Pickled Green Beans
2 pounds slender green beans,
washed, trimmed and cut into
6-inch lengths
6 gloves garlic cloves, halved
4 tsp. Pickling spices
2 1/2 C. Apple cider, or white vinegar
2 1/2 C. water
1/4 C. Pickling salt, or Kosher salt
Sterilize 2 one-quart canning jars. Pack the beans into jars, leaving 1/2 head space in each jar.
Divide garlic and pickling spices.
In large sauce pan, bring vinegar, water and salt to full boil over high heat. Pour over the beans, covering them completely. Leave 1/2-inch head space. Run a butter knife around beans to release any air bubbles.
(* Process in boiling water bath for 10 minutes. Let cool, then check seals. Store in cool, dark place for at least 2 weeks. Will keep for up to 6 months.)
Strawberry Jam
(Quite yummy! And makes for great gifts.
* Yield: 6 half-pint jars.
* Do not double recipe.)
6 cups mashed strawberries (2 pounds)
5 cups sugar
3 Tbs. lemon juice
Combine strawberries with sugar. Cook rapidly until thick, about 20 minutes. Add lemon juice a few minutes before cooking is complete. Pour into sterilized jars.
NOTE: 19th century cooks didn't know about the importance of sterilizing jars. Be sure to boil jars for at least 10 minutes. Or sterilize in dishwasher.
Blackberry Jelly
Place the fruit in a porcelain kettle with just enough water to keep from burning; stir often and let stand over a slow fire until thoroughly scalded; then drain through a jelly bag two or three times if necessary to make it clear; measure, and allow as much sugar as juice; boil the juice for ten minutes, add the sugar and boil for ten minutes longer.
To test the jelly drop a little into a glass of very cold water and if it goes to the bottom at once it is done.
Applesauce
12 medium tart apples, washed, peeled cored and chopped.
1 tablespoon lemon juice
1/2 cup sugar
1 tablespoon grated orange peel
1/2 teaspoon salt
.Place apples in skillet or large saucepan. add enough cold water to barely cover apples. Add lemon and bring to a boil. Cover and cook over low heat about 45 minutes, or until apples are tender. Add sugar, orange peel and salt and stir well. Let cool. Mash. Pour into sterilized canning jar. Store in cool place (refrigerator) until ready to use or serve. Makes about 3 cups.
Bread And Butter Pickles
(* Note: Recipe is for 2 quarts. You may double recipe.)
6 large cucumbers, washed and lengthily sliced
1 large white onion
1/3 cup salt
1 quart cider vinegar
1 cup sugar
1/3 mustard seed
1 teaspoon celery salt
2 green onion, finely chopped
Combine sliced cucumbers, onion and salt; cover with ice water and let stand 8 to 12 hours. Drain. Combine seasonings and vinegar in kettle or large saucepan and bring to a boil. Add cucumbers and onion, heat to simmering. Pack cucumbers in hot sterilized jars. Cover with vinegar mixture and seal.
