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Harvest-time recipes for the country kitchen.

Dallas Henderson Bellaire, Texas

Grace's fierce pickles
2 quarts apple cider vinegar
8 teaspoons dry mustard
16 teaspoons salt
10 teaspoons sugar
1 large onion, sliced in rings
4 teaspoons prepared horseradish
1 pickled jalapeno pepper
cucumbers
1 gallon glass jar with glass lid




Pour one quart of the vinegar into the gallon jar. Add dry mustard, salt, sugar, onion, horseradish and jalapeno. Stir and taste. Add small amounts of salt, sugar, vinegar and/or water until the taste pleases you. Let stand for several hours and taste again. Add cucumbers. Let stand a day or two at room temperature. Refrigerate covered.

Tips:

1) Be sure you use apple cider vinegar -- not apple-flavored.

2) Harvest cucumbers in the morning, leaving part of the stem on. Wash cucumbers gently to leave spicules on. Add more cucumbers as they grow.

3) The second quart of vinegar may not be necessary. As you add cucumbers, the brine level will rise and eventually cover all.

4) You can use peppercorn, chili pepines or jalapenos for the heat.

5) Usually the vinegar is too acid. Add small amounts of water until it tastes right.

6) The sugar to salt ratio is what really controls the flavor. The amounts given are usually not enough.

7) Keep trying. It takes a while to get the ingredients right.

Margaret Wadika Tompkinsville, Kentucky

Bread and butter chips

(Yield: about 4 pints)
3 quarts sliced cucumbers
3 onions, sliced
5-1/2 cups vinegar
3 cups light brown sugar
1 pod hot red pepper
1 teaspoon cinnamon
1/2 teaspoon ginger
2 tablespoons mustard seeds
1 teaspoon turmeric
1/2 tablespoon celery seed
1 piece horseradish root OR
4 tablespoons grated horseradish




Soak cucumbers and onions (separately) 5 to 10 hours in brine made by dissolving 1/2 cup salt in 2 quarts cool water. Drain well. Add onions, 2-1/2 cups of water and 2-1/2 cups vinegar to the cucumbers. Simmer about 15 minutes. Cucumbers should be crispy. Higher heat or longer heating will make them soft. Drain at once. Discard liquid in which cucumbers were scalded. Drain well. Make a syrup by boiling the sugar and spices with 3 cups vinegar and 1 cup water for 5 minutes. Pack well-drained cucumbers and onions in hot jars. Cover with boiling syrup. Seal at once.

Note: Mother used zucchini squash in place of cucumbers in this recipe.

Kosher-style dill pickles

(Yield: about 8 quarts)
10 pounds small, whole, pickling
cucumbers
 cloves of garlic
 fresh dill heads
 whole black peppercorns
3 quarts water
1 cup salt
1 quart vinegar




Wash cucumbers and pack into sterilized quart jars. To each jar add 1 peeled garlic clove, 4 to 6 whole black peppercorns and one head of fresh dill. Mix water, salt and vinegar in a pan and bring to a boil. Pour boiling hot brine over ingredients in jars. Seal at once. Working one jar at a time, keep brine on high simmer as you work.

Let stand to cure for six weeks before using.

I have made dill chips as well as spears using the larger pickling cucumbers and this recipe.

Hot dog or hamburger relish

(Yield: 8 pints)

This recipe is very close to that served in restaurants.
8 large onions
1 medium head cabbage
10 medium green tomatoes
12 medium green peppers
6 medium red peppers
1/2 cup salt
6 cups sugar
1 tablespoon mustard seeds
1 tablespoon celery seeds
1-1/2 teaspoons turmeric
4 cups vinegar




Put vegetables through food chopper. Sprinkle with the 1/2 cup salt. Let stand overnight, rinse and drain well. Mix all remaining ingredients together with chopped vegetables and heat to boiling. Simmer 3 minutes, pack in hot jars and seal.

I like to grind up leftover cooked ham or wieners, add mayo type salad dressing, maybe a bit of mustard, and this relish to make a sandwich spread. Try whatever sounds good to your taste.

