1" ll! IN NORTH CAROLINA

Transcription

1 1" ll! IN NORTH CAROLINA

2 Prepared by' Dr Nadine Tope Extension Specialist in Food Conservation and Preparation Acknowledgement is given to the following companies for their assistance in the preparation of this booklet: Ball Corporation. H. J. Heinz Company and Kerr Glass Manufacturing Corporation. Published by THE NORTH CAROLINA AGRICULTURAL EXTENSION SERVICE North Carolina State University at Raleigh, North Carolina Agricultural and Technical State University at Greensboro, and the U.S. Department of Agriculture, Cooperating. State University Station, Raleigh, NC, Chester D. Black. Director Distributed in furtherance of the Acts of Congress of May 8 and June 30, The North Carolina Agricultural Extension Service offers its programs to all eligible persons regardless of race, color or national origin, and is an equal opportunity employer M (Reprint) HE-205

3 INTRODUCTION Pickling is a process of preserving food with salt and/or vinegar and with or without spices or sugar There are many types of pickles and relishes that add to eating enjoyment. They are soaked in clear water to desalt them or added to mixtures like stews and soups where no salt is added. People who need to restrict salt intake should check the salt content of pickle products. There are hundreds of recipes for making pickles some handed down from generation to generation, others changed to meet the taste test of the maker Many homemakers who do no other canning still make pickles and relishes-some for the fun of it, some for gifts, and others because the family likes them. Old recipes need to be evaluated to insure that the vinegar quantity is high enough to insure a safe product, and that safe procedures are used. A processing step should also be included to insure against spoilage and inactivate enzymes that impair good flavor Pickles and relishes contribute some nutritive value, contain little or no fat, and except for the sweet type, are low in calories. Although a wide variety of pickle products are available at the grocery store, many people like to make their own when garden vegetables and fresh fruits are available in abundant supply If you have questions about directions given in this publication, contact your local home economics Extension agent. 1

4 TABLE OF CONTENTS Introduction Classes and Characteristics Ingredients for Successfu Pickling Equipment for Successful Pickl ng Procedures for Successfu Pickling Common Causes of Poor Quality Pickles Recipes Brined Pickles Brined Dil Pickles Do-in-a Day Dill and Sour Pickles Fresh pack dill pickles Kosher dills Sour gherkins Iced water pickles Spicy Sweet Pickles Bread and butter pickle slices Sweet pickle rings Sweet pickle sticks Sweet gherkins Fourteen day sweet pickles Super sweet pickles Relishes, Sauces and Chutney Sweet cucumber relish Beet relish Pepper-onion relish Piccalill or Chow-chow Green tomato relish Corn relish

5 Tomato catsup 27 Artichoke relish 28 Horseradish relish 28 Chil sauce 28 Tomato-apple chutney 29 Tomato-pear chutney 30 Peach chutney 31 Pickled Vegetable 31 Artichoke pickles 31 Di ly beans 32 Pickled beets 32 Pickled peppers 33 Pickled bell peppers Jalapeno pepper Stuffed pepper pickles Carrot pickles Cauliflower pickles Pickled okra Green tomato pickles Squash pickles 00) C. (.0 (,0 CO (DOVUWUI-bbco 7 Pickled Fruits 38 Pickled pears 38 Pickled peaches 39 Spiced figs 89 Spiced grapes 4O Spiced crabapples 4O Watermelon pickles l 41 Watermelon pickles ll 42 Watermelon pickles Ill 42 Sauerkraut in a crock 43 Sauerkraut in quart jars 44

6 CLASSES AND CHARACTERISTICS Pickle products are classified on the basis of ingredients used and the method of preparation. There are four general classes. Brined Pickle Products Brined or fermented pickle products are cured for about 3 weeks. Dilled cucumbers and sauerkraut are popular members of this group. Brined vegetables may become more popular as energy becomes more expensive. Curing changes cucumber color from bright green to olive or yellow green. The white interior of the fresh cucumber becomes uniformly translucent. Cucumber dills may be flavored with garlic, if desired Good pickles are tender and firm. Good sauerkraut (brined cabbage) has a pleasant tart and tangy flavor and is free from any off flavor or off-odors. It is crisp and firm and has a bright creamy white color The shreds should be uniformly out (about the thinnessxof a dime) and free from large, coarse pieces of leaves or core. Brined vegetables have a salty or an acid taste. They retain a fair amount ofvitamins and most oftheir otherfood value. Brined vegetable products should be boiled thoroughly before tasting or serving to insure against botulism poisoning Fresh-Pack Pickles Fresh-pack or quick-process pickles, such as crosscut cucumber slices and whole cucumber dills, are brined for several hours or overnight, then drained and combined with boiling-hotvinegar spices, and other seasonings. These are quick and easy to prepare. They have a tart, pungent flavor Seasonings can be selected to suit family preferences. Fresh-pack whole cucumbers are olive green, crisp, tender and firm. Other vegetables, such as beets, green beans, and okra, are placed in hot jars and covered with boiling-hot vinegar spices, and other seasonings. They are a real favorite with busy homemakers. Fruit Pickles Fruit Pickles are usually prepared from whole fruits and simmered in a spicy sweet-sour syrup. They should be bright in color of uniform

7 size, and tender and firm without being watery Pears and watermelon rind are prepared this way Relishes Relishes are prepared from fruits and vegetables which are chopped seasoned and then cooked to desired consistency Clear bright color and uniformity in size of pieces make an attractive product. Relishes accent the flavor of other foods. They may also be quite hot and spicy INGREDIENTS FOR SUCCESSFUL PICKLING Satisfactory pickle products can be obtained only when goodquality ingredients are used and proper procedures are followed. Correct proportions of fruit or vegetable sugar salt, and vinegar are essential. Spices are also necessary but the amounts may be adjusted according to taste. Alum and lime are not needed to make most pickles crisp and firm if good-quality ingredients and up-to-date procedures are used. Use reliable recipes. Read the complete recipe before starting preparation. Make sure necessary ingredients are on hand Measure or weigh all ingredients carefully Fruits and Vegetables Selection - Select tender vegetables and firm fruit. Pears and peaches may be slightly underripe for pickling Use unwaxed cucumbers for pickling whole The brine cannot penetrate waxed cucumbers. Sort for uniform size and select the size best suited for the recipe being followed. Use fruits and vegetables as soon as possible after gathering from the orchard or garden or after purchasing from the market. If the fruits and vegetables cannot be used immediately refrigerate them or spread them where they will be well ventilated and cool This is particularly important for cucumbers because they deteriorate rapidly especially at room temperatures. Do not use fruits or vegetables that show even slight evidence of mold. Proper processing kills potential spoilage organisms but does not destroy the off-flavor that may be produced by mold growth in the tissue.

