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.

Mexican Corn Relish

The “something extra” to serve for dinner or take along to a potluck supper.

1 can (1 lb.) whole kernel corn
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped pimiento
1/2 cup French dressing

Thoroughly heat corn; drain and cool. Combine with remaining ingredients. Chill several hours. Makes about 3 cups.

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.

Mrs. E. J. Zeitler, 136 North Notre Dame, has given me this excellent relish recipe.

Corn Relish.

Three dozen ears of corn
One dozen sweet red peppers
Two dozen sweet green peppers
Three hot red peppers
Three stalks celery
Six large onions
One-fourth cup salt

Cut corn from cob, chop peppers, onions and celery fine and mix together.

One quart vinegar
One pint water
Five cups sugar
Two tablespoons celery seed
Two tablespoons mustard seed

Mix all ingredients together and simmer 30 minutes. Pack into hot jars 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 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 grape jelly recipe from Mrs. M. Bright is a “must” for this time of year. It tastes like fresh grapes. Be sure to use the exact amounts called for or cooking time will be wrong.

GRAPE JELLY.

Wash and stem grapes and dry well. Mash and cook the grapes a few minutes till soft and seeds are free. Strain through a jelly bag.

Measure seven cups of juice and cook exactly 21 minutes, no more, no less. Pour hot juice over seven cups sugar. Stir and stir until all sugar is dissolved. Pour into glasses, let stand till it jells and cover with paraffin. (It might take 24 to 36 hours to jell, depending on the humidity).

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 is an easy grape preserve given me some time ago by Mrs. L.E. Seybert, Goshen, Ind.

Grape-lade.

1 quart grapes, picked from the stem
1 quart sugar
2 tablespoons water

Mix all together; boil for 20 minutes. Run through a colander and can while hot.

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 another type of berry preserve. The lemon tends to make it jell slightly. It may be used for strawberries, raspberries, blackberries or blueberries.

Berry Jam

4 cups berries
4 cups sugar
1/2 cup unstrained lemon juice

Pick over, wash and drain berries. Measure 4 cups. Place in layers in a large preserving kettle with sugar between each layer. Let stand 4 hours. Place on low heat until boiling point is reached. Increase heat; bring to a full rolling boil and cook 8 minutes. Add lemon juice, bring again to a full over-roll boil and boil 2 minutes longer. Turn into hot sterilized glasses. When cold cover with paraffin and a lid.

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 for an easy preserve was given to me by Mrs. Rudolph Horst, Mar-Main Arms. It is a fine way to use up small peaches like gold drops.

Hoosier Sauce.

9 pounds peaches
5 pounds sugar
1 cup vinegar

Wash peaches and cut out bad spots. Mix all ingredients and boil until thick and mushy. As the stones become loosened and free, pick them out with a fork. Put in jars and seal hot.

This 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 delicious preserve is made with sweet cherries, either white black.

SWEET CHERRY JAM

4 cups pitted sweet cherries
4 cups sugar
1/2 cup unstrained lemon juice

Put cherries and sugar in alternate layers in a large preserving kettle. Let stand four hours or overnight. Place on stove and let come to a full rolling boil; boil hard eight minutes. Add lemon juice. Bring to a full boil again and boil two minutes. Turn into hot sterilized jars and seal at once. Makes three half-pints.

This clipping comes from a large lot of old recipes 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 fine relish is delicious served with cream or cottage cheese, or added to mayonnaise. Excellent with cold meat.

Red Pepper Jam.

3 1/2 cups chopped red peppers
1 tablespoon salt
3 cups sugar
2 cups vinegar

Remove seeds and midribs from thick-walled peppers. Run peppers through food chopper, using smallest knife. Measure. Sprinkle with salt. Let stand 3 or 4 hours. Add sugar and vinegar and cook until thick. Pour into hot jars and seal at once.