Pickled beets

1 gallon small beets OR quartered, diced or sliced larger beets
2 cups sugar
I long stick cinnamon
I tablespoon allspice
3-1/2 cups vinegar
1-1/2 cups water




Cook and skin beets (quarter, dice or slice if using larger beets). Add sugar and spices to vinegar and water. Simmer 15 minutes. Add beets. Boil 5 minutes. (I like to add two slices of onion to each jar before packing with beets.) Pack beets into hot jars. Cover with boiling syrup. If not enough syrup to cover, add more vinegar. Process 5 minutes in hot water bath.

Harvard Beets: Heat beets when you open a jar of the diced or sliced beets. Dissolve a bit of corn starch in cold water and stir into hot beets. Stir to keep from sticking. Heat until juice becomes clear (is no longer cloudy).

Pickled eggs: Heat beets, then cool to warm. Shell hot, hard boiled eggs, adding the hot eggs to the beets. If not enough juice to cover eggs, add water or vinegar. Cool overnight. The hot egg draws in the color as it cools.

These two recipes for canning meats may not be pickled, but I find the end product very handy to have on the pantry shelf.

We don't have a water system in as yet to enable us to keep animals. Therefore I buy enough meat for a canner full when the local store runs a sale.

Meat balls

(Yield: about 8 pints)
7 pounds chopped lean meat
1 large onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 cup cracker crumbs
water to cover




Mix all ingredients well and shape into uniform size balls. Precook in boiling water 5 minutes. Pack hot in clean, hot containers. Cover with liquid in which the meat balls were pre-cooked. Adjust lids. Process at 10 pounds pressure -- pints 75 minutes, quarts 90 minutes.

Quoted from the instruction book for the Maid of Honor, cooker-canner.

Basic ground beef mix

(Yield: about 10 pints)
9 pounds lean ground beef
4 cups onion, chopped
4 cups celery, chopped
4 cups green pepper, chopped




I like to do this next step in my turkey roaster in the oven. Put the meat in the roaster, breaking it up some. Add the vegetables and just enough boiling hot water (to retain the flavor) to cover the mixture. Cover and cook at 350 degrees F. long enough to get out all the pink.

This can be packed in the jars at this point. Using a colander, I drain the meat and while it is still hot and in the colander, pour about a gallon of boiling hot water over all to get out as much fat as possible.

Pack into hot jars. Adjust lids. Process at 10 pounds of pressure, pints 75 minutes, quarts 90 minutes. Each pint jar holds about 14 ounces of meat.

Basic beef mix can be used in just about any way you would one of fresh beef: beef gravy, chili, beef-a-roni. One way we use it is this:

Cornpone pie

Oil a 9 x 13 inch cake pan. Using one pint each, basic beef mix, cream style corn and lima beans (or some other canned or leftover vegetable), pour each into the pan in even layers. Sprinkle one teaspoon minced parsley (or herb to your taste) over all.

Mix a single batch of corn bread and pour over the mixture in the pan, leaving the center open for steam to escape. Bake as you would the corn bread.

Option: mix 1/2 cup grated cheese in the corn bread when mixing. Mix and match the cooked vegetables to your taste.

Bev Carney Stoughton, Wisconsin

Jalapeno pepper mix
4 cups sliced jalapeno peppers
2 cups sliced carrots
2 cups sliced onions
white vinegar




Wearing rubber gloves, mix vegetables thoroughly. Pack into sterile pint jars, tamping down but not packing too tightly. Add almost boiling vinegar to each jar to within 1/2 inch of the top. Run a spatula around the inside of each jar to get the vinegar distributed. Top off with more vinegar if needed. Screw on jar lids and process in a boiling water bath for 20 minutes after water returns to boiling.

This is a very hot mix, especially when first made. We like to let ours sit on the cellar shelves for 6-12 months before using. The flavors mellow nicely and the carrots and onions pick up the jalapeno heat.

If you'd like a milder mix, use more carrots and onions and fewer peppers. Or use a milder pepper like the TAM jalapeno or a Hungarian wax.

Pickled beets

Beets White sugar White vinegar

Cook beets until crisp tender. Mix sugar and vinegar in equal proportions (2 cups sugar and 2 cups vinegar, for example). Heat vinegar mix until almost boiling. Peel and slice or chop beets directly into pint jars. Cover with the vinegar mix. Run a rubber spatula around inside of jar to eliminate air pockets. Add more vinegar mix if necessary. Add jar lids and process in a boiling water bath for 30 minutes. Begin timing after the water returns to a boil.

