5 cups crushed blackberries ( do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) packages dry pectin ( I use Ball but Sure Jell will work too)

Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.

Add the pectin to the berries a little at a time, stirring constantly.
Heat on hi, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.

Bring mixture back to a full hard boil, stirring constantly.
Boil for 1 minute.

5 cups crushed blackberries ( do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) packages dry pectin ( I use Ball but Sure Jell will work too)

Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.

Add the pectin to the berries a little at a time, stirring constantly.
Heat on hi, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.

Bring mixture back to a full hard boil, stirring constantly.
Boil for 1 minute.

4 lbs firm peppers
1 cup bottled lemon juice
2 cups white vinegar (5 percent)
1 tbsp oregano leaves
1 tbsp dried basil flowers
1 cup olive
1/2 cup chopped onions
1 clove garlic, for each jar
2 tbsp minced fresh horseradish

Method

1. Select and wash your favorite sweet bell or hot peppers.

2. Small peppers can be left whole but should be flattened. Large peppers should be quartered. Slash 2 to 4 slits in each pepper.

9 lb apples,peeled cored & diced
6 oz orange juice concentrate
6 oz water
6 T sugar,or 3 TBSP fructose

Put everything in large (5 quart or larger crockpot), stir so that everything is thoroughly mixed and cook on low for 9-10 hours.
When done, taste. If you would like more sugar add while the applesauce is still hot. Mash with potato masher, or if you like puree
in blender.

Makes about 6 pints. Pack in sterilized pint jars and process in hot water bath for 15 minutes OR pack in freezer bags & freeze

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper
Wearing gloves, remove the stems from all of the jalapeno peppers.
The easiest way to do this is to slice a small disc off of the stem-end
along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds.
Set aside.

5 quarts tomatoes, skinned and cored
1 quart onions, peeled and ground
1 quart apples, tart, peeled and ground
1 quart vinegar
4 quarts sugar
4 tablespoons salt
4 tablespoons mustard, dry
1 teaspoon cinnamon
1 teaspoon cloves, powdered
1 teaspoon allspice, powdered
1 teaspoon ginger, powdered

Get a big pot, really big, 10 quarts or bigger.
Mix ingredients together and simmer uncovered on low.

The tomatoes will break down on their own, but you can use a potato masher and/or immersion blender if a very smooth relish is desired.

10 cups zucchini, peeled,seeded & shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
1 12 ounce can tomato paste

In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

3 lbs zucchini, seeded if necessary
3 onions
2 sweet red peppers
1/4 cup pickling salt
2 1/2 cups sugar
1 1/2 cups white vinegar
1 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1/4 teaspoon black pepper
1/2 teaspoon turmeric
1 tablespoon water
2 teaspoons cornstarch

In a food processor, finely chop zucchini, using an on/off motion.

Put zucchini in a large bowl. Finely chop onions in food processor.

Add to zucchini in the bowl.

Remove seeds from, and finely chop peppers by hand.

Add to bowl.
Sprinkle everything with salt. Stir to blend.

www.legormettv.com

8 green bell peppers
8 red bell peppers
4 jalapenos, minced OR 2 T. of red pepper flakes
1 1/2 cups white vinegar
6 cups white sugar
4 packets dry pectin

Cut peppers into chunks and mix them with the jalapenos in a food processor. Use caution when handling jalapenos. Wash your hands well after handling them or use rubber gloves. Pulse peppers until coarsely chopped.
Place pepper puree in strainer and drain for 1 hour then transfer to paper towels to absorb more juice.

10 cucumbers, cut into chunks
6 onions, sliced
1/2 C. salt
2 C. vinegar
2 C. water
1 tbsp. celery seed
1 tbsp. mustard seed
1 1/2 C. sugar
1 tsp. ginger
1 tsp. turmeric

Combine cucumber chunks, onion slices and salt and let stand 2 hours. Drain.
Combine remaining ingredients and bring to a boil. Place cucumber and onion mixture in hot sterilized jars.
Pour the boiling liquid over cucumber mixture to fill each jar. Seal.

Makes 6-8 pints.

