30-Lanctater Famitfig, Saturday, Juty 23, 1994
An old-fashioned tradition that
is experiencing a new surge in
popularity is putting up homemade
preserves.
Take advantage of the season’s
harvest of fresh fruits and preserve
it. Not only will you enjoy this
bounty in the winter months, but
you will also be proud of your
accomplishments.
Happy canning!
COLORADO TOMATO SOUP
Vi bushel tomatoes, washed and
quartered, not peeled
4 teaspoons celery salt
4 teaspoons onion salt
2 tablespoons pickling salt
VA cups sugar
2 cups flour
V* teaspoon pepper
1 pound butter, melted
In a 15- to 18-quart pot, place
tomatoes, celery salt, onion salt,
and pickling salt. Cook until toma
toes arc soft. Put through blender
or sieve and pour through strainer.
Return to pot; add sugar and flour
mixing thoroughly. Melt butter
and add to tomato mixture. Bring
to a boil. Pour into clean, hot quart
jars. Seal and process in boiling
water bath for 30 minutes. Yields:
10 quarts.
To serve as soup, add enough
hot milk to taste. May also be used
in recipes for tomato sauce.
Betty J. Light
Lebanon
CANNED HUNGARIAN
WAX PEPPERS
8 cups hot peppers (try to mix
green, yellow, orange, red variet
ies for color)
8 cloves garlic
2 cups eider vinegar
VA cups sugar
’/« cup water
1 teaspoon mustard seeds
'A teaspoon salt
Sterilize four 1-pint jars and
lids. In large saucepan, place sliced
peppers in enough water to cover.
Heat to boiling and drain. Pack
into jars. Place 2 cloves garlic in
each jar. Heat vinegar, sugar,
water, mustard, and salt to boiling.
Pour over peppers in jars. Leave
'A -inch at top. Seal with lids and
process 5 minutes in boiling water
bath.
This is a good recipe for any
type of hot peppers. Great on
steak, subs, hamburgers, etc.
Laurie Donaldson
Stewartstown
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
July
30- Tomato Recipes
August
6- Pot Luck Suppers
13- Favorite Salads
20- Finger Foods
Borne On The Benge
Preserving Fruits
And Vegetables
ZUCCHINI RELISH
Grind:
6 cups sliced zucchini, unpcclcd
2 cups sliced onions
1 red pepper
1 green pepper
Mix well with 2Vi tablespoons
salt and let stand overnight. Rinse
with cold water and drain.
Combine:
VA cups vinegar
3 cups sugar
2 tablespoons cornstarch
Vi teaspoon turmeric
3 A teaspoon celery seed
VA teaspoon dry mustard
'/< teaspoon nutmeg
'A teaspoon black pepper
Cook until slightly thickened.
Add vegetables and cook slowly
for 30 minutes, stirring occasional
ly to keep from scorching. Fill 3
pint jars and tighten bands.
Yields 3 pints.
My long-time friend Beulah
shared this recipe with me. As
teen-agers we grumbled about
milking our dads’ cows espe
cially on weekends. Now that we
have families of our own, what are
we doing but milking cows? Both
of us married dairy farmers and
continue to help milk even on
weekends.
STRAWBERRY JELLY
2 quarts strawberries, crushed
5 pounds sugar
Boil together 20 minutes, add 1
teaspoon alum. Boil IS minutes
longer or until jelly stage.
This is an old recipe from my
grandmother that I always used
until I made freezer jam.
Floy Baker
Mohnton
APRICOT JAM
2 quarts crushed, peeled
apricots
6 cups sugar
'A cup lemon juice
Combine in large saucepan.
Bring to a boil. Cook until thick,
about 25 minutes. Stir frequently.
Pour hot into hot jars. Leave
A -inch headspace. Adjust caps
and boil in water bath for 15
minutes.
Karen Stoner
East Earl
Laurie Donaldson
Stewartstown
FROZEN CABBAGE
1 medium cabbage
1 carrot
1 green pepper
1 teaspoon salt
2 cups sugar
1 cup vinegar
'/ cup water
1 teaspoon whole mustard seed
1 teaspoon celery seed
Shred cabbage and add salt. Let
stand for one hour. Add shredded
carrot and chopped pepper. Let
stand. Combine remaining ingre
dients and bring to a boil for one
minute. Let this mixture cool until
it is lukewarm. Then pour over
cabbage mixture. Stir and freeze.
