Apple pie filling

8 quarts apples = 20 apples peeled
1 cup cornstarch
4 1/2 cups sugar
1 1/2 T cinnamon
1/4 t nutmeg
1 t salt
10 cups water

Mix 1 cup cornstarch and 5 cups water stir until dissolved.  Add other ingredients and other 5 cups water, boil until thick.  Add 3T lemon juice and  boil for 25 minutes.
Put in jars and water bath for 35 minutes.
Makes 6 1/2 quarts.

Pickled beets

2-3 quarts of beets
2 cups sugar
2 cups water
2 cups vinegar
1 t powdered cloves
1 t allspice
1 T cinnamon

Simmer 10 minutes and water bath for 30 minutes.

Canning meat

Put raw meat into canning jars add 1/2 tsp salt to pint jars and 1 tsp to quart jars.   Leave 1" headspace, wipe jar rims and put hot lids on.
Put in jars in pressure canner and add 2 1/2 quarts hot water to canner.  Put lid on and turn on high.  When it starts to steam time for 10 minutes.  After 10 minutes put regulator on and start time when it reaches 13 lbs pressure.  Time for 75 minutes.  Let drop to 0 before opening.

Canning Carrots

Cut your carrots however you want.   Fill your jar ( I like pints) add 1 tsp salt to quart jars and 1/2 tsp to pints.  Fill with hot water to the shoulder.  Process for 30 minutes for quarts and 25 minutes for pints.

Canning Potatoes

To hot-pack potatoes, place potatoes in a large pot and cover with water (if you didn’t do this already after washing them). Bring to a boil over medium-high heat. Boil small cubes for 2 minutes and small whole potatoes or quartered potatoes for 10 minutes, until heated through but not soft. Drain, discarding cooking liquid. Pack hot potatoes into hot jars, leaving 1 inch (2.5cm) headspace, add 1 tsp salt per quart and pressure can as instructed below.

To raw-pack potatoes, firmly pack cleaned potatoes into hot jars, leaving 1 inch (2.5cm) headspace, and   process for 35 minutes at 13 lbs pressure.

Clarice's Salsa

4 qts tomatoes
4 green peppers
5 serrano peppers
5 jalapeno peppers
3 small yellow hot peppers
1 cup white vinegar
1 1/2 onions
1/4 cup brown sugar
3 T salt
2 garlic cloves

Dip tomatoes in hot water for 20 seconds then in ice cold water.  Peel off skins.  Cut into about 8 pieces.  Fill a quart jar full of tomatoes and dump into large pan.  Prepare 4 qts worth for each batch.
Chop veggies in a food processor and put into large pan with tomatoes.
Add the vinegar, brown sugar, and salt.
Simmer over low heat for 3-4 hours until it has reached desired consistency.  Stir often to keep from sticking and burning to bottom of pan.  Can in pint sized jars by water bath for 15 minutes.

From Clarice Herbst

Bread and Butter Pickles

4 quarts of medium cucumbers
3 onions
1 green pepper
1 sweet red pepper
1/3 cup coarse medium salt ( not iodized)
3 cups of vinegar or apple cider vinegar
5 cups of sugar
3 cloves of garlic
1 1/2 tsp turmeric
1 1/2 tsp celery salt
2 TB mustard seed

Slice cucumbers, cut onions in half and then into strips.  Combine them and mix in a large bowl.  Sprinkle on the salt and cover with cracked ice.  Let stand 3 hours and then drain and rinse.  Combine vinegar and the other ingredients in the pan and heat to a boil.   Add cucumber mixture and heat just to a boil.  DO NOT cook it.   Put in jars and seal by turning jars upside down for 5 minutes.

Makes 8 pints.


From Grandma Murdock

Grandma Murdock's Sweet Mustard Pickles

4 quarts cucumbers
2 quarts cauliflower broken into florets
2 quarts pickling onions or just regular onions chopped
4 cups sugar
1 quart water
1 quart vinegar
1 TB mustard seed
1 tsp whole cloves
1 tsp whole allspice
1 stick of cinnamon
1 TB celery seed
6 TB flour
1/2 cup dry mustard
1 TB turmeric
1 TB curry powder
1/2 cup vinegar
1/2 cup water



Soak cucumbers, cauliflower, and onions separately in a brin of 1/4 cup salt to 1 quart of water over night.
The next morning drain, and put all the veggies in a large kettle.   Add sugar, water and vinegar.

Put mustard seed, whole cloves, whole allspice, and the stick of cinnamon in cheese cloth and put in vegetables.
 Bring to a boil for a few minutes, until the onions are clear.
Remove bag of spices.  Mix flour, dry mustard, turmeric, curry powder, celery seed, vinegar and water and add to the vegetables.  Bring to a boil and bottle.
Steam or water bath for 5 minutes.

Makes 14 pints.

From Grandma Murdock