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 like a hot spicy relish, this was given to me long ago.

HOT PEPPER RELISH

12 sweet green peppers
12 sweet red peppers
12 large onions
Six hot peppers

Grind these and cover with boiling water. Let stand 15 minutes; drain.

One quart vinegar
Two cups sugar
Four tablespoons salt

Boil together five minutes.

Add drained vegetables and boil all together five minutes. Put 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.

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 easily made relish was given to me by Mrs. W. H. Flanigan, Rock Island, Ill. It is delicious with cottage cheese or added to mayonnaise.

Pimiento Relish.

6 cups sweet pimientoes, chopped
1/2 cup onions, ground

Cook down 10 minutes, then add

4 cups sugar
1 cup vinegar
1 teaspoon salt

Cook until the desired consistency and can.

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 makes preserves with an appealing color. It is from Mrs. L. J. Harwood, 952 Riverside Dr.

Sunshine Tomato Preserves

One quart small yellow tomatoes
Two medium-sized carrots
Two oranges
One lemon
Four cups sugar
One and one-half cups water

Peel oranges and lemon very thin, just through the color if possible. Then cut off the white peeling and reject it. Scrape carrots and put carrots, oranges, orange peel, lemon and peel through the smallest blade of the food chopper. Cut up tomatoes and add water and combine with the rest of the ingredients except sugar. Cook until tender and thickened a little. Add sugar and cook until thick. After the sugar is added, little cooking is required.

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 from a friend makes a large amount.

QUINCE HONEY

Three large peeled and grated quince, not ground
Two quarts water
Four pounds sugar
One grated sour apple

Melt sugar in water and when it boils, skim carefully. Put in grated quince and apple and boil till thick.

This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

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 are too late for strawberries for this preserve, you may substitute gooseberries.

FOR FRUIT PRESERVES.

1 quart strawberries (or gooseberries)
1 quart red raspberries
1 quart cherries
1 quart currants
Sugar

Prepare the fruit and measure. Add one cup of sugar for each cup of fruit. Boil until thick; put in jars and seal.

This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, preserves, relishes and more (wonderful!). Date is unknown but there is a picture of Ann Landers on the back that suggests 1960s or so. 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 relish is fine for hamburgers and was given to me a long time ago by Mrs. Gladys Chupp, Elkhart.

Barbecue Relish.

1 peck green tomatoes
6 large onions
6 green sweet peppers

Grind all through a food chopper. Add one cup vinegar, two quarts water and one-half cup salt. Cook until tomatoes turn a whitish color, about 20 minutes. Drain thoroughly.

2 pounds white sugar
1 pint vinegar
1 tablespoon white mustard seed
1 tablespoon celery seed
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon tumeric

Mix with ground vegetables; bring all to a boil. Put in jars and seal hot.

This is a recipe clipping from a magazine, date is unknown but I’d guess 1950s or 1960s judging from the graphics on the back side. The recipe is typed below as-is.

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

ORANGE JUICE JELLY
Yield: About 6 six-ounce glasses.

1 box Sure-Jell
2 cups water
3/4 cup (6-ounce can) concentrated Birds Eye Orange Juice
3 1/2 cups (1 1/2 lbs.) sugar

Measure Sure-Jell and water into large saucepan; mix well. Place over high heat, bring to a full rolling boil; boil hard 1 minute, stirring constantly. Reduce heat to low. Add orange juice, sugar. Stir until both are completely dissolved. (Do not boil.) Remove from heat, skim, pour quickly into glasses. Paraffin.

This is a recipe written on a scrap piece of paper, the other side has some typing (from a typewriter). Date is unknown, paper has yellowed some with age. It was found in a big box lot of old recipes won at auction with dates ranging from the 1940s to 1960s. You can click a copy of the recipe below to view a larger size if you like.

Rhubarb Juice Drink

4 cups rhubarb – cook with 6 cups water till slightly mushy.

Strain off juice & use as follows.

1 qt. rhubarb juice
1/2 cup sugar
1 cup pineapple juice
1 T. strawberry jello

Dissolve these in hot rhubarb juice.

Can be frozen or canned.