These beets get rave reviews. I personally don't like beets, but everyone says they're "just like Grandma used to make."

A five-gallon bucket of beets yields 18 pints of pickled beets and uses 8 cups of vinegar mix (8 cups sugar, 8 cups vinegar).

Taco sauce
6 cups chopped tomatoes
(preferably paste-type)
6 cups whole jalapeno peppers,
chopped (about 1-1/2 lbs.)
1-1/2 cup chopped onion
6 cloves garlic, minced
3 cups white vinegar




Use rubber gloves when handling jalapeno peppers. Combine all ingredients and bring to a boil. Cover and simmer 5 minutes. Pack in sterilized jars, using all the liquid. Put on cap, screw band firmly tight and process in boiling water bath for 30 minutes. Makes 8-9 pts.

You can mellow this sauce by using more tomatoes and fewer peppers. It makes a chunky non-thick sauce, but delicious.

It works best to hand-chop the tomatoes, although a processor is great for the peppers.

Jalapeno pepper jelly
1/2 cup finely chopped red pepper
1/2 cup finely chopped green
pepper
7 fresh jalapenos, finely chopped
1-1/4 cups cider vinegar
6 cups sugar
6 oz. (2 foil packets) liquid pectin
2 tablespoons fresh lime juice
(optional)




In large sauce pan, combine all but pectin and juice. Bring to rolling boil over high heat, stirring occasionally. Remove from heat and let stand 30 minutes.

Return to high heat and bring to rolling boll, stirring constantly. Boil 2 minutes. Add pectin and boil 1 minute longer, stirring.

Remove from heat and stir in juice. Pour into clean hot half-pint jars. Adjust lids and process in boiling water bath for 10 minutes.

Remove and cool to room temperature, turning several times during cooling to distribute peppers evenly throughout jelly. Makes 6 half-pint jars.

Absolutely delicious on cornbread.

Ellen Ross Iowa

Here are three of our best garden harvest recipes. They've graced the table of Mesa Farm for 26 years and I'd enjoy sharing them with the Countryside family.

Big batch barbeque sauce

This barbecue sauce works equally well with grilled beef or chicken and the recipe makes enough for a whole backyard full of hungry guests! At holiday time, I like to add 1 lb. of cocktail sausages for each 2 cups of the sauce and heat in a slow cooker for a quick-to-make snack food.

1 quart peeled, cored and seeded tomatoes which have been pureed in the blender
24 oz. tomato paste
1 sweet green bell pepper, diced
1 sweet red bell pepper, diced
diced hot chili pepper (to taste)
2 large yellow onions, diced
1 cup minced fresh mushrooms
6 cloves garlic, minced
2-1/4 cups granulated sugar
1 cup water with 2 teaspoons flour
stirred in
1/2 cup Worcestershire sauce
1/2 cup cider vinegar
1/3 cup white corn syrup
3 tablespoons canning salt
2 tablespoons Liquid Smoke
1/2 teaspoon black pepper
1/2 teaspoon celery salt




Measure all ingredients into a large stainless steel kettle. Stir to blend. Place over low heat and simmer, partially covered, for 1 to 1-1/2 hours or until of desired thickness. Stir the mixture occasionally during this time, being careful to scrape the interior surface of the bottom of the kettle to prevent settled ingredients from scorching. Cool, then puree if a smoother sauce is desired. Refrigerate until needed or freeze in glass freezer jars. Makes about 9 cups.

Pickled 3-bean salad

3-1/2 cups each fresh green beans, yellow wax beans, and Romano beans, cut in 1-1/2" pieces
2 cups sliced celery
1 medium onion, sliced
1/2 cup sliced sweet red or green
pepper
3-1/4 cups sugar
3 cups white vinegar
1-1/4 cups water
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoon canning salt




Combine beans, celery, pepper and onion in a large sauce pot. Cover with boiling water. Cook 8 minutes. Drain.

Bring sugar, vinegar, water, mustard seed, celery seed and salt to a boil. Add drained bean mixture. Heat to a boil. Pack hot bean/vinegar mixture into prepared pint-sized canning jars, leaving 1/2" head space. Remove air bubbles. Wipe edge of jar and adjust lids. Process in a boiling water bath for 15 minutes. Remove jars from canner and cool on a towel-covered surface. Makes about 6 pints.