8 Preparation Wash fruits and vegetables thoroughly in cold water whether they are to be pared or left unpared Use a brush and wash only a few at a time. Wash under running water or through several changes of water Clinging soil may contain bacteria that are hard to destroy Lift the fruits or vegetables out of the water each time so soil that has been washed off will not be drained back over them. Rinse pan thoroughly between washings. Handle gently to avoid bruising Be sure to remove all blossoms from cucumbers. They may be a source of the enzymes responsible for softening of the cucumbers during fermentation Salt Use pure granulated salt if available. Un-iodized table salt can be used, but the materials added to the salt to prevent caking may make the brine cloudy lodized table salt may darken pickles but is not harmful to use. Water Use soft water in pickling since minerals in hard water may interfere with the pickling process or cause pickles to darken if the water is high in iron If soft water is unavailable, boil water and let it cool until sediment collects at the bottom of the container Skim off water leaving sediment and add one tablespoon vinegar per gallon. Vinegar Use a high-grade cider or white distilled vinegar of 4 to 6 percent acidity (40 to 60 grain). Vinegars of unknown acidity should not be used Cider vinegar with its mellow acid taste, gives a nice blending of flavors but may darken white or light-colored fruits and vegetables. White distilled vinegar has a sharp, pungent,vacetic-acid taste and is desirable when light color is important, as with pickled pears, onions, and cauliflower Do not dilute the vinegar unless the recipe so specifies. If a less sour product is preferred add sugar or syrup rather than decreasing the amount of vinegar Sugar Either white granulated sugar or brown sugar may be used White sugar gives a product with a lighter color Syrups or honey may be used, but strong flavored honies may produce flavors that are undesirable.

9 Spices The general term spices includes the sweet herbs and the pungent spices. Herbs are the leaves of aromatic plants grown in the Temperate Zone, and spices are the stems, leaves, roots, seeds, flowers, buds, and bark of aromatic plants grown in the Tropics. Use fresh whole spices for the best flavor in pickles. Powdered spices may cause the produce to darken or become cloudy It is best to tie whole spices loosely in a cheesecloth bag then remove the bag before canning If desired, add individual spices from the bag such as a cinnamon stick, to each jar Spices deteriorate and quickly lose their pungency in heat and humidity If they cannot be used immediately they should be stored in an airtight container in a cool place. EQUIPMENT FOR SUCCESSFUL PICKLING Equipment of the right kind and size saves time and energy Read the complete recipe before you start preparation and make sure you have all the utensils and tools you need ready for use. Utensils For heating pickling liquids, use utensils of unchipped enamelware, stainless steel,aluminum, orglass. Do notuse copper brass, galvanized, or iron utensils; the metals may react with acids or salts and cause undesirable color changes in the pickles or form undesirable compounds. For fermenting or brining, use a lead free crock or stone jar, unchipped enamel-lined pan, or large glass jar bowl, or casserole. Use a heavy plate or large glass lid that fits inside the container to cover vegetables in the brine. Use a weight to hold the cover down and keep vegetables below the surface of the brine. A glass jar filled with water makes a good weight. A water-filled plastic bag is effective cover for sealing the surface and keeping out air thus preventing the growth of yeast or mold. The bag should be of heavyweight, watertight plastic and intended for use with food. Fill the bag with enough water to form a tight-fitting cover over the cabbage or vegetables. Tie it tightly so the water will not leak out. For added protection, place the water-filled bag inside 7

10 another heavyweight watertight plastic bag intended for food use. Check the bags daily for leaks. If a small amount of water leaks out, it will not hurt the product but the bag should be replaced. Do not use the plastic bag when fermenting cucumbers. Sometimes during fermentation cucumbers become hollow This happens because carbon dioxide builds up inside the cucumber (See pickle problems.) The brine surface should not be tightly sealed to allow the carbon dioxide to escape. Small utensils that add ease and convenience to home pickling include: measuring spoons, large wood or stainless-steel spoons for stirring, measuring cups, sharp knives, large trays, tongs, vegetable peelers, a ladle with a lip for pouring, a slotted spoon, a footed colander or wire basket, a large-mouthed funnel, a food chopper or grinder and a wooden cutting board. Scales The use of scales to weigh ingredients, especially when brining or fermenting is important in decreasing chances of failure The proportions of vegetables by weight to salt is an important key to successful fermentation Good household scales are readily available and not expensive. Water-Bath Canner Inexpensive water-bath canners may be purchased at most hardware and variety stores. However any large metal container may be used for a water-bath canner if it. is deep enough to allow for 1 or 2 inches of water above the tops of the jars, plus a little extra space for boiling. Has a close-fitting cover - ls equipped with a wire or wood rack with partitions to keep jars from touching each other and falling against the sides of the canner A steam-pressure canner can serve as a water bath To use it for this purpose, set the cover in place without fastening it. Be sure the petcock is wide open so that steam escapes and pressure will not build up. Glass Jars and Lids Use jars specifically designed for home canning. Other jars may break more easily or not seal properly Select jars and lids that are free of cracks, chips, rust, dents, or any 8

11 defect that may prevent airtight seals and cause needless spoilage. Select the size of lid wide mouth or regular that fits your jars. Wash glass jars in hot, soapy water Rinse thoroughly with hot water If two piece lids are used wash and rinse flat metal lids and metal screw bands. Always use new flat metal lids. These may have to be boiled or held in boiling waterfor a few m nutes before they are used Follow the manufacturer s directions. For porcelain-lined zinc caps, use clean new rubber rings of the right size for the jars. Do not test by stretching Dip rubber rings n boiling water before putting them on the jars. PROCEDURES FOR SUCCESSFUL PICKLING To insure acceptable quality and bacteriological safety of the finished pickle product, you must follow recommended procedures. Ingredients, time and money may be wasted if you use outdated or careless canning procedures. Filling Jars Fill the jars firmly and uniformly with the pickle product. Do not pack them so tightly that there is no room for the brine or syrup around and over the pickle product. Be sure to leave headspace at the top of the jar as recommended in recipe. Wipe the rim and threads of the jar with a clean hot cloth to remove any particles of food seeds, or spices, Even a small particle may prevent an airtight seal Closing Jars The two piece metal cap (flat metal lid and metal screw band) is the most commonly used closure. To use this type of closure, place the lid on the jar with the sealing compound next to the glass. Screw the metal band down tight by hand to hold the sealing compound against the glass. When band is screwed tight, this lid has enough give to let air escape during processing Do not tighten the screw band further after processing When using a porcelain-lined zinc cap with shoulder rubber ring put the wet rubber ring on the jar shoulder before filling the jar Do 9

