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 SAUCE

4 pounds fresh tomatoes (8-10 large)
1 1/2 tsp salt (if desired)

Peel, core and quarter tomatoes and place in a large saucepan. Cook, covered, over medium heat for 15 minutes or until tender. Stir often to prevent scorching.

Remove from heat and put through a food mill or sieve. Discard seeds.

Return puree to a large saucepan or kettle and continue to cook over lowest heat, uncovered, until amount of puree is reduced to measure 3 cups. Add salt now, if desired. (If salt is added to puree, be careful not to oversalt when using it in a recipe.) Remove puree from heat and allow to cool.

TO FREEZE — place a plastic freezer bag in a container, pour in 1 cup of tomato puree. Remove air, tie bag and place container in the freezer.

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.

PICKELED PEPPERS ‘N’ ONIONS

3 pounds sweet peppers
1 pound white or yellow onions
4 cups water
2/3 cup vinegar
1/4 cup pickling and canning salt
2 tablespoons sugar
1 1/2 teaspoons alum

Wash peppers. Cut into quarters or long strips; remove stems, ribs and seeds. Peel onions; cut in thick slices. In large saucepan or kettle, combine water, vinegar, pickling and canning salt mixture to boiling; add peppers and onions. When pickle mixture returns to boiling, boil for 3 minutes. Remove from heat. Pack peppers and onions in sterile pint jars. Fill each jar to within 3/4 inches from the top with pickling liquid. Wipe top rims of jars. Heat lids in boiling water, place on top of jars and immediately screw on rings. Process pints in boiling water bath for 15 minutes. Remove from water bath; set hot jars of pickled peppers ‘n’ onions on towels. Cool. Store in a cool, dry place. Makes 4-5 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.

Half-Hour Apple Butter

In 1 1/2-quart heavy saucepan, combine 2 cups unsweetened applesauce (homemade or jarred), 1/4-1/2 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/8 teaspoon each ginger and clove. Bring to boil; cook 1/2 hour, stirring often. Makes 1 1/4 cups.

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 PICKLES

3 to 4 cups sugar
1 1/2 tbsp. mixed spices
5 cups vinegar

Add 1 1/2 cups sugar to 1 1/2 cups water. Boil until sugar dissolves. Add vinegar and spices (tied in bag). Simmer 15 minutes. While syrup is cooking, split cucumbers into halves. Put into stone jar or enameled ware kettle. Pour hot syrup over cucumbers. Let stand about 12 hours. Drain syrup into another kettle, add remaining sugar. Boil until sugar dissolves. Pour hot syrup over cucumbers. Let stand 12 to 24 hours. Pack cucumbers into hot ball jars. Boil syrup two to three minutes. (If garlic is wanted, add it when syrup begins to boil). Pour, hot, over cucumbers. Process pints and quarts 15 minutes in boiling water bath.

Note: For extra crispness, add 1/4 teaspoon powdered alum to each cup syrup before pouring over cucumbers in 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 but likely 1963 since that was handwritten at the top of the clipping. I’ve typed it below along with a scanned copy.

Spicy Corn Relish

YOU DON’T NEED a garden in order to do home canning as today’s food stores yield produce raised by experts.

Corn Relish, seasoned with green and red peppers and lots of onions, will add plenty of spice to Winter menus.

Ingredients are 2 quarts raw corn, cut from cob; 2 1/2 cups chopped onion, 3/4 cup chopped green pepper, 3/4 cup chopped red pepper, 2 tablespoons celery seed, 3/4 cup firmly packed brown sugar, 1/2 cup light or dark corn sirup, 2 tablespoons salt, 1 teaspoon turmeric, 1 tablespoon mustard seed and 3 cups cider vinegar.

Combine all ingredients in deep kettle; mix well. Cover; bring to a boil; reduce heat; simmer 15 minutes; stirring occasionally. Ladle into hot quart or pint jars; seal. Set jars on wire rack in deep kettle with boiling water to cover tops of jars. Cover. Boil 30 minutes, counting time when active boiling resumes. Remove.

–Yields 2 quarts or 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.

Homemade Applesauce

2 1/2 lbs. cooking apples
1 cup water
1/2 cup sugar
1 tbsp. lemon juice
nutmeg or cinnamon
about 2 tbsp. butter (optional)

1. Wash, quarter and core cooking apples.
2. Add water barely to cover and cook until nearly soft.
3. Add sugar, lemon juice and nutmeg or cinnamon, plus butter if desired.
4. Cook for a few minutes longer, press through strainer, cool.

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.

1-2-3 PICKLED BEETS

30 small beets or enough for 3 pts.
1/2 cup liquid from beets
1 cup sugar
1 1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves

Boil beets in salted water till tender. Drain, reserving liquid. Remove skins and pack beets in hot jars.

Meanwhile combine remaining ingredients and bring to a boil. Cover beets with boiling liquid, then seal your jars.

Makes 3 pints.

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 Butter

It is my opinion that Eliza Leslie was the greatest cookbook writer of our country up until the middle of the nineteenth century and remains among the great, in her style. I recently came across this recipe of hers for apple butter.

1 gallon sweet apple cider
7 pounds tart cooking apples, cored, peeled and quartered
1 tablespoon cinnamon
2 teaspoons nutmeg
3/4 teaspoon ground cloves
Sugar to taste (optional)

In large kettle bring cider to boil. Boil uncovered until reduced by half. Add apples and bring to boil. Simmer uncovered, stirring often to prevent scorching, until consistency of soft marmalade and dark brown, about 3 to 4 hours. Stir in remaining ingredients. Ladle into hot sterilized pint jars, filling to 1/2 inch from top. Seal at once, then process in boiling-water bath 10 minutes. Serve as spread for toast, breads or waffles. Makes about 4 pints.

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