Show 4 v rr y M tw v M t iks ti 1 t rr r r r 1 f S' S r r 5 r f lr S t r r l f u rs rr s n. n t f r r irr r 4 ti r r. r f. f h tr r rf f c a v i 2 rY l y at Yi ost S. S aF at 2 4 x Make 1 Pleasant Work York of Canning Relishes Set See Recipes Below Savory Relish RELISHES go with meals just justas as easily as some foods team together What's a sandwich without crisp pickles or peanut butter without jelly Doesn't a meat platter platter latter look bare without spiced peaches eaches What's a hamburger with- with without without out ut chili sauce or catsup If It you answer these questions favorably you probably are planning plan- plan planning planning ning to stock your you r canning cupboard with a q V. V II A Mi variety of these relishes for III they are just as much a part of your food supply sup sup- supply supply ply as are fruits and vegetables Theres There's little chance of failure if f you follow recipes because spices and nd vinegar are a preservative and make success easy HERES HERE'S ERE'S J-ERE'S A FAVORITE pickle which you'll want to make especially specially if there are lots of sand sand- sandwiches sandwiches sandwiches made at your home Chunk Pickles Makes lakes 8 pints 25 large about 6 pounds cucumbers 3 cups salt 3 quarts water 2 tablespoons alum 1 quart vinegar 8 cups sugar 2 inch 2 sticks cinnamon 2 blades mace 1 tablespoon whole cloves Wash cucumbers place in a atone astone astone stone tone crock or jar cover with cold brine rine made by dissolving salt in water let l t stand for two weeks Remove cucumbers from brine wash and trim off stems Cut wise cross-wise into one-inch one pieces Cover with cold water add alum and let stand overnight Drain and wash well Combine remaining in in- ingredients ingredients ingredients and bring them to a boil joil Pour immediately over Cucumber cu cu- cucumber cucumber cumber chunks and let stand Repeat this process for three mornings reheating the syrup each morning place cucumbers in sterile jars Pour hot syrup over them hem and seal at once Chill ChiU Sauce Makes lakes 4 pints 10 pounds red tomatoes 1 quart 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 remove seeds see d s sand and dividing d i v id i n g membranes Put Pu all through food 1 chopper Add all al remaining i In- In n L and a n d dm mix m i x thoroughly Boil B 0 i 1 for two hours h 0 u r s stirring frequently f r e q u c n t 1 y to I prevent burning until thick As soon as the sauce is of de de- desired desired sired consistency cy pour into sterile jars and seal LYNN CHAMBERS CHAMBERS' MENU Fried Pork Sausage Potato Salad Sliced Tomatoes Pickles Rolls Butter Beverage Grapes Sugar Cookies Spiced Peaches Makes lakes 4 4 quarts 10 pounds clingstone peaches 3 pounds sugar 1 cups 5 cups vinegar 4 teaspoons whole cloves 3 sticks cinnamon 4 teaspoons t whole allspice Choose ripe but firm medium- medium sized peaches Place sugar and vinegar in a saucepan and a n d dI I heat to boiling In the mean mean- meantime meantime meantime time slip the t skins off o 0 f f the t h e peaches by dip- dip ing fug them in hot water for a min min- minute minute ute or two then in cold water Stick two or three cloves in each peach Tie remaining cloves cin cin- cinnamon cinnamon cinnamon namon and allspice loosely in a cheesecloth bag and drop this into I Ithe the boiling syrup Add 8 to 10 10 peaches and cook until tender Place peaches in hi 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 inch of the top Seal at once pLUM CATSUP is an excellent relish to use with meats and fowl Plum Catsup Makes 5 pints 5 pounds plums pitted and chopped Vi vs pound tart green apples peeled and quartered 2 cups vinegar 4 cups brown sugar 3 tablespoons cinnamon Vt tablespoon cloves r t l 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 de de- sired Pour into sterile steril jars and seal at once Ripe Grape Jam Makes lakes 12 ounce 6 glasses 5 cups prepared fruit 7 1 cups sugar 1 box powdered fruit pectin To prepare fruit slip skins from three pounds fully tully ripe grapes Add Addone Addone Addone one cup water to the pulp bring to toa toa toa a boil and simmer covered for five minutes Remove seeds with sieve Grind skins and add to pulp Measure sugar into dry dish andset and andset andset set aside until needed Place meas meas- measured measured measured fruit into a five or six quart six quart saucepan filling the last fraction of a cup with water if necessary Place over hottest fire and add fruit fruit- pectin mix well and continue stirring until mixture comes to a ahard ahard ahard 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 a 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 |