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.

Several weeks back I promised to repeat the recipe for freezing slaw and circumstances caused me to forget; but now here it is, along with a second one that you might like to try as I plan to do. Chop one medium sized head of cabbage (four cups), one carrot grated or shredded and one green sweet pepper chopped in slivers.

Mix one teaspoon of salt through the vegetables and allow to stand for one hour. Squeeze salty water from chopped vegetables, then prepare dressing for the slaw.

In medium-sized pan place two cups of sugar, one cup of vinegar, one teaspoon of whole mustard seed, one teaspoon of celery seed, and one-half cup of water; bring to a boil and cook for two to five minutes, until sugar is dissolved.

Allow to cool before adding to the vegetables.

Fill pint or quart size containers and freeze. This slaw can be kept in the refrigerator for several weeks if you want to have slaw on hand at all times.

The other frozen coleslaw recipe is identical to the above, except you add three large stalks of celery.

I plan to make up a large half-gallon container to keep in the refrigerator for use after frost has put everything in the garden to bed.

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.

CHUNK PICKLES – 9 DAYS

7 lbs. pickles
Alum size of walnut
3 pints vinegar
3 lbs. white sugar
1 oz. allspice
1 oz. celery seed
1 oz. cinnamon or 1 bark

Soak pickles in strong salt water* 3 days. Soak in clear water 3 days, changing water each day. Cut in chunks or split pickles. Simmer in weak vinegar, add alum and continue to simmer 2 hours. Heat remaining ingredients to boil and pour over chunks for 3 days, seal on third day.

*Handwritten notation on back: 2 c. salt to 1 gal. water (salt solution)

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.

Aristocrat Pickles

2 quarts cucumbers sliced thin
6 med. onions sliced thin
Salted water
2 cups vinegar
2 cups sugar
1 teaspoon ginger
1 teaspoon mustard seed
1 teaspoon celery seed
1/2 teaspoon pepper
1/2 teaspoon turmeric

Soak cucumbers and onions in salt water (1/4 cup for each qt. water) for 2 hours.

Drain well, Boil together the remaining ingredients.

Place pickles in hot solution and boil gently for 25 min. Put in hot jars and seal. Makes 4 pts.

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.

Spicy Chili Sauce

4 quarts peeled, cored, chopped red-ripe tomatoes (about 24)
1 1/2 cups chopped sweet green peppers (about 3 medium)
2 cups chopped onions
1 1/2 cups vinegar
1 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves

Combine – all ingredients

Simmer – all ingredients until thick as desired about 1 1/2 hours. Stir frequently to prevent sticking.

Pour – boiling hot chili sauce into hot Ball jars, leaving 1/4 inch headspace

Process – pints for 15 minutes in water bath canner

Yield – about 8 pints

Note – chili sauce is not a bright red color because ground spices are used.

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.

IF YOU HAVE a few cucumbers and are wondering what to do with them, you might like to try this very good sweet pickle stick recipe. You will need nine fresh cucumber about four inches or shorter. Wash and cut into quarters. Have water boiling hard, then pour over the cucumbers and let stand over night.

Next day drain well and pack cucumbers in clean sterilized jars. Have vinegar solution prepared before placing the quartered cucumbers in the hot jars.

Measure two and one-third cups of vinegar, and two and one-fourth cups of sugar into a large kettle, add two tablespoons of salt, one tablespoon of celery seed, three and one-fourth teaspoons of tumeric and three-fourths tablespoon of mustard seed. Bring to a boil for five minutes, then cover cucumbers packed in jars, seal and process in hot water bath for five minutes.

We tried this recipe for the first time this fall and can’t tell you how good it is. It comes from a very old Better Homes and Garden Leaflet, so long ago I can’t remember the date.

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. The nice thing about this recipe is that it shows how much to make per quart, so you can make as little or as much as you like. I’ve typed it below along with a scanned copy.

Sauerkraut

Cabbage
1 1/2 tsp. sugar
1 1/2 tsp. salt
3 tsp. vinegar

Shred and chop cabbage. Measure into quart containers and pack tightly. (This will help you determine how much brine to make.) Remove cabbage from jars, place in a large bowl. For each measured quart, add above ingredients to make brine. Work with hands. Place kraut back in jars with brine over top. Seal. Kraut will be ready in three weeks.

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.

Chili Sauce

8 quarts (12 1/2 pounds) ripe tomatoes
2 stalks (1 pound) celery, finely chopped
1 quart small onions, chopped
3 green peppers, chopped
2 pounds brown sugar
1/4 cup salt
1 quart cider vinegar
1/2 tablespoon ground cloves
1 tablespoon dry mustard
2 (3-inch) sticks cinnamon

Scald tomatoes in boiling water. Peel, core, and slice.

Cook sliced tomatoes in a large Dutch oven over medium heat 15 minutes; drain off half of liquid. Add remaining vegetables; simmer 1 1/2 hours. Stir in sugar, salt, and vinegar.

Tie spices in a cheesecloth bag and add to tomato mixture. Cook 1 1/2 hours; remove and discard spices. Pour mixture into hot sterilized pint jars, leaving 1/2-inch headspace. Adjust lids; process 5 minutes in boiling water bath. Yield: 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.

Mustard Pickles

2 quarts green tomatoes
2 quarts onions, sliced
2 quarts cauliflower, chopped
1/2 cup salt (Sprinkle over all ingredients, let set over night and drain.

Sauce:

3 cups sugar (white or brown)
1 cup flour
1/4 lb. mustard
3 tsp. turmeric
1/2 tsp. red pepper
1 pint vinegar

Bring sauce ingredients to a boil and remove from stove. Add other ingredients and put into hot jars and seal.

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