This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Here is a way to spice a can of peach halves.

PICKLED PEACHES.

1 can (1 lb, 13 oz.) peach halves
1 cup sugar
3/4 cup cider vinegar
1 tablespoon each, whole cloves and whole allspice, tied in a bag
2 (2 in.) sticks cinnamon

Drain juice from peaches into kettle. Add sugar, vinegar and spices. Boil 10 minutes; add peaches and cook 5 minutes, or until peaches are heated through. Remove spice bag. Pack peaches in hot sterilized jars. Fill with boiling hot syrup. Seal. Makes 3 half pints.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Sometimes you want to can just a small amount of fruit. This is the simplest way.

PEACHES

Add two parts of sugar to one of water; bring to a boil. Add prepared peaches and cook until tender but not broken. Pack hot peaches into hot jars. Fill with boiling syrup and seal at once.

PLUMS

Wash, prick and measure plums. To each quart of plums, add from one-half to three-fourths cup sugar and one-half cup water. Heat slowly to boiling. Boil until thoroughly cooked (10 to 20 minutes) Pour hot into hot jars; seal at once.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

The smaller, late peaches or pears may be canned according to this recipe given to me many many years ago by Mrs. W. F. Anwander.

Spiced Peaches or Pears.

6 pound of peaches or pears, peeled
3 pounds light brown sugar
1 quart vinegar
1/2 pint water
1 tablespoon ground allspice
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon celery seed
1 teaspoon whole cloves

Put spices in a bag; add to liquid and sugar and boil till a syrup. Add fruit and cook 10 or 15 minutes. Pack in jars and seal.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe has been requested and I hope it is the one wanted.

PICKLED BEETS.

1 quart cold-boiled beets
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon brown sugar
1 teaspoon caraway seed (optional)
1 pint vinegar

Pack beets in crock or jars. Sprinkle with salt, pepper, sugar and caraway seed; cover with cold vinegar.

Cold hard-cooked eggs may be placed in with the beets, then sliced for decoration. The egg whites will be red and pickled; however they must be used in a few days.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

How about making your own fruit cocktail. This recipe is from Mrs. Earl Buckles, Mishawaka. Best to use the hard Kiefer pears.

Canned Fruit Cocktail.

4 quarts fresh pears, peeled and diced
2 cups sugar
1 large can peaches, diced (or fresh)
1 large can pineapple, diced
2 pounds California grapes, cut and seeded (or use the seedless)
1 medium bottle maraschino cherries

Cook the diced pears (and peaches, if fresh) and the sugar for a little while until done. Add the rest of the fruits and juices except the cherry juice unless you want it pink. Cook until heated through; can and seal. Makes from 11 to 12 pints.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe from Mrs. Carl Landsverk, is very popular as it does not require processing. The vinegar helps keep them and is hardly noticeable when freshened in clear water to serve.

CANNED BEANS

Snap and wash two gallons of green beans. Put in kettle and add

One cup sugar
One cup vinegar
One-half cup coarse salt
Water

Add enough water to cook well, boiling 30 minutes. Put in jars and seal while hot.

When opened to use; drain off liquid and parboil in fresh water 2 or 3 times for 10 to 15 minutes. Cook till tender. Delicious cooked with fresh pork.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Perhaps you will like this recipe for beans. They are fine to serve with relishes.

Dill Beans.

1 peck wax beans
4 quarts water
1 cup salt
2 large stalks dill
1/2 ounce black peppercorns
6 bay leaves
6 fresh grape or cherry leaves
1 cup vinegar

Remove strings and parboil beans in boiling salted water until tender. One teaspoon salt to one quart water. Drain and pack in layers in a crock, adding some dill, a few peppercorns, some pieces of bay leaves; repeat, covering top well with dill and adding grape or cherry leaves.

Boil water and salt that beans were cooked in and when cool, pour over beans to cover. Cover with a cloth; weight well with a plate to keep under brine. Let stand in a warm place to ferment for a week. One cup of vinegar is added now. Rinse off scum that rises on cloth every day in warm weather and once or twice a week when cooler and beans will keep crisp all winter.

(After beans have fermented, they could be drained, the liquor poured over the beans packed in jars, and sealed.)

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date at the top of the clipping reads July 15, 1955. Recipe is typed below as-is.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Here is a barbecue dressing for any kind of meat that the dieter or diabetic can eat.

Barbecue Dressing.

1/2 cup catsup
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon liquid no-calorie sweetner
Dash of chili powder
Dash of bottled hot pepper sauce
1 cup water

Mix catsup, salt, mustard, sweetener, chili powder, and hot pepper sauce in a small bowl; gradually stir in water. Spread on meat or chicken before baking.