20-25 lbs. solid hard totally green tomatoes
10-12 lbs. onions
4 large green peppers
4 large sweet red peppers
4 large sweet orange peppers
4 large sweet yellow peppers
1 container Morton’s Pickling Salt (DO NOT USE table or Kosher salt)
2-3 gallons white vinegar
2 quarts Cider vinegar
5 lbs. white sugar
1/2 cup mixed pickling spice
8 Bay Leaves
2-4 Dried Hot Peppers (if you like it spicy – add more)
Cheesecloth and kitchen string

8 cups ground cucumbers (with skins - about 5 lbs.)
4 cups ground onions
2 cups ground carrots
5 Tbs. salt
7 cups sugar
4 cups white vinegar
2 tsp. celery seed
1 tsp. ground turmeric
1 tsp. ground nutmeg
1/2 tsp. black pepper

Combine cucumbers, onions and carrots in a large bowl; sprinkle with salt. Cover with ice cubes. Let stand for 6 hours; drain. Rinse and drain thoroughly.
In a large stock pot, combine sugar, vinegar, celery seed, turmeric, nutmeg and pepper. Add vegetables; bring to a boil over medium heat; stirring often.

Ingredients
1 lb of Lean Ground Beef
1 lb of Ground Turkey
1 lb of any type of Cooked beef steak or roast cut into small bite sized chunks around a 1/2 “ (Cheep Cuts work well for this just place the chunks in a crock pot the night before with Salted water and cook on low till morning let cool)
1 stick of REAL Butter
1/2 Cup of Plain Flour
1 & 1/2 quarts of water
1 cup of chopped onion
1 28 oz can of tomato sauce
2 beef bouillon cubes
1 teaspoon of Salt
1 Tablespoon of Black Pepper
2 – cans of mixed veggies, Undrained
1 – can of Lima Beans or chickpeas, drained and rinsed
8 to 10 large pot

Ingredients
3 Lbs Bulk Italian sausage ( Mild)
1 Tblsp. Ground Fennel
3 Med. Onions, diced
12 Cloves Garlic, minced
3 Tblsp.Olive oil
2 -32oz . Bottles Commercial Spaghetti Sauce
4 --15 oz cans Tomato sauce
4 --15 oz cans Diced Tomatoes
2 --6 oz cans Tomato paste
2 -- 15 oz cans chicken broth
2 Rounded  Tblsp. of the following spices:
Crushed Oregano,
Parsley,
Sage,
Thyme,
Marjoram,
Basil
2 tsp Salt

Procedure

Brown off the sausage in a 12 Qt pot, with the Olive oil.Pour off the excess fats, add the fennel and mix well.

Ingredients
5½ lbs. apples, peeled and chopped
4 cups sugar
2 -3 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt

Procedure
Place apples in Crock Pot. Combine remaining ingredients and pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook on high for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired stir with a wire whisk until smooth.

Spoon into freezer containers or jars, leaving ½ inch head space.

Ingredients
10 cups zucchini, peeled & shredded
4 onions, chopped
2green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar Splenda
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
1 12 ounce can tomato paste

Procedure
In a large bowl combine; Zucchini, onions, green Pepper, red pepper
And the salt Mix together cover and let stand over night.
Next day rinse, drain well a

Ingredients
12 cups grated zucchini
4 cups grated onion
5 tablespoons pickling salt

Stir together and cover with water and ice cubes and leave in  refrigerator overnight, or at least 12 hours.

Drain, rinse, squeeze dry.

3 cups white vinegar
3 cups sugar
1 tsp. nutmeg
1 tbsp. turmeric
2 tbsp. celery seed
1 tbsp. cornstarch
1 diced green bell pepper
1 diced red bell pepper--for color

Procedure
Add remaining ingredients, simmer for 20 minutes.
Pack in jars and BWB process 10 minutes.

Yield: 6 pints

Ingredients
1¼ lb Zucchini
1¼ lb Summer Squash
1 lb Yellow Onion peeled
¾ lb Italian Frying Peppers seeded
2 large Carrots peeled
2 Red Hot Peppers
2 ½ cups White Vinegar
½ cup Sugar
1 Tbs Kosher Salt
1 tsp Curry Powder

Procedure
Trim ends off zucchini, squash, onion, peppers, carrots and hot peppers. Cut into 2 inch pieces. In batches pulse in food processor until vegetables are coarsely chopped. Place chopped vegetables in a large heavy bottomed pot.

Stir in vinegar, sugar, salt & curry powder. Bring to a simmer over high heat.

Ingredients
2 c. chopped zucchini (about 3 medium zuc's)*
1 C. chopped onion
1/2 C.chopped sweet green pepper (about 1 sm.)
1/2 C.chopped sweetred pepper (about 1 sm.)**
2 Tablespoons salt
1 3/4 C.sugar
1 cup cider vinegar
2 tsp. celery seed
1 tsp. mustard seed

Procedure
Combine zucchini, onion, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly.