The salad mix is good as is, but we like to add 1/4 cup salad oil, a 1 lb. can of rinsed and drained red beans, and fresh parsley, onion, cucumber, or lima beans, depending on what is in season. Refrigerate before serving.

A garden note: Plant the wax beans one week ahead of the green beans and they'll both be ready at the same time for canning purposes.

Parmesan pasta seasoning
1 lb. grated Parmesan cheese (about
4 cups)
1 cup sesame seeds
1/2 cup poppy seeds
1/4 cup finely snipped fresh Italian
parsley
1/4 cup finely snipped fresh basil
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder




Measure all ingredients into a medium bowl. Stir to blend. Measure into heavy plastic freezer bags or glass freezer jars. Freeze until needed. Makes about 5-1/2 cups.

This recipe stores the flavor of the fresh parsley and basil in near perfect condition. Serve over your favorite pasta sauce or a bowl of salad greens.

For a great sandwich, sprinkle the seasoning on buttered homemade bread and brown on a hot griddle. Top with a little mayonnaise, sliced ham, tomato and chopped green onion. Serve up with a large glass of iced tea -- a homesteader's delight!

Patricia Moore Von Ormy, Texas

Pickled beets
1 cup sugar
1 cup water
1 cup Heinz White Vinegar




Boil 5 minutes. Pour over cooked, sliced beets in quart jar. Store in fridge, or increase quantity and can.

Okra Creole

I got this recipe from an aunt I loved but my husband didn't -- this was all he liked of her!
5 lbs. firm ripe tomatoes
2 lbs. okra
1-1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper




Remove skins from tomatoes. Quarter and with a spoon scrape out most of the seeds. Place in a large heavy kettle along with okra (cut into 1/2" slices) and remaining ingredients. Bring to boil over moderate heat -- boil 3 minutes, stirring. Pack into hot pint jars, leaving 1/2" head space. Process in pressure canner for 30 minutes at 10 lbs. pressure. Yields 5 pints.

My aunt (of the Okra Creole recipe) always had trouble canning tomatoes using the water bath method, so she developed her own method by trial and error. I've always used her method with good results. After packing hot tomatoes tightly into jars, process in a pressure canner for 10 minutes at 5 lbs. pressure. (Same time for pints or quarts.)

(Editor's note: The Ball Blue Book recommends 10 lbs. pressure, 15 minutes for pints, and 20 minutes for quarts.)

Rhubarb jam

Here's a good English recipe from my grandmother, dated May 3rd, 1947, Clare, England. Now, I don't know if rhubarb is a fall vegetable or not, as it doesn't grow here (too hot) so I'm limited to getting it at the store. (Rhubarb is one of the first spring treats from the garden in the north.) This is a wonderful tasting jam and so I'm sharing it with y'all. My mom used to bring me some home after her visits. Grandma died in 1987, so now I have to make my own!
2-1/2 lbs. rhubarb (5 cups)
2 lbs. sugar (4 cups)
2 lemons-rinds grated and juice
squeezed
1-1/2 heaping teaspoons ground
ginger




Wash and cut rhubarb into cubes and let stand until next day. Put into pan with sugar and boil about an hour. Mix lemon rind and ginger with a bit of the rhubarb mixture to make a paste, then add it to the pan. Boil up again and add lemon juice after removing pan from heat. Stir well and put into jars. Yields 3-1/2 lbs.

Mary Williams Cuba, Illinois

Refrigerator pickles

Mix and let stand one hour:
7 cups sliced cucumbers
1 cup sliced onions
1 tablespoon salt
Enough water to cover
Drain and rinse.




In the meantime mix:
2 cups sugar
1 cup vinegar
1 teaspoon each celery and
mustard seed




Bring mixture to a boll and set aside to cool. Pour over cucumbers and refrigerate. I also add slices of green pepper to mine. Note: these are supposed to keep indefinitely; however, they never get a chance to last a week at my house.