12 not stretch the rubber ring more than necessary Screwthe cap down firmly against the wet rubber ring then turn it back one-fourth inch Immediately after processing and removal of the jar from the canner screw the cap down tight to complete the seal If liquid has boiled out of a jar during processing do not open it to add more liquid because spoilage organisms may enter Loss of liquid does not cause food to spoil if the lid has sealed properly Heat Treatment Pickle products require heat treatment to destroy organisms that cause spoilage and to inactivate enzymes that may affect flavor color and texture. Adequate heating is best achieved by processing the filled jars in a boiling water bath. Heat processing is recommended for all pickle products. There is always danger of spoilage organisms entering the food when it is transferred from kettle to jar This is true even when the utmost caution is observed and is the reason open-kettle canning is not recommended Pack pickle products into glass jars according to directions given in the recipe Adjust lids. Immerse the jars in actively boiling water in canner or deep kettle. Be sure the water comes an inch or two above the jar tops; add container with a close-fitting lid and bring the water back to boiling as quickly as possible. Start to count processing time when the water returns to boiling, and continue to boil gently and steadily forthe time recommended forthe food being canned. Remove jars immediately and complete the seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several inches apart so they will cool rapidly Processing procedures for fermented cucumbers and fresh-pack dills are slightly different from the usual water-bath procedures. For these products, start to count the processing time as soon as the filled jars are placed in the actively boiling water This prevents development of a cooked flavor and loss of crispness. Processing times given in the recipes are for altitudes less than 1,000 feet above sea level. At altitudes of 1,000 feet or above you need to increase recommended processing times one minute for each 1,000 feet above sea level Cooling the Canned Pickles To cool the jars, place them upright on a wire rack or folded towel, leaving several inches between jars to allow free circulation of air Keep the jars out of drafts. Do not cover them. 10

13 Cool for 12 to 24 hours; remove metal screw bands carefully then check jars for an airtight seal If the center of the lid of the two-piece metal cap has a slight dip or stays down when pressed the jar is sealed Another test is to tap the center of the lid with a spoon. A clear ringing sound means a good seal Another way to check for airtight seal is to turn the jar partly over If there is no leakage the jar may be stored If a porcelain lined zinc cap with rubber ring has been used check for airtight seal by turn ng the jar partly over If there is no leakage the seal is tight. If a jar shows signs of leakage or a poor seal refrigerate and use right away or recan it. To recan empty the jar repack in another clean jar and reprocess the product as before The metal screw bands from the two-piece metal caps should be removed so they will not rust. They may be used again Remove them from the jars as soon as jars are cool Sticking bands may be loosened by covering with a hot, damp cloth for a short time. Wash bands and dry thoroughly for reuse. The metal lids from the two-piece metal caps may be used only one time. Storing the Canned Pickles Remove bands, wipe the jars with a clean damp cloth and label with name of product and date Store the canned pickles in a dark, dry cool place where there is no danger of freezing Freezing may crack the jars or break the seals, permitting spoilage-causing bacteria to enter Protect from light to prevent bleaching and possible deterioration of flavor Always be on the alert for signs of spoilage. Before opening a jar examine it closely A bulging lid or leakage may mean that the contents are spoiled When a jar is opened look for other signs of spoilage such as spurting liquid mold, disagreeable odor change in color or an unusual softness, mushiness, or slipperiness of the pickle product. If there is even the slightest indication of spoilage, do not eat or even taste the contents. Dispose of the contents so that they cannot be eaten by humans or an mals. After emptying the jar of spoiled food wash the jar n hot, soapy water and rinse Boil in clean water for 15 minutes. 11

14 COMMON CAUSES OF POOR QUALITY PICKLES Shriveled Pickles Shriveling may result from using too strong a vinear sugar or salt solution at the start of the pickling process. In making the very sweet or very sour pickles, it is best to start with a dilute solution and increase gradually to the desired strength Overcooking or overprocessing may also cause Shriveling Hollow Pickles Hollowness in pickles usually results from: Poorly developed cucumbers. - Keeping cucumbers too long before pickling. otoo rapid fermentation. -Too strong or too weak a brine during fermentation Soft or Slippery Pickles These generally result from microbial action which causes spoilage. Once a pickle becomes soft it cannot be made firm. Microbial activity may be caused by' -Too little of acid -Cucumbers not covered with brine during fermentation Scum scattered throughout the brine during fermentation period. - Insufficient heat treatment. -A seal that is not airtight. - Moldy garlic or spices. r Blossoms, if not entirely removed from the cucumbers before fermentation, may contain fungi or yeasts responsible for enzymatic softening of pickles. Dark Pickles Darkness in pickles may be caused by' -Use of ground spices. otoo much spice. ~lodized salt. -Overcooking Minerals in water especially iron ~Use of iron utensils.

15 REEHPES 13

16 Brined Pickles Brined or fermented pickle products are cured for 3-5 weeks in a brine solution at temperatures between 80 to 85 F, to encourage growth of the desirable bacteria. The white interior of the fresh cucumber becomes uniformly translucent. During the curing process flavorings such as dill garlic, and pickling spices are sometimes added to produce the various desired flavors. When pickle stock is made, higher salt brine is used. The cucumbers are then desalted before preparing the various pickle products. Accurate weight of cucumbers, maintaining the proper brine strength keeping the product submerged in the brine, and daily removal of the scum that forms on the surface are important steps in insuring a good final product. Brined dill pickles Yield 9 to 10 quarts 20 pounds cucumbers, 3 to 6 inches long (about 1/2 bushel) 3/4 cup whole mixed pickling spice 2 to 3 bunches dill plant, fresh or dried 21/2 cups vinegar 1 3/4 cups salt, pure granulated 21/2 gallons water Cover cucumbers with cold water Wash thoroughly using a vegetable brush, handle gentlyto avoid bruising Take care to remove any blossoms. Drain on rack or wipe dry Place half the pickle spices and a layer of dill in a 5 gallon crock or jar Fill the crock with cucumbers to within 3 or 4 inches from the top. Place a layer of dill and remaining spices over the top of cucumbers. Thoroughly mix the vinegar salt, and water and pour over the 14

