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.

Ingredients
2 large onions, chopped
4 medium carrots, sliced
2 cups chopped celery
2 green bell peppers, chopped
18 to 20 large tomatoes
1/4 cup olive oil
2 teaspoons salt, or to taste

Procedure
Sauté onion, carrots, celery and green peppers in olive oil until onions are limp and transparent. Peel, core and chop tomatoes (you should have 4 quarts). Add to vegetables and cook about 15 minutes.

Purée vegetables in a food processor, press through a fine sieve, or put through a food mill. Add salt and cook sauce, uncovered, until thick (about 1 hour), stirring frequently to prevent sticking.

Ingredients
8 quarts peeled, cored chopped tomatoes (about 4 dozen large)
1 1/2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 teaspoon canning or pickling salt
1 clove garlic (optional)

Procedure
Be sure to only use half pint jars, since larger jars will make the product unsafe.

Hot Pack - Combine first four ingredients and cook slowly 1 hour.

Press through a fine sieve. Add garlic clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 1/2 hours. Stir frequently to prevent sticking.

Ingredients
4 dozen large tomatoes
2 teaspoons salt, or to taste

Procedure
Peel, core and chop tomatoes. Measure; you should have 8 quarts. Add salt. Place in large pot and simmer over low heat for about 1 hour. Stir often to prevent sticking.

Remove from heat and press through a fine sieve or put through food mill.

Return to kettle and continue to cook very slowly until paste holds its shape on a spoon — about 2 hours.

Stir occasionally to prevent sticking.

Spoon into clean, hot jars, leaving 1/2-inch headspace; seal.

Ingredients
5 qt. (about 7 lb.) 1 1/2 to 3-inch pickling cucumbers, washed and blossom ends removed
1/2 C. salt
8 C. sugar
6 C. distilled white vinegar
3/4 tsp. turmeric
2 tsp. celery seed
2 tsp. whole pickling spice
8 (1-inch) pieces cinnamon stick
1/2 tsp. fennel seed (optional)
1 tsp. vanilla (optional)

Procedure
First Day:
In morning, place cucumbers in large bowl and cover with boiling water; let stand 6 hours.
In afternoon, drain and cover again with fresh boiling water.

Ingredients
6 cups (8 to 10 medium) coarsely chopped peeled peaches
1 (12-ounce) can frozen unsweetened apple juice concentrate
2 Tbsp fresh lemon juice
1 Tbsp unflavored gelatin

Procedure
In a 3-quart saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium, cover loosely and cook 15 minutes.

Remove from heat. Skim foam from top.

Ladle mixture into 5 clean, hot 8-ounce jars or moisture-vapor proof freezer containers, leaving 1/2-inch head space; cover with tight-fitting lids. Cool at least 3 hours or until room temperature.

Refrigerate 24 hours.

Ingredients
1 pint fully ripe strawberries
1 pound rhubarb
4 cups sugar
3/4 cup water
1 box powdered fruit pectin
 
 
 
Procedure
Steam and thoroughly wash strawberries.

 Crush, 1 layer at a time, about 1 pint strawberries.

Measure 1 cup into large bowl or pan. Cut about 1 pound rhubarb into 2-inch pieces and grind or finely chop.

Measure 1 cup; add to strawberries.

 Thoroughly mix sugar into fruit; let stand 10 minutes.

Ingredients
2 cups granulated sugar
2 cups strawberries

Procedure
Use large firm berries. Wash and hull the strawberries; then measure.

Place a layer of berries in a kettle, then a layer of sugar until all ingredients are used.

Let stand overnight or until the sugar dissolves.

Place on fire, bring to a boil and cook about 10 minutes.

Pour into a bowl and let stand until the next day; then fill sterilized jelly glasses and seal.

Ingredients
4 quarts washed, cored and chopped tomatoes
1/2 cup chopped onions
1/2 cup chopped green peppers
4 teaspoons celery salt
4 teaspoons sugar
1/2 teaspoon salt
Hot Pack

Procedure
Add all ingredients to a saucepan and bring to a boil. Simmer 10 minutes, stirring occasionally. Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles.

Ingredients
3 lbs cooked ground beef
1 1/2 cups diced onions
3 cloves (or 3 tsp minced/canned) garlic
3/4 cup brown sugar (optional)
2 Tbsp prepared mustard
1 1/2 tsp salt
1/4 tsp thyme
2 cups ketchup
1 cup prepared chili sauce
1/2 cup water
1/4 cup Worcestershire sauce
2 Tbsp lemon juice

Procedure
6 sterilized pint canning jars, lids & rings

In a heavy saucepan, begin to brown ground beef, then add onion and garlic; continue cooking until meat is browned. Drain off fat.

In a mixing bowl, stir together all ingredients including cooked ground beef.

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 into hot sterilized jars.

Seal and process in hot water bath for 10minutes.

Ingredients
3 cups thinly sliced yellow squash
1/2 cup coarsely chopped red pepper
1 small onion cut into rings and separated 8 whole peppercorns
2 tsp pickling salt
1 large clove garlic cut into quarters
1 cup white wine vinegar
2/3 cup sugar
1/4 tsp celery salt
1/4 tsp mustard seed

Procedure
In medium mixing bowl mix squash red pepper and onion, Divide mixture and pack gently into 2 sterilized 1 pint jars. Place 4 peppercorns and 2 garlic quarters in each jar.