Jams, Jellies and Pickles

 

Always check the latest information on how to safely process and seal your goods to be canned. 
Old-fashioned recipes don't always have up-to-date processing information.

 

Bread and Butter Pickles - Jennie Kluthe

Canned Grapes - Jennie Kluthe

Canned Peaches - Jennie Kluthe

Dill Pickles - Jennie Kluthe

Freezer Jam - Lillian Knutz

Orange Marmalade - Aunt Lulu Graves

Peach Preserves - Aunt Lulu Graves

Pickled Beans or Beets - Jennie Kluthe

Tomato Jelly - Millie Hammer

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Canned Grapes

 

2 1/2 C. sugar

3 1/2 C. water

 

Wash grapes with warm water and then pack into canning jars.  Boil water and sugar together for 10 minutes, then pour over grapes in jar.  Don't cook grapes first.

 


 

Canned Peaches

 

6 C. water

2 C. sugar

Peaches, peeled and cut

 

Boil water and sugar together till a syrup is formed; add peaches and boil until done  Put in jars and seal.

 


 

Pickled Beans or Beets

 

Beans or Beets

salt

2 C. water

1 C. vinegar

1 C. sugar

pickling spices

 

First boil beans or beets in a little salt water.  Boil until tender then pour off liquid.  Mix water, vinegar, and sugar, and bring to a boil.  Add a cheesecloth sachet of pickling spices and boil about 20 minutes.  Remove pickling spice sachet and pour over vegetables; process to seal.

 


 

Dill Pickles

 

12 C. water

1 C. salt

1 C. vinegar

1/2 tsp. alum

Cucumbers

 

Boil water, salt and vinegar.  Put a piece of dill on the bottom of jar and add cucumbers.  Pour liquid over cucumbers, and place dill on top.

 


 

Freezer Jam

 

7 C. fruit (or mixed fruit - rhubarb, strawberries, etc.)

7 C. sugar

1 sm. pkg. jellow, any flavor

 

Combine and cook 7 minutes.  Remove from heat and add jello powder.  Mix well. 

 


 

Bread and Butter Pickles

 

25 cucumbers (size as for dills), sliced

12 onions, sliced

1/2 C. salt

1 quart vinegar

2 C. sugar

2 tsp. mustard seed

2 tsp. turmeric

2 tsp. ground ginger

 

Sprinkle cucumber and onion slices with salt.  Let stand one hour, then mix well and drain.  In a saucepan, mix vinegar, sugar, mustard seed, turmeric and ginger with cucumber and onion slices.  Bring to a boil and boil 3 minutes. Pack and seal immediately.

 

Process (hot pack, 10 minutes recommended by National Center for Home Food Preservation)

 


 

Peach Preserves

 

3 C. sliced, peeled peaches

3 C. sugar

3 Tbl. water

 

Mix 1 cup of sugar with the water.  Let it come to a boil and add 1 cup of peaches and bring to a boil again.  Continue to add sugar and peaches, bringing back to a boil after each addition.  After all ingredients have been added, boil the whole mixture for ten minutes.  Remove from heat and allow to stand until cool, stirring occasionally.  Keep refrigerated.

 


 

Orange Marmalade

 

2 very large oranges or 3 small ones

1 lemon

sugar

water

 

Wash fruit and with a sharp knife chip off pieces.  Measure.  Add 3 times as much water as fruit and let stand overnight at room temperature.  Boil gently 45 minutes, again measure.  Add equal amount of sugar while not and let stand overnight.  Next day simmer gently until thickness desired.

 


Tomato Jelly

 

3 C. chopped tomatoes

1 (3z) package raspberry jello

2 C. sugar

 

    Peel tomatoes, chop, measure, and bring to a boil (do not add water).  Boil 10 minutes.  Add sugar, bring back to a boil and boil 10 more minutes.  Remove from stove, stir jello into the tomato mixture, and stir for 5 minutes.  Put in sterilized jars and seal.*

 

*recipe does not note method to seal - probably wax.

 

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