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.

APPLE BUTTER

7 pounds apples or 16 cups of unsweetened applesauce
3 pounds brown sugar
1 cup cider or vinegar
2 tablespoons ground cinnamon

Cook apples until soft and press through sieve. Add rest of ingredients and put into oven. Bake for four hours at 350 degrees.

Stir occasionally. Pour into hot jars and seal. Makes five quarts or 10 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 SLICES

Wash and cut 12 firm green tomatoes into 1/4 inch slices. Sprinkle with 2 tablespoons salt. Let stand 2 hours. Drain. Boil 1/2 cup sugar with 1 1/2 cups vinegar for 5 minutes.

Pack tomatoes into hot jars. Pour hot vinegar over tomatoes. Process pints and quarts for 15 minutes in boiling water bath.

Tomatoes slices are used for frying.

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.

Apple Chutney
Makes 5 eight-ounce jars

1 package (1 pound) light brown sugar
1 1/2 cups golden raisins
3 teaspoons salt
3 medium-size onions, chopped (1 1/2 cups)
1 clove of garlic, sliced
1/4 cup chopped preserved ginger
1 tablespoon mixed pickling spices
1 three-inch piece stick cinnamon, broken
2 cups cider vinegar
3 large baking apples, pared, quartered, cored, and diced (5 cups)

1. Combine brown sugar, raisins, salt, onions, garlic, and ginger in a heavy kettle or Dutch oven. Tie pickling spices and cinnamon in a small double-thick cheesecloth bag; add to kettle; stir in vinegar.
2. Heat, stirring constantly, to boiling; simmer, stirring often, 1 hour. Stir in apples; simmer 30 minutes longer, or until mixture is very thick.
3. Ladle into hot sterilized jars; seal, following manufacturer’s directions. Cool, label, date, and store in a cool dry place.

Note: Chutney will also keep well in a covered jar in the refrigerator for about four weeks.

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

This recipe was clipped from packaging of some sort, likely a Heinz product since its vinegar is one of the required ingredients, date unknown. I’ve typed it below along with a scanned copy.

PICKLED GREEN PEPPERS

3 pounds green peppers (7-9 large)
Boiling water
2 1/2 cups Heinz Apple Cider Flavored Vinegar
2 1/2 cups water
1 1/4 cups granulated sugar
8 cloves garlic, peeled
4 teaspoons salad oil
2 teaspoons salt

Wash peppers. Remove seed pods and white “seams.” Cut lengthwise into 3/4-inch strips. Place pepper strips in bowl; cover with boiling water. Let stand 5 minutes; drain. Combine vinegar, water and sugar in saucepan; simmer 5 minutes. Meanwhile, pack peppers into clean, hot jars. To each jar, add 2 cloves garlic, 1 teaspoon salad oil and 1/2 teaspoon salt. Pour hot liquid over peppers to within 1/2 inch of top making sure vinegar solution covers peppers. Cap each jar at once. Process 5 minutes in boiling-water bath. Makes 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.

ANOTHER READER has a tree of small sweet pears and wonders what can be done with them other than taking two or three bites. These sweet Seikle pears make excellent pickled pears and are easy to prepare.

Prepare the pickling syrup with 1 quart white vinegar and 6 pounds granulated sugar. In a cheesecloth bag, place a piece of ginger root, 4 or 5 sticks cinnamon and 1 tablespoon ground cloves. Add to the syrup and bring to a boil and cook until sugar is dissolved, then simmer until ready to cook the pears until just fork tender.

Wash and peel thin each pear; do not cut them, leaving the stem on each one. Dip into the hot syrup and cook at least a pint or two of pears at a time. Then fill hot sterilized jars and seal, process for 20 minutes in hot-water bath.

If you do not want to make that many jars then use just half the amount suggested in the recipe, which should make at least 6 pints of the pickled fruit. This recipe can be used to pickle peaches or crabapples.

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.

TOMATO CONSERVE

Early in day:

In a 2-gallon heavy kettle,* combine 8 pounds ripe tomatoes, chopped, 1 orange, thinly sliced, 1 lemon, thinly sliced, 3/4 cup granulated sugar, 1 tablespoon salt, 1/2 teaspoon ground cloves, 2 small cinnamon sticks and 1/4 cup water. Cook over medium heat, stirring frequently, until mixture begins to boil; continue boiling, stirring occasionally, about 1 hour until mixture thickens and reduces to about 1/3 its volume. (Be careful mixture does not burn.) Remove cinnamon sticks.

Fill sterilized, pint-size canning jars to within 1/2 inch of the top with tomato conserve; seal tightly. Makes 3 to 4 1-pint jars.

*If an aluminum kettle is used, conserve will be darker in color but will have same good flavor.

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.

GREEN TOMATO RELISH

1 peck green tomatoes
1 peck red tomatoes
1 doz. red sweet peppers
1 doz. green sweet peppers
1 doz. hot peppers
1 bunch celery
1 bunch carrots
2 doz. onions, 2-inch diameter
3 lbs. light brown sugar
2 lbs. white sugar
3 qts. vinegar
1 – 1 5/8 oz. box pickling spices

Put pickling spices in cloth and put in pan with vinegar and sugars on stove.

Add all vegetables which have been chopped fine or put through coarse sieve of food grinder. Let boil until right thickness for relish. Pack in hot sterilized jars 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.

FROZEN TOMATO PASTE

Take out the stems and any bad spots from the tomatoes. Quarter them and dump them in a pot. Add chopped onions if you like. Cook until mushy. Blend about two cups at a time in a blender until smooth.

Return mixture to the pot. Add salt and pepper to taste and any herbs you like (sweet basil is my favorite). Boil down, stirring frequently, until you have a smooth, highly concentrated paste. This will take about an hour. Optional: add 1 teaspoon of honey for every 2 or 3 cups of paste for a smoother taste.

Cool. Fill plastic sandwich bags with 1/2 to 1 cup of paste. Close with tape or a tie-twist. Freeze.

Use it any time tomato paste is called for. It is also excellent for making soups, spaghetti sauce, or your own homemade ketchup.