This recipe was clipped from a newspaper and written by Clara Weisenborn, Journal Herald Special Writer, and was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

We’ve had many requests to repeat the recipe for green pepper jelly. People either misplaced it or failed to clip it before the paper was thrown away.

This jelly took the country by storm and a couple of new jelly companies sprung up. One is in Texas, another in Virginia, and both are doing a big business selling this especially good jelly.

Be most careful to follow the directions in making the jelly, otherwise you may have jelly that isn’t as firm as you wish it to be.

The first recipe that we gave used 3/4 cup of chopped sweet green peppers. I found that we could add another half-cup of the peppers, making it even tastier.

THE RECIPE as I now use it calls for 1 1/4 cups of sweet green peppers. (The peppers are chopped better if you grind them in the blender with some of the vinegar.)

Measure 6 1/2 cups of sugar into a large bowl with 1 1/2 cups of vinegar. Add this to the chopped peppers and place in a large pan.

Bring sugar, vinegar and peppers to a rolling boil, turn off heat and allow to stand for 10 minutes. Add 1 bottle of certo, a few drops of green coloring and a dash or two of Tabasco sauce to taste, stir well and let stand for 10 minutes. Then fill jars or glasses.

If you like the jelly to be a bit more peppery, add a little more of the Tabasco sauce. Mark the glasses that are hotter; some people dislike food that is too peppery.

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

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.

I received a request for a recipe using green tomatoes in the making of kosher dill pickles.

Gather half a gallon of medium-sized green tomatoes. Wash and pack them into sterilized quart jars.

Prepare a brine of two quarts water, one quart vinegar and one cup salt. Bring to a boil with a bunch of fresh dill and keep hot.

Pour the boiling hot brine over the packed jars of tomato, add a stalk of celery to each jar, a few slices of green sweet peppers if you like, and apply lids for a tight seal. Place the mixture in a hot water bath and process at a boil for 20 minutes. This recipe should fill six quart jars.

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

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.

Kosher Dill Pickles

Four lbs. four-inch cucumbers
14 garlic cloves, peeled
Six tbsps. salt
Three cups vinegar
Three-fourths cup dill seed
21 peppercorns
Three cups water

Wash cucumbers; slice in half lengthwise. Split garlic cloves in half; add to mixture of salt, vinegar and water. Heat to boiling. Remove garlic and put four halves into each jar.

Pack cucumbers into clean, hot jars. Add two tablespoons dill seed and three peppercorns to each jar. Fill with boiling pickling sirup to one-half inch from top of jar. Seal jars immediately. Process in boiling water bath 10 minutes.

–Yields 7 pints

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

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.

I’d like to share a recipe for preparing kosher dill pickles. The recipe has been given in the past, but too long ago for many to still have in their file.

Prepare brine with three cups of vinegar, three cups of water, six tablespoons of salt and bring to a boil.

Wash and drain three dozen medium-sized cucumbers. Place a generous amount of dill into sterilized quart jars, add one-half to one clove of garlic and one-half teaspoon of mustard seed to each jar.

Pack the cucumbers in the jar. When it’s half full, add more dill and continue filling the jars. Fill them to within half an inch of the top with the boiling hot brine and apply the lids for a tight seal. Place the filled jars in a hot water bath and process for 20 minutes. The pickles will plump up as they remain in the brine. The brine should fill three quart jars.

If you prefer using larger jars, double or triple the amounts.

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

Here are two old newspaper clippings that were pasted onto a lined index card and found in a large collection, date unknown. I’ve typed them below along with a scanned copy.

Helen Evers’ APPLE BUTTER

“Take 3 cans applesauce and to your own taste add brown sugar, cinnamon, lemon juice. Mix good. Put in 300-degree oven and forget it until you smell it, maybe about 3 or 4 hours. Makes about 3 pints or 3 small jars.”

Except if your kids dip into it before you get it into pints or jars!

WHEN making applesauce try adding grated orange rind–for a different tang and a golden color.

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

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.

TOMATO APPLE CHUTNEY

12 large ripe tomatoes
12 large apples
8 medium onions
2 large green peppers
2 cups golden raisins
4 teaspoons salt
4 cups light brown sugar
1 1/2 quarts vinegar
1/3 cup mixed pickling spices

Chop fine tomatoes, apples, onions and green peppers. Combine with raisins, salt, sugar and vinegar. Tie spices in cheesecloth bag; add. Boil 1 1/2 hours, stirring occasionally. Remove spice bag. Ladle boiling hot into 12 hot, sterilized half-pint jars. Seal at once as directed by jar manufacturer. Cool; label.

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

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.

Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser

If you have some of the small yellow tomatoes, you will find this a delicious preserve; or use red ones. The recipe was given to me years ago by Mrs. R. G. McCreary.

Tomato Preserves.

Peel and cut up yellow or red tomatoes to make 8 or 9 cups. To this add five cups sugar. Cut up one medium-sized thin-skinned orange, rind and all, very fine. Put all together and boil down until quite thick.

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

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.

PEAR PRESERVES

3 cups sugar
2 cups water
8 cups peeled, cored, and coarsely chopped pears

Combine sugar and water in a large Dutch oven; bring mixture to a boil, stirring occasionally, until sugar dissolves.

Cook at a rolling boil 5 minutes. Add pears and simmer 1 to 1 1/2 hours or until pears are transparent.

Quickly spoon pears into hot sterilized jars. If necessary, boil syrup 3 to 5 minutes longer or until thickened. Pour over fruit, leaving 1/4-inch headspace. Cover at once with metal lids, and screw metal bands tight. Process in boiling-water bath 10 minutes.

Yield: about 7 cups.

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