17 cucumbers. Cover with a heavy china or glass place or id that fits inside the crock. Use a weight to hold the plate down and keep the cucumbers under the brine A glass jar or plastic bag filled with water makes a good weight. The bag should be of heavyweight, watertight plastic and ntended for use with food Cover crock loosely with a clean cloth Keep pickles at room temperature and remove scum daily when formed Scum may start forming in 3 to 5 days. Do not stir pickles but be sure they are completely covered with brine If necessary make additional brine using original proportions specified in recipe In about 3 weeks the cucumbers will have become an olive-green color and should have a desirable flavor Any white spots inside the fermented cucumbers will disappear n processing The original brine is usually cloudy as a result of yeastdevelopment during the fermentation period If this cloud ness is objectionable fresh brine may be used to cover the pickles when packing them into jars; in making fresh brine use % cup salt and 4 cups vinegar to 1 gallon of water The fermentation brine is generally preferred for its added flavor It should be strained before it is heated to boil ng Pack the pickles, along with some of the dill into clean hot quart jars; add one or two garlic cloves perjar if desired Avoid too tight a pack. Cover with boiling brine to 1/2 inch from the top of the jar Adjust jar lids. Process in boiling waterfor 15 minutes (start to countthe processing time as soon as the hot jars are placed n the actively boil ng water). Add 1 minute to processing time for each 1000 feet above sea level Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several nches apart. 15

18 D lele: and Sour Pickles I «ammamsrfizflfifiq ffmmxfrwa mfi tfifiimfifivfl W3 Sometimes called fresh-pack, these pickles are becoming very popular for the busy homemaker who likes a good quality product that is easy to make and complete in a short period of time. After making the jars should sit on the shelf for 3 to 4 weeks before tasting to allow time for full flavor development. Fresh-pack dill pickles Yield: 7 quarts 17 to 18 pounds cucumbers, 3 to 5 inches in length, packed 7 to 10 per quart jar About 2 gallons 5 percent brine (3/4 cup pure granulated salt per gallon of water) 6 cups (1 % quarts vinegar) 3/4 cup pure granulated salt % cup sugar 9 cups (2% quarts) water tablespoons whole mixed pickling spices 2 teaspoons per quart jar whole mustard seed 1 or 2 cloves garlic per quart jar if desired 3 heads dill plant, fresh or dried, per quart jar or 1 tablespoon dill seed per quart jar Wash cucumbers thoroughly' scrub with vegetable brush, drain. Cover with the 5 percent brine (3/4 cup salt per gallon of water). Let set overnight; drain. Combine vinegar salt, sugar water and mix pickling spices that are tied in a clean, thin, white cloth' heat to boiling. Pack cucumbers into clean, hot quart jars. Add mustard seed, dill plant or seed, and garlic to each jar cover with boiling liquid to within % inch of top ofjar Adjust jar lids. 16

19 Process in boiling water for 20 minutes (start to count the processing time as soon as hot jars are placed into the actively boiling water). Remove jars and complete seals if necessary Set jars upright, several inches apart. on a wire rack to cool Kosher dills Yield' 6 pints 30 to 36 cucumbers (3 to 4 inches long) cups vinegar 3 cups water 6 tablespoons salt Fresh or dried dill Garlic Mustard Seed Wash the cucumbers. Make a brine of the vinegar water and salt. Bring to a boil. Place a generous layer of dill V2 to 1 clove of garlic (sliced) and 1/2 teaspoon of mustard seed in bottom of each sterilized quart jar Pack the cucumbers into the jars. When the jars are half filled with cucumbers add more dill and complete the packing of the jars. Fill the jars to within V2 inch of the top with the boiling brine. Put caps on jars. screw the band firm/y tight. Process 20 minutes in boiling water bath. Pickles will shrivel after processing. They will later plump in sealed jar Sour gherkins Yield 8 to 9 pints 5-7 pounds of 2-inch pickling cucumbers % cup salt quarts water 2 quarts vinegar 5 cups sugar % cup mustard seed 1 tablespoon celery seed tablespoons whole allspice tablespoons whole cloves 2 sticks cinnamon Wash cucumbers carefully Cut 1/8-inch from each end of the cucumber Bring water to boil and add salt. Pour over cucumbers and let stand 24 hours. Drain, discarding brine. Heat vinegar to boiling 17

20 and pour over cucumbers; set stand 24 hours. Drain vinegar into pan adding sugar and spices. Heat to boil ng and simmer 5 minutes. Pack pickles in clean hot jars. Cover with hot syrup to within % inch of top. Adjust jar lids and process 5 minutes in boiling water Iced water pickles Yield 6 quarts Six pounds medium cucumbers each cut in 4 to 8 pieces according to size of cucumbers). Soak in ice water 3 hours then drain and pack into sterilized jars. Add 6 pickling onions.1 piece celery 1 teaspoon mustard seed to each jar Solution. 3 quarts white vinegar 1 cup salt 3 cups sugar Bring to boil, pour over cucumbers to within 1/2 inch of top of jar Adjust lids and process in boiling water bath 5 minutes. ~\ JG - s 0 O Splcy Sweet Plckles ' ' fiflfiéfiiféifiiiféeiiaigtfifiéfiwfii213e Sweet pickles are a popular relish tray item. They also can be chopped or sliced for many other uses. Try some of these easy recipes. 18

21 Bread and butter pickle slices Yield 7 pints 4 quarts (about 6 pounds) medium-sized cucumbers, sliced 1% cups (about 1 pound) small white onions, sliced 2 large garlic cloves 1/3 cup salt 2 quarts (2 trays) ice, crushed or cubes 4% cups sugar 11/2 teaspoons turmeric 11/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups white vinegar Wash cucumbers thoroughly using a vegetable brush drain on rack. Slice unpeeled cucumbers into 1/8 inch to % inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly' cover with crushed ice or ice cubes; let stand 3 hours. Drain thoroughly' remove garlic cloves. Combine sugar spices, and vinegar' heatjust to boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely into clean, hot pint jars and cover with hot liquid to % inch from top. Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Add 1 minute to processing time for each 1000 feet above sea level Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several inches apart. Note. Sugar may be reduced to 4 cups if a less sweet pickle is desired 19