Bread and butter pickles

Mix:
4 quarts sliced cucumbers (can be
peeled)
1 quart sliced onions




Soak overnight in brine of 1 tablespoon salt per quart of water to cover. In the morning, wash off solution and have the following mixture hot:
1 quart vinegar
4 cups sugar
1 teaspoon each celery seed,
mustard seed, turmeric




Pour hot mixture over cucumbers. Mix. Simmer 30 minutes or until clear. Seal in jars.

Candied dills

Mix 1 gallon cucumber chunks and 3/4 cups salt. Cover with boiling water. Let stand overnight. In the morning, drain and rinse cucumbers.

Place cucumbers in solution of:
8 pints water
1 pint vinegar
1 teaspoon alum
1 teaspoon turmeric




Simmer 30 minutes. Take cucumbers out of solution and put in quart jars with 1 teaspoon dill per jar (I use a little more). Pour boiling syrup over cucumbers and seal.

Syrup -- 1 pint each water and vinegar, 4 cups sugar.

Apple butter

This makes a very large batch!
3 gallons apple pulp
3 lbs. brown sugar (light)
2 lbs. white sugar
1-1/2 teaspoons cinnamon
1-1/2 cups vinegar




Start boiling on top of stove, stirring occasionally. Transfer to 325 [degrees] oven. Cook until thick, stirring occasionally. This will take several hours. It should cook down between a half and a third.

Mary Gibson Miles City, Montana

Dill pickles

Bring to a boil:
13 cups spring water (no chlorine)
6 cups cider vinegar
1 cup pickling salt




Put lots of garlic and dill in the bottom of sterile quart jars, pack in whole pickles, and 1 teaspoon alum, 1 tablespoon sugar. Pour hot vinegar mix over, put on hot lids, seal, put on tray and put in hot oven for 2-3 min. to ensure sealing.

These pickles stay crunchy. Do not use chlorinated water, that is what makes pickles soft, and use smaller pickles. Pack them in as tight as possible.

For your larger cukes, here is a good refrigerator pickle:
4 cups sugar
1 quart vinegar
1/2 cup salt
1-1/3 teaspoon each turmeric,
celery seed, mustard seed




Fill a 5 quart ice cream bucket with sliced, unpeeled cukes and sliced onions. Pour the vinegar mix over all and store in the refrigerator for a few days before eating. Do not heat the vinegar mix.

Ideas for using the last of the green tomatoes

Carole L. Koroluck West Chester, Pennsylvania

Green tomato chow chow
1/2 peck green tomatoes
1 quart chopped celery
2 cup chopped onions
1/2 cup salt
1 quart vinegar
2 teaspoons grated nutmeg
1 teaspoon ground allspice
1 tablespoon ground ginger
1 tablespoon mustard seed
2 cups brown sugar




Chop tomatoes. Add celery and onions with salt. Let stand overnight. In the morning bring almost to a boil and drain away liquid. Add spices and vinegar to cover (more vinegar if needed). Boil slowly, simmer until very tender. Add sugar and boil until thick. Put into sterile jars. Adjust rubbers which you dip into boiling water and put on sterile lids. When cold, put in cool, dark place.

Sweet green tomato relish
6 cups apples
2 cups onions
3 cups green tomatoes
1/2 cup green peppers
2 cups sugar
2 cups seeded raisins
2 tablespoons white mustard seed
3 cups vinegar
2 tablespoons salt
2 tablespoons cinnamon




Put apples, onions, tomatoes, green peppers and raisins through food chopper. Add the rest and cook slowly for one hour.

Green tomatoes for pies

One-half peck or two quarts green tomatoes: Pare and cut into slices or chunks. Put in cold water and boil until soft, then put in colander and drain out water. Mash a little. Put back in kettle and add one quart or so (perhaps a little less) of molasses and one cup brown sugar. Let this boil until it begins to thicken.

Then add:
1 tablespoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 tablespoon grated cloves
1 tablespoon allspice
1 tablespoon nutmeg




Add cut up lemons. Let boil 25 minutes. Put into jar and seal and store in dark place.

