OCR Text |
Show ! Make Pleasant Work of Canning Relishes (Set Recipes Below) I Savory Relish 'jjjELISHES go with meals Just as easily as some foods team together. What's a sandwich without crisp pickles, or peanut butter without jelly? Doesn't a meat platter look bare without spiced peaches? What's a hamburger without with-out chili sauce or catsup? If you answer these questions favorably, you probably are plan- LYNX CIIAMRKKS MENU Fried Pork Sausage Potato Salad Sliced Tomatoes Pickles Rolls Butter Beverage Grapes Sugar Cookies Spiced Teaches (Makes 4'? quarts) 10 pounds clingstone peaches 3Ti pounds sugar (75 cups) 5 cups vinegar 4 teaspoons whole cloves 3 sticks cinnamon 4 teaspoons whole allspice Choose ripe but firm, medium-sized medium-sized peaches. Place sugar and vineear in a 181 ning to stocK your canning cupboard with a variety of these relishes, for they are Just as much a part of your food sup- nt Da QfA fruits '.TT. iMM'-b null Mill! saucepan and heat to boiling. In the meantime, mean-time, slip the skins off the peaches by dining din-ing them in hot water for a min- and vegetables. There's little chance of failure if you follow recipes because spices and vinegar are a preservative and make success easy. TJERE'S A FAVORITE pickle which you'll want to make, especially if there are lots of sandwiches sand-wiches made at your home: Chunk Pickles (Makes 8 pints) 25 large (about 6. pounds) cucumbers 3'4 cups salt 3 quarts water 2 tablespoons alum 1 quart vinegar 8 cups sugar 2 2-inch sticks cinnamon 2 blades mace 1 tablespoon whole cloves Wash cucumbers; place in a stone crock or jar; cover with cold brine made by dissolving salt in water; let stand for two weeks. Remove cucumbers from brine; wash and trim off stems. Cut, cross-wise, into one-inch pieces. Cover with cold water; add alum and let stand overnight. Drain and wash well. Combine remaining ingredients in-gredients and bring them to a boil. Pour immediately over cucumber cu-cumber chuncks and let stand. Repeat this process for three mornings, reheating the syrup each morning, place cucumbers in sterile Jars. Pour hot syrup over them and seal at once. Chili Sauce (Makes 4 pints) 10 pounds red tomatoes 1 ouart chopped sweet red peppers 1 cup finely chopped white onions 1 quart sugar 2 tablespoons salt 5 cups vinegar 1 teaspoon mustard 1 teaspoon ground cloves 1 teaspoon nutmeg 1 teaspoon celery seed Scald tomatoes, remove skins and cut out cores. Wash peppers. ute or two, then in cold water. Stick two or three cloves in each peach. Tie remaining cloves, cinnamon cin-namon and allspice loosely in a cheesecloth bag and drop this into the boiling syrup. Add 8 to 10 peaches and cook until tender. Place peaches in sterile jars and cover with lids but do not seal. When all the peaches are done, pour hot syrup into each of the jars to within Vi inch of the top. Seal at once. PLUM CATSUP is an excellent relish to use with meats and fowl. Tlurn Catsup (Makes 5 pints) 5 pounds plums, pitted and chopped M pound tart green apples, peeled and quartered 2 cups vinegar 4 cups brown sugar 3 tablespoons cinnamon tablespoon cloves teaspoon mace Vi tablespoon salt Cook plums and apples in vinegar until soft enough to put through a sieve. Add remaining Ingredients and simmer until as thick as desired. de-sired. Pour Into sterile jars and seal at once. Ripe Grape Jam (Makes 12 6-ounce glasses) 5H cups prepared fruit 7 cups sugar 1 box powdered fruit pectin To prepare fruit, slip skins from three pounds fully ripe grapes. Add one cup water to the pulp, bring to a boil, and simmer, covered, for five minutes. Remove seeds with sieve. Grind skins and add to pulp. Measure sugar Into dry dish and set aside until needed. Place measured meas-ured fruit into a five or six-quart saucepan, filling the last fraction of a cup with water, if necessary. Place over hottest fire and add fruit pectin; mix well and continue stirring until mixture comes to a hard boil. Continue stirring, bring to a full rolling boil, and boil hard one minute. Remove from fire, skim and pour into sterile glasses. Paraffin hot jam at once. In making catsups, use a low heat and stir frequently to prevent the mixture from burning. Food choppers may be used for catsups, sauces and relishes for cutting vegetables and fruits easily. rrr-' remove seeds and dividing membranes. Put all through food chopper. Add all remaining ingredients in-gredients and mix thoroughly. Boil for two hours, stirring frequently t o prevent burning, until thick. As soon as the sauce is of desired de-sired consisten cy pour into sterile Jars and seal. LYNN SAYS: Observe These Tips For Crisp Pickles Salt used in making pickles should be of good quality, with not too much chemical added to it to prevent caking Table or dairy salt, such as is used in flavoring butter, is good to use In making sweet pickles, do not place them in too heavy a syrup or they will shrivel. The vinegar solution should not be too strong, either at first or the picHe will shrink Cider vinegar is most frequently used for pickling since many people like its mellow flavor. Light vinegar vine-gar may be used for pickling light colored fruits and vegetables. Over-mature vegetables will frequently fre-quently give you tough and tasteless taste-less pickles. Fruits which are overly-ripe should not be used for pickling as they will not hold their shape well enough to make nice pickles. All relishes should be stored in a cool, dark place, away from drafts |