22 Sweet pickle rings Yield' 5 to 6 pints 4 pounds (almost 3 quarts) 3 4 inch cucumbers 1 quart vinegar (5% acidity) % cup sugar 3 cups white vinegar 3 tablespoons salt tablespoon whole allspice 1 tablespoon mustard seed 1 tablespoon celery seed 4 cups sugar 3 sticks cinnamon Wash cucumbers, slicing 1/8 inch from each end Slice into % inch thick rings. Mix 1 quart vinegar % cup sugar salt, mustard seed and cinnamon in large pan. Simmer 5-7 minutes or until cucumbers change to dull green Cucumbers should not get soft. Meanwhile combine 3 cups white vinegar 4 cups sugar whole allspice and celery seed in another pan and heat just to boiling Drain cucumbers, discarding liquid Pack hot slices into clean hot jars and cover with hot syrup to within 1/2 inch of top. Be sure all slices of cucumbers are under the syrup. Adjust lids and process 5 minutes in boiling water bath. Sweet pickle sticks Yield 6 pints Use fresh firm medium cucumbers (about 3 pounds 4-inch size). Wash and cut them into sticks. Pour boiling water over them and let stand 4 to 5 hours. Drain and pack into clean hot jars. 3/4 cups vinegar cups sugar 3 tablespoons salt 4% teaspoons celery seed 4% teaspoons turmeric 3/4 teaspoon mustard seed Heat above ingredients to boil and simmer Pour boiling hot liquid over the cucumbers to within V2 inch of top of jar Adjust lids and process in boiling water bath for 5 minutes. Note' If sweeter pickle is desired double measurement of sugar 20

23 Sweet gherkins Yield: 6 to 7 pints 5 quarts (about 7 pounds) 11/2 to 3 inch cucumbers % cup salt, pure granulated 8 cups sugar 1% quarts vinegar 3/4 teaspoon turmeric 2 teaspoons celery seed 2 teaspoons whole mixed pickling spice 8 cinnamon sticks, 1 inch pieces 1/2 teaspoon fennel (if desired) 2 teaspoons vanilla (if desired) First day Morning Wash cucumbers thoroughly scrub with vegetable brush. Stem ends may be left on if desired Drain cucumbers; place in large container and cover with boiling water Afternoon (6 to 8 hours later) Drain' cover with fresh boiling water Second day Morning Drain, cover with fresh boiling water Afternoon Drain; add salt; cover with fresh boiling water Third day Morning Drain prick cucumbers in several places with table fork. Make syrup of 3 cups of the sugar and 3 cups of the vinegar' add turmeric and spices. Heat to boiling and pour over cucumbers. (Cucumbers will be partially covered at this point.) Afternoon Drain syrup into pan, add 2 cups of the sugar and 2 cups of the vinegar syrup. Heat to boiling and pour over pickles. Fourth day Morning Drain syrup into pan; add 2 cups of the sugar and 1 cup of the vinegar to syrup. Heat to boiling and pour over pickles. Afternoon Drain syrup into pan' add remaining 1 cup sugar and the vanilla to syrup; heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling syrup to 1/2 inch from top of jar Adjust jar lids. Process for 5 minutes in boiling water (start to count processing time as soon as water returns to boiling). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several inches apart. 21

24 14-Day sweet pickles Yield 12 to 16 pints gallons cucumbers 2 cups salt 1 tablespoon powdered food-grade alum 5 pints vinegar 6 cups sugar 5 teaspoons celery seed 1 ounce box stick cinnamon (about 20-21/2 inch sticks) 3 cups sugar Into a clean crock or large jar put clean cucumbers cut in half lengthwise. Bring salt and one gallon of water to boil and pour immediately over cucumbers. Weigh cucumbers down so all are under the brine with a plate with a jar of water on it. Cover loosely and let stand one week. Remove scum daily On eighth day drain, discarding brine. Cover cucumbers with one gallon boi ing water and powdered alum On ninth day drain, cover with boiling water' repeat for 10th day On eleventh day drain Combine vinegar 6 cups sugar and spices. Heat to boiling and pour over cucumbers. On twelfth day drain vinegar solution add one cup sugar Reheat to boiling and pour over cucumbers. Thirteenth day repeat, add another cup sugar On fourteenth day drain vinegar adding 1 cup sugar and reheat to boiling Pack pickles in clean hotjars. Cover with hot brine to within 1/2 inch of top. Adjust lids. Process in boiling water bath for 5 minutes. Super sweet pickles Yield: Approximately 8 pints 1 gallon cucumbers, sliced 2 quarts 5% vinegar or enough to cover 1 teaspoon pickling spices 6 cups sugar 1 teaspoon salt (if desired) Wash cucumbers thoroughly Slice into crock or jar Cover with vinegar and pickling spices. (Pickling spices may also be added with the sugar for more flavor) Cover with a plate and weight to keep cucumber slices under the surface. Allow to stand at least 24 hours. Drain vinegar and discard Add sugar and salt. Cover and allow to stand until sugar is dissolved. Pickles are ready to eat when sugar is dissolved. They may be refrigerated. or to conserve regrigerator space, pack into clean hot canning jars, adjust lids and process 5 minutes in boi ing water bath 22

25 «Q gr Relishes Sauces Chutney Relishes are prepared from fruits and vegetables which are chopped seasoned and cooked to desired consistency Clear bright color and uniformity in size of pieces make an attractive product. Relishes accent the flavor of other foods. Sweet cucumber relish Yield: 7 to 9 pints quarts cucumbers 3 cups green peppers (about 6 medium) 1% cups red peppers (about 3 medium) 4 cups onions (about 12 medium) 3 tablespoons salt 6 cups white vinegar (5% acidity) 7 cups sugar 2 tablespoons celery seed 4 tablespoons mustard seed Grind vegetables through coarse blade on food grinder Mix with 3 tablespoons salt and let drain in plastic drainer ortied in cheese cloth -' bag over night. On the next day combine remaining ingredients in saucepan and simmer 10 minutes. Add vegetables and simmer 20 minutes. Pack in clean hot jars and process 5 minutes in boiling water bath. ii??? 23