Vicki Parrish Beggs, Oklahoma

Foolproof kraut

For foolproof kraut that cannot be distinguished from the old-timey crock kraut, and to make as many or as few quarts as wanted, here is my recipe:

Shred cabbage and pack tightly into quart jars up to 1/2" from top. Add 1 teaspoon canning salt and 1 teaspoon sugar. Pour boiling water over cabbage and up to the top of the jar. Remove air bubbles by taking a butter knife or spatula handle and gently go around inside of the jars. Screw the caps on loosely, but not tight. Place jars inside sink or pan where bubbling water won't make a mess. Ferment for 24 hours. Then remove the lids and add enough boiling water to fill the jars again to the top 1/2". Seal as tightly as you can with your hand. Then set in a sunny spot for three days (outside preferred).

Process quarts for 20 minutes in boiling water bath. Store for a minimum of three weeks before eating.

Counter-top sweet pickles
6 cups-1 gallon sliced (1/2")
cucumbers
4 tablespoons canning salt
2 tablespoons pickling spices
2 tablespoons powdered alum
4 cups vinegar




Mix the last 4 items and pour over sliced cucumbers. Let stand 21 days. I use a glass gallon jar. Stir every day. On the 22nd day, drain and rinse. Add 6 cups sugar to pickles -- set in cool place or refrigerator. Ready to use in a day or two.

Fresh refrigerator pickles
3 or 4 cucumbers -- score and slice
(thin to 1/4")
1 onion sliced
1 green pepper sliced
Mix and add 2 tablespoons salt
and 1 tablespoon celery seed.

Make a cold brine:
1-1/2 cups sugar
1/4 teaspoon turmeric
1 cup cider vinegar




Stir to dissolve sugar and pour over the above vegetables. Do not cook. Refrigerate overnight or several hours.

Space ice cream
1. In a small baggie 1 pint), place:
1 cup milk
3 tablespoons sugar
1/2 teaspoon vanilla
Seal the baggie carefully!
2. In a large plastic bag (1 gallon),
place:
3 to 4 cups of ice
3 tablespoons salt
The sealed small baggie of
milk from above
3. Shake the large bag of ice.
4. When the ice cream in the small
baggie is frozen, get a spoon and
enjoy.




More recipes for the harvest kitchen:

Sorghum cookies
1 cup shortening
(use at least 1/2 butter)
1-1/4 cups sugar
1 cup sorghum
1 cup hot coffee
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
7-8 cups white flour
1 tablespoon soda




Cream shortening, mix in sugar. Add sorghum, coffee, soda and spices. Mix well. Add enough flour to let your spoon stand in the dough. Drop by spoonful on greased cookie sheet. Bake at 375 [degrees] for about 10-15 minutes. Remember, every oven is different so be sure to watch them so they don't burn. Enjoy warm with a glass of cold milk or a cup of hot coffee.

Some solutions to the perennial zucchini glut

I often see recipes for zucchini calling for only one or two cups. That doesn't even make a dent in the extra zucchini I have in my garden. Have you any recipes that call for lots of zucchini?

Try substituting zucchini for eggplant in an eggplant parmigiana recipe and make an extra batch for freezing, or stew zucchini slices with tomato, onion, green pepper, parsley, basil, etc. and freeze some. (It freezes better in tomato mixtures than it does alone.)

You can also make zucchini relish.

Zucchini relish

4 medium zucchini (about 4 pounds)

Grate and put in a cloth bag or on a large square of cloth and gather up the corners to make a bag. Twist, press, and squeeze the bag to remove as much juice as possible. (The juice can be saved to add to soup.) There should be about two quarts of zucchini after squeezing.

Put this in a large pot and add the following:
2 grated or minced onion
1 grated or minced green pepper
2 cups white vinegar
1/2 cup sugar
2-3 tablespoons minced herbs such
as dill leaves, parsley or tarragon
2-3 minced or pressed cloves of
garlic, optional
 Hot red pepper flakes or powder,
optional
 Heat to a boil, stirring frequently,
and cook uncovered for about 5
minutes.




If you want to can the relish, pack it boiling hot in jars, adjust lids, and process for 10 minutes in a boiling water bath. This recipe makes about 4 pints, but it can be doubled or tripled.

If refrigerated, wait about a week before using the relish to let flavors blend. It will keep six weeks or longer in the refrigerator.