Combine remaining ingredients; bring to a boil. Add vegetables; simmer 10 minutes. pack hot relish into hot jars, leaving 1/4 inch head space.

Ingredients
6 medium white onions, sliced
4 quarts zucchini, sliced
1 green pepper, sliced
1 red pepper, sliced
1/3 C. salt
2 trays ice cubes, or equivalent
3 C. white vinegar
4 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 Tbsp. mustard seed

Procedure
Slice onions, zucchini and peppers. Layer with salt and ice cubes in large stock pot, ending with ice cubes. Let stand three hours, adding more ice part-way through if most of the initial ice seems to have melted.

Meanwhile, wash 8 pint-size canning jars.

Ingredients
2 lbs zucchini or Summer squash
juice of 2 lemons, seeds removed
1 teaspoon grate lemon zest (yellow rind portion)
1 - 13.5 oz can crushed pineapple, drained
1 package powdered pectin
5 cups sugar (no substitute)
2 to 3 tablespoons candied ginger, finely minced
5 to 6 1/2 pint canning jars

Procedure
Have ready 5-6 1/2 pint canning jars, washed and sterilized.

Wash the zucchini, peel and slice.

Ingredients
10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
5 cups chopped and seeded long green peppers (about 2 pounds)
5 cups chopped onions (about 1 ½ pounds)
2 ½ cups chopped and seeded hot peppers (about 1 pound)
3 cloves garlic, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 ¼ cups cider vinegar
1 teaspoon hot pepper sauce – optional

Procedure
Combine all ingredients in a large sauce pot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼ inch head space.

Ingredients
1 peck tomatoes
10 onions
2 quarts corn
2 quarts Lima beans
2 bunches celery
5 quarts water
1 large head cabbage, shredded
2 cups carrots, diced or ground
3 red bell peppers, chopped
2 green bell peppers, chopped
1 cup salt
1teaspoon  pepper

Procedure
Cook beans separately; when almost soft, add carrots and celery. Cook 10 minutes and add other vegetables and seasonings. Cook slowly until all the vegetables are tender.

Place in sterilized jars and seal.

Makes approximately 10 quarts.

Ingredients
1 quart strawberries
1 quart red raspberries
1 pint blackberries
7 cups sugar
1/2 tsp. butter or margarine, if desired (added to reduce foaming)
One 3-ounce pouch Certo Liquid Fruit Pectin

Procedure
Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Discard stems and crush enough strawberries to measure 2 cups of crushed berries.

Crush enough raspberries to measure 1 cup. Crush enough blackberries to measure 1 cup.

Add the prepared fruit to a 6- or 8-quart saucepan. Stir in the sugar and butter or margarine.

Ingredients
1 gallon tomatoes, peeled and chopped
2 green bell peppers, chopped
8 jalapeno or Serrano peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoons salt
Cilantro to taste
Cumin to taste

Procedure
Mix together and cook 45 minutes.

Put into hot sterilized jars.

Seal and process in hot water bath for 10 minutes.

Ingredients
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoons salt

Procedure
Mix together and cook 45 minutes.

Put in hot sterilized jars.

Seal and process in hot water bath for 10 minutes.

Ingredients
4 quarts chopped peeled tomatoes
3 1/2 cups onions
2 1/2 cups celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 Tbsp. whole cloves
1 clove garlic
1 cup brown sugar
2 tsp. canning salt

Procedure
Combine all vegetables and seasonings. Cook until soft.

Press through food mill.Add sugar and salt, cook over medium heat for 15minutes.

Ladle hot soup into hot pint jars. Leave 1 inch head space.Process in pressure canner for 35 minutes at 11 lb. pressure dial gauge, 10 lb. weighted gauge.

**Do not thicken with flour or other thickeners before canning.

Ingredients
2 cloves garlic, sliced
2 medium onions, chopped
2 small bell peppers, chopped
2 tsp. olive oil
4 lb. ripe plum or regular tomatoes or
2 (20 oz.) cans Italian plum tomatoes
1/2 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. sugar
1/2 tsp. basil
1/2 tsp. oregano
4 sprigs fresh parsley or 1/2 tsp. dried parsley

Procedure
In a large, heavy saucepan, brown the garlic, onions and green peppers in the olive oil. Stir frequently over low heat until the vegetables are soft and the onion is transparent.

If using canned tomatoes, stir them into the oil mixture.