26 Beet relish Yield' 4 to 5 half pint jars 1 pint chopped boiled beets 1 cup chopped celery if desired 1 tablespoon horseradish if desired dash red pepper 1/8 teaspoon white pepper 1/2 teaspoon salt 3/4 cup sugar 1 pint chopped cabbage 1 medium chopped onion 1 cup vinegar Mix all ingredients, let come to rolling boil pack in clean hot jars and seal. Process 10 minutes in boiling water bath Pepper-onion relish Yield' 6 half pint jars 1 quart onion finely chopped 1 pint sweet red pepper finely chopped 1 pint green pepper finely chopped 1 cup sugar 1 quart vinegar 4 teaspoons salt Combine all ingredients and bring to a boil. Boil gently until mixture is thickened and reduced about one-half in volume (about 45 minutes), stirring occasionally Pack the boiling-hot relish into clean hot jars; fill to top of jar Seal tightly Store in refrigerator If extended storage without refrigeration is desired this product should be processed in a boiling water bath Pack the boiling-hot relish into clean, hot half-pint jars to 1/2 inch from top of jar Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time when water in cannér returns to boiling). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool. Place them several inches apart. 24

27 Piccalilli or Chow-chow Yield' 3 pints quart green tomatoes, chopped cup sweet red pepper chopped 1 cup green pepper chopped 1V2 cups onion, chopped 5 cups cabbage, chopped about 2 pounds 1/3 cup salt 3 cups vinegar cups brown sugar packed 2 tablespoons whole mixed pickling spice Combine vegetables, mix with salt, let stand overnight. Drain and press in a clean, thin, white cloth to remove all liquid possible. Combine vinegar and sugar Place spices loosely in a clean cloth' tie with a string Add to vinegar mixture Bring to a boil Add vegetables, bring to a boil and boi gently about 30 minutes, or until mixture is reduced one-half in volume Remove spice bag Pack hot relish into clean, hot pint jars. Fill jars to 1/2 inch from top. Adjust lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool. Place them several inches apart. 25

28 Green tomato relish Yield 5 to 6 pints 6 pounds green tomatoes (22 medium) 2-3 medium onions 2 medium sweet red peppers 1 med um green pepper 1 large stalk celery 1 3/4 cups distilled white vinegar 1 2/3 cups granulated sugar 3 tablespoons salt 1 1/2 teaspoons celery seed % teaspoon ground cinnamon V2 teaspoon ground cloves % teaspoon ground allspice 1/2 teaspoon ground turmeric % teaspoon cayenne pepper Wash trim and quarter vegetables. Put vegetables through food grinder using medium blade'drain discarding liquid Combine vinegar and remaining ingredients in saucepan heat to boiling Add vege tables; simmer 10 minutes, stirring occasionally Continue simmering while quickly packing one clean hotjarata time Fill to within 1/2 inch of top making sure vinegar solution covers vegetables. Cap each jar at once Process 5 minutes in boiling water bath Corn relish Yield 7 pints 2 quarts whole kernel corn Use fresh (16 to 20 medium-sized ears) or frozen (whole kernel six 10-ounce packages) pint sweet red pepper diced pint green pepper diced quart celery chopped 1 cup onions, small chopped or sliced 11/2 cups sugar 1 quart vinegar tablespoons salt teaspoons celery seed 2 tablespoons mustard dry 1 teaspoon turmeric Fresh corn: remove husks and silks. Cook ears of corn in boiling water for 5 minutes; remove and plunge into cold water Drain; cut corn from cob. Do not scrape cob. 26

29 Frozencorn defrostovernightinrefrigeratororfor2t03hoursat room temperature Place containers in front of a fan to hasten defrosting Combine peppers, celery onions, sugar vinegar salt, and celery seed in pan. Cover pan and heat until mixture starts to boi then boil uncovered for 5 minutes, stirring occasionally Mix dry mustard and turmeric and blend with a small amount of liquid from boiling mixture add with corn to boiling mixture Return to boiling and cook for 5 m nutes, stirring occasionally This relish may be thickened by adding % cup flour blended with V2 cup water at the time the corn is added for cooking- Frequent stirring will be necessary to prevent sticking and scorching Pack loosely while boiling hot into clean hot, pint jars, filling to 1/2 inch from top. Adjust jar lids. Process in boiling water for 15 minutes (start to count processing time as soon as water in canner returns to boiling). Add 1 minute to processing time for each 1000 feet above sea level. Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several inches apart. Tomato catsup Yield about 3 pints 4 quarts peeled cored chopped red-ripe tomatoes (about 24 large) 1 cup chopped onions V2 cup chopped sweet red peppers (about 1 medium) cup sugar tablespoon salt 1 tablespoon paprika 11/2 teaspoons celery seed teaspoon whole allspice teaspoon mustard seed 1 stick cinnamon 1% cups vinegar Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced about one half), about 1 hour Tie whole spices in a cheesecloth bag add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently Add vinegar and paprika, cook until thick. As mixturethickens,stirfrequently to preventsticking Pour boiling hot, into hot jars, leaving % inch head space Adjust lids. Process 10 minutes in boiling water bath 27

30 Artichoke relish Yield 10 half pint jars pounds artichokes 2 tablespoons mustard seed 1 tablespoon turmeric, if desired Salt pint chopped sweet red or green peppers pint chopped onions pound sugar 1 quart vinegar Wash artichokes well and trim as needed. Soak in brine 1 cup salt to 1 gallon water overnight. Next morning drain dry grind artichokes, onions and pepper in food chopper Mix mustard seed, % teaspoon salt and turmeric. Dissolve sugar in vinegar and bring to boil. Combine mixtures. Bring to rolling boil. Pack in sterilized jars. Seal. Process 10 minutes in boiling water bath. Note It is desirable to use a coarse blade for grinding Horseradish relish Yield: 2 half pint jars 2 cups grated horseradish (about 3/4 pounds) 1 cup vinegar white 1/2 teaspoon salt Wash horseradish roots thoroughly and remove the brown outer skin. (A vegetable peeler is useful in removal of outer skin.) The roots may be grated or cut into small cubes and put through a food chopper or a blender Combine ingredients. Pack into clean jars. Seal tightly Store in refrigerator Chili sauce Yield 4 to 5 pints 5 medium onions 3 medium green peppers 6 pounds tomatoes (approximately) 3 cups vinegar 2% cups brown sugar packed 11/2 tablespoons salt 1 tablespoon mustard dry 28

