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

OLE FASHION PICKLED BEANS

Green beans
Cold water
Salt

Wash green beans. Cook broken beans for two and a half hours. Immediately put in clean, cold water to cool. Drain and put in clean jars. Add one teaspoon salt per quart and cover with cold water. Add a little salt and keep jars full to the top with water. They run over, so set jars in a pan. Let stand nine days, then seal.

QUICK PICKLED BEANS

Green beans
1 gal. water
1 c. salt, uniodized
1 c. white vinegar

Clean and break beans. Cook beans for two and a half hours. Cool beans in cold water. Bring water, salt and vinegar to a boil. Fill hot, sterilized jars with beans, pour hot mixture over and seal.

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.

BREAD AND BUTTER PICKLES

3 qts. cucumbers, unpeeled, thinly sliced
3 onions, peeled and thinly sliced
Sea salt
1 qt. cider vinegar
2 c. honey
1 T. celery seed
1 T. mustard seed
1 T. mixed pickling spice
1/2 tsp. turmeric
Several pinches of cayenne

Place cucumbers and onions in layers in a large dish. Sprinkle each layer generously with sea salt. Cover and refrigerate overnight.

The next morning, rinse cucumbers and onions well under cold water. Drain. Place vinegar, honey and spices in a saucepan. Bring to a boil. Add cucumbers and onions and bring to a boil again. Pack at once into hot sterilized canning jars, filling them to one-eighth inch from the top. Seal and store in a cool place. Let stand for one week before using. Makes six to seven 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.

TOMATO APPLE CHUTNEY

2 1/2 quarts peeled, cored, chopped tomatoes (15 large)
1 quart peeled, cored, chopped apples (4 to 6 large)
2 cups chopped cucumbers (1 large)
1 1/2 cups chopped onions
1 1/2 cups chopped sweet red peppers (3 medium)
3 cups brown sugar
3 cups cider vinegar
1 cup raisins
1 tablespoon ground ginger
1 tablespoon cinnamon
1 teaspoon salt
1 clove garlic, crushed
1 red hot pepper

1. Prepare home canning jars and lids according to manufacturer’s instructions.
2. Combine all ingredients; simmer until thick, about 1 1/2 to 2 hours. As mixture thickens, stir to prevent sticking. Carefully ladle hot chutney into hot jars, leaving a 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath canner. Makes 6 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.

Freezing Stuffed Peppers

Peppers are easy to freeze, and great to eat in winter.

I use a casserole that will hold the number of stuffed peppers needed for the family. Line it with foil twice the size, so as to be able to freeze and then fold the foil over, and place frozen food in a plastic bag. When ready to prepare replace the frozen peppers in the casserole and bake to serve.

This recipe was given in the column six years ago and it is delicious.

The amount of stuffing given will fill six large sweet green peppers. Chop one-half cup of onion fine, add to two tablespoons cooking oil, brown lightly. Add one pound of ground lean meat, brown lightly. Add one small green pepper chopped fine. Mix into the vegetables and meat one and one-half cups of cooked long grained rice, add two teaspoons of Worcestershire sauce, one-fourth cup of Parmesan cheese, one and one-fourth teaspoons salt. Allow to cool.

Wash and remove a thin slice from the top of each pepper, drain. Then fill each pepper with the filling.

Place the stuffed peppers in casserole, then pour over tomato sauce.

Prepare eight ounces of tomato sauce for four peppers. Cooking fresh ones and putting through a seive, add a pinch of sweet basil herb, one-one-half cup of water and a dash of salt and pepper.

Cover the six peppers with the sauce and freeze, either in packages of two, three, four or six.

By freezing the food in a casserole lined with foil, that frees the dish for use in other frozen casseroles. Be sure to mark clearly what food is packaged and how many can be served.

You may wish to add to the sauce to suit the taste of your family.

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.

Spicy Tomato Relish

4 quarts (about 18 large) tomatoes, peeled, cored, and chopped
1 large onion, chopped (about 2 cups)
2 medium sized green peppers, chopped (about 1 1/2 cups)
1 1/2 cups sugar
1 1/3 cups vinegar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice

Combine all ingredients in a large Dutch oven. Bring to a boil; reduce heat, and simmer 2 1/2 hours or until mixture reaches desired thickness. Stir frequently.

Spoon relish into hot sterilized jars, leaving 1/2-inch headspace. Adjust lids; process 15 minutes in a boiling-water bath. Yield: 4 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.

A READER CALLED asking for a recipe to make apple conserve, which calls for red hot candies and raisins. I found this recipe and have not used it, so can only say that it came from The Joy of Cooking, and it sounds good.

Wash, stem and core 3 pounds of ripe apples, then run them through the coarse blade of the food chopper. This should make 4 cups of chopped apples. Place in large kettle, add 5 to 5 1/2 cups of sugar, 1/3 cup of vinegar, 1/2 cup of raisins, 1/2 cup of chopped walnut meats, 1/2 cup of cinnamon candies, 1 teaspoon of grated lemon peel, 2 tablespoons of lemon juice. Bring all ingredients to a rolling boil then add 1/2 bottle of liquid pectin and stir for one minute of hard boiling. Stir and skim conserve for five minutes to prevent fruit from floating. Ladle the apple conserve into hot, sterilized jars and seal. This recipe should make 10 half-pint jars of conserve.

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.

CLEAR WATERMELON PICKLES

• Choose firm, fresh melon with thick white rind. Peel, and trim away all but the faintest pink pulp.
• Cut rind into pieces: cube, shamrock, heart of Christmas-tree shapes.
• Should have 4 to 5 qts. rind
• Cover with …boiling water
• Add…1 tblsp. salt
• Bring to boil and cook 10 minutes, or until cubes can be pierced easily with a fork. (Overcooking makes soft pickles.)
• Drain well. Squeeze out extra liquid.
• Pack into crock or enameled kettle.
• Bring to a boil…1 qt. cider vinegar; 6 c. sugar
• Pour over rind.
• Let stand overnight. Each day, drain off the syrup and bring just to boil, adding more sugar as follows:

1st day: 4 c. sugar
2nd day: 2 c. sugar
3rd day: 2 c. sugar
4th day: 2 c. sugar
5th to 14th day: 1 c. sugar daily

• Skim if necessary; pour over pickles. (If you skip a day now and then, don’t worry. The secret of crisp, clear pickles is in adding sugar gradually.)
• Pack pickles in sterilized pint jars.
• To each pint, add…2 whole cloves; 1 stick cinnamon
• Cover with syrup, and seal.
• Makes 14 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.

SWEET GREEN TOMATO PICKLES

8 pounds (about 32) green tomatoes
6 large onions
3 cups vinegar
3 cups brown sugar
1 tablespoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon mace

Chop or grind tomatoes and onions, and bring to a boil in their own juices. Turn heat low, and simmer 30 minutes, add remaining ingredients and simmer about 1 hour. Stir occasionally. Ladle into hot sterilized jars and seal. Makes about 8 pints.

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