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.

The BEST chocolate chip cookies ever!

2 1/2 cups flour
1 tsp. baking soda
1 cup butter room temperature
1/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 small box vanilla instant pudding
2 eggs
1 pkg. chocolate chips


Cream together butter, eggs, vanilla, sugars, and pudding.  Add remaining ingredients and mix.  Bake at 350 for 8-10 minutes.

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

Freddie's Pie Crust

3 cups of flour sifted
1 tsp salt
1 1/2 cups butter or shortening

In a bowl mix:
1/2 cup ice water
1 soup spoon vinegar
1 egg
1TB sugar

Cut shortening into flour mix all together, store over night.

Brush with sugar water and sprinkle with raw sugar on top before baking.

Freddie Morgan