31 Grind onion and green pepper together through coarse blade of food grinder or blender Remove skins from tomatoes. Cut tomatoes into eighths to make 3 quarts. Combine all ingredients. Bring to a boil and boil gently stirring frequently until mixture is reduced one-half in volume Pack hot chili sauce into clean, hot pint jars. Fill jars to % inch from top. Adjust jar lids. Process in boiling water for 15 minutes (start to count processing time as soon as water in canner returns to boiling). Add 1 minute to processing time for each 1000 feet above sea level Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool Place them several inches apart. Tomato-apple chutney Yield: 7 to 8 pints 6 pounds tomatoes 3 quarts apples, pared, chopped (about 5 pounds) cups seedless, white raisins 2 cups onion chopped 1 cup green pepper chopped 2 pounds brown sugar 1 quart vinegar white 4 teaspoons salt 1 teaspoon ground ginger % cup whole mixed pickling spice Remove skins from tomatoes. Chop tomatoes to make 3 quarts. Combine all ingredients except the whole spices. Place spices loosely in a clean, white cloth; tie with a string and add to tomatoapple mixture. Bring to a boil; boil gently stirring frequently until mixture is thickened and reduced about one-half in volume (about 1 hour). Remove spice bag Pack the boiling-hot chutney into clean, hot pint jars to % inch from the top of the jar Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several inches apart. 29

32 Tomato-pear chutney Yield 4 half pint jars 21/2 cups tomatoes, quartered fresh or canned 21/2 cups pears, diced fresh or canned % cup raisins, seedless, white V2 cup green pepper chopped %~ cup onion chopped 1 cup sugar V2 cup vinegar white 1 teaspoon salt % teaspoon ground ginger V2 teaspoon mustard dry 1/8 teaspoon cayenne pepper A cup pimiento, canned chopped When fresh tomatoes and pears are used, remove skins; include syrup when using canned pears. Combine all ingredients except pimiento. Bring to a boil; boil gently stirring frequently until mixture is thickened and reduced about onehalf in volume (about45 minutes), stirring occasionally Add pimiento and boil another 3 minutes. Pack the boiling-hot chutney into clean, hot jars, filling to the top. Seal tightly Store in refrigerator If extended storage without refrigeration is desired this product should be processed in boiling water Pack the boiling-hot chutney into clean, hot half pint jars to V2 inch from top of jar Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time when water in canner returns to boiling). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several inches apart. Note' if a less spicy chutney is preferred the amount of cayenne pepper may be reduced or omitted 30

33 Peach chutney Yield 4 to 6 pints 1 medium onion 1 cup seedless raisins 1 small clove garlic 1 cup crystallized ginger chopped 2 tablespoons mustard seed 1 teaspoon salt 3 quarts peaches, diced 1 quart vinegar 2 tablespoons chili powder 2% cups brown sugar Put onion garlic and raisins through food chopper using fine blade Peel dice and measure peaches. Mix peaches with remaining ingredients. Add the onion, garlic and raisin mixture. Mix well. Simmer an hour or until deep brown and rather thick. Pack into hot sterilized jars and seal Process 10 minutes in boiling water bath Pickled Vegetables Tart and crisp, pickled vegetables add variety to our diet. They make great gifts too. Artichoke pickle Scrub thoroughly 1 peck Jerusalem artichokes. Cut into chunks and pack in crock or large glass jar Cover with vinegar Add 2 cups salt and 4 tablespoons turmeric. Soak 24 hours. Drain, discarding vinegar Pack artichokes in clean hot jars; adding 1 medium pod red pepper to each jar Combine in large pan, 1 gallon vinegar 13 cups sugar (6 pounds), % cup pickling spice (tied in spice bag), 2 tablespoons turmeric. Simmer minutes. Remove spice bag Pour hot brine over artichokes leaving % inch head space. Adjustjar lids. Process 10 minutes in boiling water bath. 31

34 Dilly beans Yield 7 to 8 pints 4 pounds green beans, whole (about 4 quarts) teaspoon per pint jar hot red pepper crushed teaspoon per pint jar mustard seed % teaspoon per pint jar dill seed 1 clove garlic per pint jar cups vinegar (1 % quarts) 5 cups water (1 % quarts) 1/2 cup salt Wash beans thoroughly' drain and cut into lengths to fill pint jars. Pack beans into clean hot jars; add pepper mustard seed dill seed, and garlic Combine vinegar water and salt; heat to boiling Pour boiling liquid over beans, filling to % inch from top of jar Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary Setjars upright on a wire rack or folded towel to cool Place them several inches apart. Pickled beets Yield 6 pints 3 quarts beets, sliced (about 7 pounds without tops) 1 tablespoon allspice, whole cinnamon sticks 2 cups sugar 1% teaspoons salt 3% cups vinegar 1% cups water Wash beets. Leave 2-inch stems and taproots. Cover with boiling water and cook whole until tender Drain; peel and slice. Loosely tie allspice and cinnamon sticks in a clean thin white cloth Combine sugar salt, vinegar and water' add spice bag. Bring to a boil' cook slowly 15 minutes. Remove spice bag. Pack beets into hot pint jars. Cover with hot 32

35 liquid filling to % inch from top. Adjust jar lids. Process in boiling water for 30 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several inches apart. Pickled peppers (hot) For each quart you will need about: medium sweet red peppers 4 medium green peppers 1O banana peppers 1 cup vinegar V2 cup water teaspoon salt 1 teaspoon sugar Stem and seed all peppers. Cut peppers into strips and pack in clean hot jars. Heat remaining ingredients to boiling and pour over peppers to within V2 inch of top. Adjust jar lids. Process in boiling water bath 5 minutes. Pickled bell peppers Yield 4 pints 3 pounds green peppers (7-9 large) 11/2 cups sugar cup vinegar 1 cup water Boil mixture one minute Slice peppers in strips, put in vinegar and sugar mixture and bring to boil In hot sterilized jars put: 1 clove garlic % teaspoon salt Add pepper strips and cover with hot vinegar mixture and seal Process 5 minutes in boiling water bath 33

