

Seal with 1/8 inch melted paraffin.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This handwritten recipe was found in a large collection, date unknown. There’s a notation of (Mother Earth) on the card, I believe this is the source–it’s a magazine. I’ve typed the recipe below along with a scanned copy (front side).

Dill Pickles (Mother Earth)

Wash 4 qts med. size cukes – let stand overnight in cold water.

Put spray of dill in bottom of glass 1 qt. canning jars & pack as full of cucumber as you can, wedge them without bruising.

Rept. procedure until you have used up all cukes.

Top each with another spray of dill & a clove of garlic. (add a small hot red pepper if you like)

Combine 4 c apple cider vinegar, 1 c. salt, in 3 qts. water. Be sure to use pickling, dairy or kosher varieties. Ordinary table salt (with iodine) will discolor your pickles & cloud the brine.

Bring the vinegar-salt-water solution to a brisk rolling boil in a glass, stainless steel or unchipped enamel pan. Fill each jar to overflowing with the brine, seal the container & store in a cool dark place for at least 1 month.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Bread & Butter Pickles
Makes 4 pt.

Slice pickles 8 cups & soak in salt water

Add–

2 c. sliced onions
3 c. gran. sugar
2 c. vinegar
2 tsp. celery seed
2 tsp. mustard seed
2 tsp. tumeric
2 sticks cinnamon

Cook 20 min. & seal.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe was written on a calendar page dated 1973 so I believe it’s at least 30 years old. I’ve typed it out below along with a scanned copy at bottom.

Chopped Cucumber Relish

12 lg. ripe cucumbers
8 red peppers
8 lg onions
1/2 c. common salt
3 TBLSP celery seed
3 TBLSP mustard seed
5 c sugar
5 c vinegar

Peel cucumber & halve lengthwise, scoop out seeds.

Wash peppers & remove seeds & stems.

Peel onion, cut in half.

Put cucumber, pepper & onions through food chopper using coarse blade.

Add salt & let stand overnite. Drain thoroughly.

Add remaining ingredients – cook 30 minutes stirring occasionally.

Pack in hot jars, seal.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This handwritten recipe was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy (front side).

Danish Cucumbers

Use metal dish

2 cucumbers – sliced thin
1/2 tsp sprinkle with salt over & mix throughout

Cover with 4-5 ice cubes
Set in “frig” – 1 hour
Remove ice cubes
Press water out

Mix 3/4 c sugar
1 c white vinegar
Pour over slices

Sprinkle dill weed over top
Set at least one hour

Here are two handwritten recipe cards for refrigerator pickles, each offering a little detail missed on the other so I’ve combined the two when typing out the recipe below. Scans of both cards are at the bottom.

Marsha’s Refrigerator Pickles

7 cups thin sliced cukes – skins on
1 cup green pepper – chopped fine or strips
1 cup onion – sliced thin
2 TBSP salt
1 TBSP celery seed

Mix together & let stand while mixing syrup

Syrup

2 cups sugar
1 cup vinegar – cider

Bring to boil – pour over cukes & “refrig” for 24 hours.

Put in jars.

Will keep 1 month in refrig.

Here’s a handwritten recipe found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pickled Hot Peppers

Boil together and cool:
RecipeCurio note: (amount in brackets is for larger batch)

2/3 c. water (2 qts)
1/3 c. white vinegar (1 qt)
1 teasp salt (12 tsp)

Pack peppers in jars, add grape leaf to bottom (a toe of garlic can be added.)

Pour liquid over and seal.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

This recipe article was clipped from a newspaper and is packed with many variations for making spicy jelly using apple juice as the base. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

A READER called this weekend asking for a recipe to make spicy jelly. They have a lot of apples to use.

It’s unusual to hear of an apple crop this year.

To prepare the basic juice for making plain apple jelly or any of half a dozen or more jellies start by washing and cutting into quarters three pounds of tart apples.

Place in a deep kettle, cover with water.

Bring fruit to a boil and cook until the fruit falls apart. Place the cooked fruit in a jelly bag and allow to drip until all the juice has been strained. Do not squeeze or press the apple pulp as it drips.

Allow two cups of sugar for each two and one half cups of apple juice. Place in a deep kettle and bring to a boil and test for jell stage. Add a piece of butter the size of a pea to each batch of jelly and you will find the kettle will not boil over.

TO MAKE GINGER jelly cook one two-ounce bruised piece of fresh ginger which you can find at a well stocked fruit department in the local supermarket. Allow to drip while cooking and dripping the apple juice.

Add to the above suggested amount of fruit either before cooking or after juice has been dripped.

To make lemon jelly add two lemons sliced thin to the apples before cooking.

To make clove jelly place eight whole cloves in a cheesecloth bag and cook with the apples.

To make cinnamon jelly add one large stick of cinnamon in a cheesecloth bag and cook with the apples.

For making delicately flavored geranium jelly, wash and dry three leaves for each glass of jelly, place in the bottom and fill glass with hot jell.

To make mint jelly, to serve with many meat dishes, gather the fresh mint, wash and place in cheesecloth bag and cook with the apples.

When the jelly is cooked and ready to pour into glasses add a few drops of green coloring to suit your taste.

To make any other spicy or flavored jelly follow the directions. Do not add more water or liquid to the apple juice or you may end up with tasteless jelly.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.