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.

If you have rhubarb and want to can a small amount at a time try this method. This amount will make 1 quart of sauce.

Canned Rhubarb Sauce

1/2 cup sugar
1 cup water
2 quarts diced rhubarb

Put sugar and water in kettle and bring to the boiling point. Wash, dry and dice unpeeled rhubarb; add to syrup. Bring to a boil and cook gently 10 minutes. Turn into hot sterilized jars to within 1/2 inch of top. Paddle out air bubbles and 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.

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 is a good old-fashioned recipe for chili sauce from Mrs. Edwin Steinel, 117 N. St. Louis Blvd. Be sure to cook it the full length of time.

Chili Sauce.

6 onions
3 green peppers
18 medium ripe tomatoes
1 cup brown sugar
2 1/2 cups strong vinegar
2 level teaspoons salt
1 level teaspoon each, cinnamon, mace, allspice, nutmeg and cloves

Chop or grind the onions and peppers but just cut up the tomatoes. Cook all together slowly for 2 1/2 hours. Watch and stir later in the cooking. Makes about 5 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 delicious chili sauce recipe from Mrs. Gordon Hain, Cassopolis, Mich. has apples in it.

Chili Sauce.

Twelve large ripe tomatoes
Eleven onions
Twelve apples
Ten or twelve red peppers

Wash and chop, then drain one-half hour. Add

Four cups vinegar
Three cups sugar
One tablespoon salt

Boil all together one-half hour. Let stand overnight. Heat up in the morning; can 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.

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

Green-Tomato Chili Sauce . . . a savory chili sauce using green tomatoes.

4 quarts green tomatoes
1/2 cup salt
6 large onions, chopped
1/2 cup sugar
3 red sweet peppers
3 green peppers
1 tablespoon celery seed
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon whole cloves
1/4 cup powdered dry mustard
3 cups cider vinegar

Chop tomatoes; put in a bowl. Sprinkle with salt and let stand overnight. In the morning, drain off the liquid. Combine tomato mixture with remaining ingredients in a large kettle; mix well. Bring to a boil and simmer until tender, about 20 minutes, stirring occasionally. Pour into hot sterilized jars filling to within 1/2″ of the top of jars. Seal immediately. Cool on a rack. Label and store in a cool dry place. Makes about 8 pints.

This recipe clipping comes from a large lot of old clippings for canning recipes, 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 old favorite came from the late Mrs. William Fett.

SAUERKRAUT

Shred cabbage and pack in jars. Pack very tight. Add one teaspoon salt to each quart jar. Pour boiling water in each jar to fill to overflowing. Do not seal jars tight until the cabbage has worked, about one month. Then complete the sealing.

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 relish recipe has been a favorite for years with Mrs. Cecil Burke, 440 E. 16th St., Mishawaka.

Relish.

1 large head cabbage
1 dozen sweet peppers, mixed red and green
1 small head cauliflower
2 dozen or more small green tomatoes

Chop all coarsely except cauliflower. Let stand in salted water for two hours or longer. Break cauliflower into small pieces and put in boiling salted water for five minutes.

2 1/2 cups apple cider vinegar
2 1/2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed

Bring to a boil; add vegetables, well drained. Heat to boiling; can 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.

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 excellent recipe is from Mrs. L. J. Harwood, 952 Riverside Dr.

CABBAGE RELISH.

1 large head cabbage
1/2 cup salt
1 quart vinegar
1 red pepper, chopped fine
2 tablespoons mustard seed
1 large cup sugar

Shred cabbage; put salt on it and cover with boiling water. Let stand overnight. Drain; then squeeze out water. Heat vinegar to the boiling point; add sugar and then pour over all the rest of the ingredients. When cold, it is ready for use. It will keep in a covered stone crock all winter.

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

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

Uncooked Cherry Jam.

2 cups pureed sour cherries (measured after grinding)
4 cups sugar
1 package powdered pectin
1 cup water

Grind the cherries with the fine blade of the food chopper or use an electric blender. Stir the sugar into the cherries. Let stand about 20 minutes, stirring occasionally. Stir the pectin into the water; bring to boiling and boil rapidly for 1 minute, stirring constantly. Remove from stove; add cherries and stir about 2 minutes. Pour into jelly glasses. Cover and let stand at room temperature 48 hours or until jellied. Seal with paraffin and store in freezer. Or, it will keep several weeks in refrigerator. Makes about 6 glasses.

To use liquid pectin for this jam, omit powdered pectin and water and use one-half bottle of liquid pectin (1/2 cup). No cooking necessary.