Show 0 sugar and spice ive long believed that one reason the art ot of canning and preserving has been neglected is that many of us have forgotten just how good some of the home canned foods can be weve forgotten the teasing tang of pickling spices the mellow aroma of rich fruit butters that used to make the air fragrant at canning time ime what pride of accomplishment row ow upon row of jewel colored jams jellies ellies and marmalades 9 can create I 1 and how S 1 01 simple it Is to make them in the e modern mannell manner find these t tested e is t e d recipes from my own kitchen as practical as they are delicious detailed instructions are included in each recipe find these general suggestions helpful too oo 00 for success in canning and preserving 1 make only a small amount of the he product at one time 2 follow the recipe exactly 3 be sure that jelly glasses jars md and covers are sterilized 4 when they are to be filled with hot food place the hot glasses or jars on a clean towel wrung out of hot water 5 use a small inexpensive teapot for or melting paraffin and pouring it it t eliminates dripping wax all over the glasses and your work table 6 store jams jellies and pre erves in a cool dry place apple chutney 2 pounds sour apples pound onions chopped 1 pound tomatoes chopped juice 1 lemon strained 1 teaspoon salt vt teaspoon garlic salt 1 tablespoons ginger vt 14 teaspoon red pepper 2 pounds raisins 2 cups vinegar 1 cup brown sugar pare core and chop the apples to ro them add the remaining ingredients simmer gently until tender then hen rub through a fine sieve seal in n sterilized jars reach peach conserve 3 pounds of peaches peeled 2 oranges cut in small pieces 1 pound seedless raisins 3 pounds sugar 1 pound chopped walnuts scald peaches remove skins cut into small pieces discard pits place in a saucepan with small pieces of orange pulp and peel raisins and sugar stir until sugar is dissolved set overa averi a slow flame and cook until thick stirring occasionally add the chopped walnut meats pour conserve at once into hot sterilized glass jars or glasses lindbergh relish 2 medium heads cabbage 8 large carrots 8 green peppers or 4 red and 4 green 12 medium sized onions whether your cookie jar is an old fashioned earthen crock or a brightly painted tin on the pantry shelf it needs to be kept filled to satisfy a hungry family in this column next week eleanor howe will give you some of her favorite cookie recipes grandmothers sugar cookies and butterscotch brownies are just two of the delightful recipes find here 1 bunch celery I 1 cup grated horseradish horse radish put all through food chopper add cup salt and let stand two hours drain and mix 3 pints vinegar 6 cups sugar I 1 tablespoon mustard seed 1 tablespoon celery seed do not cook pour into sterilized jars blackberry jam wash and drain berries then pick over and remove the hulls take 4 cups of berries and 2 cups ot of C sugar let come to a boll boil and boil 5 minutes add I 1 more cup sugar and boil 5 minutes longer then add 1 more cup sugar and boil approximately 5 minutes more or until the jelly stage is reached then place in sterilized jelly glasses and seal when cold makes 4 small or 3 large tumblers pickled peaches I 1 peck small peaches 4 tablespoons whole cloves 2 quarts vinegar 6 pounds brown sugar 4 teaspoons mace I 1 tablespoon stick cinnamon broken in small pieces peel the peaches and stud with whole cloves make a syrup ot of vinegar sugar mace and cinnamon add the peaches and boil until tender pack in hot sterilized jars cover with syrup and seal easy to find answers in this book how to fry fish without spattering of fat how to cut grapefruit or oranges into skinless sections a quick method of peeling tomatoes how to restore over whipped cream suggestions gest ions for all of these are found in eleanor howes book household hints to get your copy now send 10 cents in coin to household hints care of eleanor howe north michigan avenue chicago illinois released by western newspaper union |