V-9 vegetable juice
16 pounds chopped tomatoes
2 cups celery, chopped
2 cups onions, chopped
2 cups carrots, chopped
2 cups parsley, chopped
2 cups spinach, chopped
2 green peppers, chopped
2 cups zucchini, chopped (doesn't
 add much but uses up a bit of
 that glut)
1 cup cabbage, chopped

Cook all this stuff till tender. Run
through Victorio strainer with a fine
screen or some other juicer.
Add:
8 teaspoons salt
juice of 2 lemons
4 teaspoons Worchestershire sauce
4 dashes tabasco sauce




Heat, fill jars with 1" headspace. Pressure can at 10 pounds or pressure appropriate for your altitude, pints 15 minutes or quarts 20 minutes. Makes 14-18 pints.

Zucchini salsa
1-1/2 cup diced celery
4 cups grated zucchini
10 cups diced tomato
6-8 diced jalapeno peppers
 (optional)
3 small diced green peppers
2 large diced onions
1 tablespoon garlic powder
1 tablespoon sweet basil
2 teaspoons ground oregano
1/2 cup cider vinegar
1/4-1/2 cup Worcestershire sauce
2 teaspoons Morton's All
 Seasoning Salt (optional)




Boil 1/2 hour, stirring occasionally. Add 2 cups tomato paste and boil another 15 minutes. Hot pack in sterile jars. Makes 3 quarts.

Spicy mustards

We ran across these recipes for "European style" mustard in a farm magazine from the 1870s... just in time to make use of the mustard seed we planted this year.
1 quart cider vinegar
2 tablespoons ground allspice
2 tablespoons cinnamon
1 tablespoon cloves
3 tablespoons brown sugar
4 tablespoons salt
3 large onions, cut fine.




Combine these ingredients and simmer until the flavors are extracted, about half an hour. Strain. Use the vinegar to bring

1 pound of ground mustard seed to the desired consistency. (Mustard seed can be powdered with a mortar and pestle.) This keeps well in a fruit jar, and improves with age.

Another formula:
4 tablespoons ground mustard seed
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon cloves




Mix to a smooth paste with boiling vinegar. It can be thinned with cold vinegar if necessary.

Preserving vegetables

In addition to freezing entire casseroles or vegetable mixtures for later use, of course, there are several methods of preserving the individual items. The chart here provides a quick reference as to what methods work with several vegetables.
Vegetable Store Can Pickle/Preserve Freeze

Asparagus X X
Beans, Wax or Green X X X(*)
Beans, Dry (kidney,
 navy, white,
 marrows, turtles) X
Beets X(*) X X
Broccoli X X(*)
Brussels Sprouts X X
Cabbage X(*) X
Cauliflower X X
Celery X
Chard X
Chinese Cabbage X
Corn X X X
Greens -- Kale X
 Swiss Chard X X
 Spinach X
Horseradish X X
Kohlrabi X
Parsley X(**) X
Parsnips X X
Peas X X
Peppers, Hot X(**)
 Sweet X X
Potatoes X(*)
Potatoes, Sweet X X
Pumpkins X(*) X
Rutabagas X X
Salsify X
Tomatoes X X(*)
Winter Radishes X
Winter Squash X(*) X X




(*) Preferred Method (**) Dried

Energy-free storage of fruits and vegetables

Most fruits and vegetables from the home garden can be stored one of three ways with very little or, more commonly, no use of fossil fuel energy. On the listing below, check the crops in your garden and make plans for energy-free winter storage.
Crop Can Be Root Cellar Mulch In
 Dried or Outdoor Pit Garden

Apples X X
Apricots X
Beans X
Beets X
Berries X
Broccoli X
Brussels Sprouts X
Cabbage X X
Carrots X X X
Cherries X
Corn X
Dates and Figs X
Garlic X
Grapes X
Herbs X
Horseradish X
Jerusalem Artichokes X
Mushrooms X
Okra X
Onions X X
Parsnips X X
Peaches X
Peanuts X
Pears X X
Peas X
Peppers X
Plums X
Potatoes X
Prunes X
Rhubarb X
Rutabaga X
Salsify X
Spinach X
Squash X X
Tomatoes X
Turnips X X
COPYRIGHT 1997 Countryside Publications Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1997 Gale, Cengage Learning. All rights reserved.

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Publication:Countryside & Small Stock Journal
Date:Sep 1, 1997
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Previous Article:When you run out of garden space, look up.
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