Sarah Ann Stoltzfus
Quarryville
SLICED ZUCCHINI PICKLES
1 quart vinegar
2 cups sugar
'A cup salt
2 teaspoons celery seeds
2 teaspoons ground turmeric*
1 teaspoon dry mustard
2 quarts sliced, unpeeled,
seeded, zucchini
1 quart onion, sliced
Bring vinegar, sugar, salt, and
spices to a boil; pour over zucchini
and onions and let stand one hour.
Bring to a boil again for 3
minutes.
Pack into hot jars; adjust lids.
Process in boiling water bath at
212 degrees for 5 minutes. *For
dill zucchini pickles, substitute 2
teaspoons dill seeds for turmeric.
Sarah Clark
Breezewood
GARDEN WALK PICKLES
6 large cucumbers, sliced
1 quart tomatoes, chopped
6 medium onions, sliced
4 green peppers, cut in strips
1 cup salt
1 gallon water
1 pint cut-up small green beans
1 pint lima beans
1 pound carrots, cut in slices
1 pint cut-up celery
1 medium cauliflower, cut in
flowerets
8 cups white vinegar
7 cups sugar
'/ cup mixed pickling spices
4 tablespoons mustard seeds
2 tablespoons celery seed
Soak cucumbers, tomatoes,
onions, and green peppers over
night in a brine made of 1 cup salt
to 1 gallon water.
Next day, drain and cover with
boiling water. Drain and set aside.
Cook green beans, lima beans, car
rots, celery, and cauliflower in
salted water for 20 minutes. Drain
and set aside. Boil together vine
gar, sugar, pickling spices, mus
tard, and celery seeds. Add all
vegetables.
Simmer for IS minutes. Ladle
into hot, sterilized jars, filling to
within '/ -inch from top.
Adjust lids. Process in boiling
water bath for 5 minutes. Remove
jar from canncr. Makes 6 quarts.
Sarah Clark
Breezewood
Update your canning methods by receiving up-to-date
information from your county extension office. Many
recipes passed down through the generations are no longer
considered safe methods for food preservation.
PEAR HONEY
8 pounds pears
8 pounds sugar
2 cups crushed pineapple
Remove peelings and core from
pears. Grind them. Add sugar and
pineapples. Mix gradually and
bring to a boil. Stir frequently and
cook 30 minutes to one hour until it
thickens.
/ do not use fresh pineapples
and I alvsays use Bartlett pears.
Becky Martin
Penn Yan, N.Y.
Featured Recipe
It’s time to preserve blueberries for winter enjoyment Fruit fillings
are excellent and may be used as toppings on dessert of pastries. Each
quart fills one 8-inch to 9-inch pie shell.
Here is a recipe from Penn State Cooperative Extension. If you
would like additional recipes and detailed instructions for canning
fruits and vegetables, contact your county extension office for
information.
CANNED BLUEBERRY PIE FILLING
6 quarts blueberries
6 cups granulated sugar
214 cups Clear lei
7 cups cold water
Vi cup lemon juice
20 drops blue food coloring (optional)
7 drops red food coloring
Wash and drain blueberries. For fresh fruit, place 6 cups at a time in
one gallon boiling water. Boil each batch one minute after the water
returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
Combine sugar and Clear Jcl in a large kettle. Stir. Add wter and, if
desired, food coloring. Cook on medium-high heat until mixture thick
ens and begins to bubble. Add lemon juice and boil one minute, stirring
constantly. Fold in berries, fill jars immediately with mixture, leaving
l-inch headspace, and process in boiling water bath for 30 minutes.
After processing is completed, remove jars from canner with a jar
lifter and place (hem on a towel or rack. Do not retighlen screw bands.
Air-cool jars 12 to 24 hours. Remove screw bands and check lid seals.
A jar is scaled if the center of its lid is indented or concave.
PEACH PRESERVES
6 pounds peaches, sliced
6 pounds sugar
A cup water
Remove skins and seeds from
peaches. Cut into thin slices. Add
water to sliced peaches and bring
to a boil. Add sugar. When it has
dissolved, cook rapidly until fruit
is clear and syrup is thickened.
Pour into jars and seal.
(Turn to Page B 7)
Makes 7 quarts
Betty Light
Lebanon