36 Jalopeno pepper For each pint jar you will need' Enough jalopeno peppers to fit one pint jar 1 cup vinegar A cup water 1 teaspoon salt 1 teaspoon pickling spices Wash peppers. Pack peppers tightly in pint jar For each pint jar heat to boiling, 1 cup vinegar % cup water 1 teaspoon salt and 1 teaspoon pickling spices. Pour over peppers to within 1 inch of top of jar Process 10 minutes in boiling water bath. Adjust jar lids. Stuffed pepper pickle Yield: 3 to 5 pints 2 dozen sweet bell peppers, small 1 large cabbage head, finely shredded 3 cups white vinegar 1 cup water V2 cup granulated sugar tablespoons white mustard seed 2 tablespoons celery seed % cup salt Select peppers of uniform size. Cut off top with stem. Remove seeds and white sections from peppers. Make a brine of 1 cup additional saltto1 gallon of water Place peppers in brine and allow to stand overnight. Drain and soak in cold water 1 hour Mix cabbage, salt, mustard and celery seed and stuff into peppers. Place stuffed peppers in clean, hot jars. Fill jars with boiling vinegar water and sugar solution to 1/2 inch from top. Adjustjar lids. Process in boiling water bath 10 minutes. 34

37 Carrot pickle Yield 5 to 7 half pints 3 pounds carrots 1 pint distilled vinegar white V2 tablespoon mace % tablespoon whole cloves 2 cups sugar 1/2 tablespoon whole allspice % stick cinnamon Pare carrots and cut in strips of desired size and length Boil in water until just heated through Pack hot carrots lengthwise in hot sterilized jars. Pour boiling syrup made of vinegar water and spices (in bag) over carrots. Remove spice bag Seal and process 10 minutes in boiling water bath. Cauliflower pickle Yield 5 pints 3 quarts cauliflower florets (about 3 medium heads) 2 cups onion, sliced 1 cup red pepper cut in strips % cup salt 2 quarts ice cubes (2 trays) 1 quart vinegar white 2 cups sugar tablespoon mustard seed tablespoon celery seed teaspoon turmeric 1 hot red pepper Wash cauliflower' divide into florets. Combine cauliflower sliced onion, red pepper strips, and salt. Cover with ice and let stand 3 to 4 hours. Drain well Combine remaining ingredients. Bring to a boil Add vegetables; boil 10 minutes or until vegetables are tender-crisp. Remove hot red pepperfrom vegetable mixture. Pack hotvegetables into hot pintjars. Cover with boiling liquid to 1/2 inch from top ofjar Cut hot red pepper into five pieces and add one piece to each jar Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary Setjars upright on a wire rack orfolded towel to cool Place them several inches apart. 35

38 Pickled okra Yield' 6 pints 3 pounds okra, whole hot red or green peppers 6 garlic cloves quart vinegar 1 1/3 cups water 1/2 cup salt 1 tablespoon mustard seed Wash okra. Trim stems; do not cut into pods. Pack okra into clean, hot pint jars; add hot pepper and garlic clove to each jar Bring remaining ingredients to a. boil. Cover okra with hot liquid filling to V2 inch from top. Adjust jar lids. Process in boi ing water for 10 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool. Place them several inches apart. Green tomato pickle Yield 9 to 11 pints 7 pounds very green tomatoes (about 5 quarts) 1-111/2 gram bottle slacked lime 12 cups sugar 3 pints vinegar tablespoon whole allspice tablespoon whole cloves tablespoon whole mace 1 tablespoon mustard seed Slice tomatoes 1/8 to % inch thick into crock or large glass container Dissolve slacked lime in enough water to cover tomatoes. Soak 24 hours. Drain and soak in cold water for 4 hours, changing water each hour Make syrup of sugar and vinegar and heat to boiling Pour hot syrup over tomatoes and let stand overnight. Tie spices in bag and add to tomato syrup mixture and heat to simmer for 45 minutes. Remove spice bag. Pack hot, into hot sterilized jars. Adjust lids and process 5 minutes in boiling water bath. 36

39 Squash pickle Yield 7 to 8 pints 4 quarts squash (yellow or zucchini) 2 quarts onions 1/2 cup salt 5 cups sugar 5 cups vinegar 11/2 teaspoons turmeric 1 teaspoon celery seed 2 quarts cracked or crushed ice 2 teaspoons mustard seed Wash squash and slice in M inch slices. Peel and slice onions. Mix squash onions and salt thoroughly Cover with be let stand 3 hours. Drain thoroughly Combine sugar spices and vinegar' heat just to boiling Add drained squash and onion slices and heat 5 minutes. Pack hot squash and onions loosely into clean hot pint jars and cover with hot liquid to 1/2 inch from top. Adjust lids. Process in boiling water for 5 minutes. Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool Place them several inches apart. Note: Sugar may be reduced to 3 cups for less sweet pickle 37

40 Pickled Fruits Pickled pears Yield 7 to 8 pints 2 quarts sugar (8 cups) 1 quart vinegar white (4 cups) 1 pint water (2 cups) 8 cinnamon sticks, 2-inch pieces 2 tablespoons cloves, whole 2 tablespoons allspice, whole 8 pounds pears (4 or 5 quarts) Combine sugar vinegar water and cinnamon; add cloves and allspice that are tied in a clean thin, white cloth Bring to a boil and simmer covered about 30 minutes. Wash pears, remove skins, and all of blossom end the stems may be left on if desired. To prevent peeled pears from darkening during preparation immediately put them into cold water containing 2 tablespoons each of salt and vinegar per gallon. Drain just before usmg Add pears to the boiling syrup and continue simmering for 20 to 25 minutes. Pack hot pears into clean, hot pintjars; add one 2-inch piece cinnamon per jar and cover with boiling syrup to % inch from top of jar Adjust jar lids. Process in boiling water for 20 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool. Place them several inches apart. 38

41 Pickled peaches Yield 7 to 8 pints 8 pounds small or medium sized prepared peaches or 51/2 quarts 2 tablespoons whole cloves 4 two-inch pieces stick cinnamon 2 pounds sugar (4% cups) quart vinegar (4 cups) 1 pint water (2 cups) Wash and peel peaches. Put cloves and cinnamon loosely in a clean,thin white cloth and tie toptightly Cooktogetherspices,sugar vinegar and water for 10 minutes. Add peaches; cook slowly until tender but not broken. Let sit overnight. In the morning remove spices. Drain syrup from peaches; boil syrup rapidly until thickened. Pack peaches in hot sterilized jars. Pour hot syrup over peaches, filling jars to top. Seal Process 20 minutes in boiling water bath. Spiced figs Yield about 8 pints 4 quarts firm-ripe figs 3 cups sugar quarts water cups sugar 2 sticks cinnamon tablespoon whole allspice 1 tablespoon whole cloves 3 cups vinegar Peel figs. (If unpeeled are preferred pour boiling water over figs and let stand until cool drain )Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly 30 minutes. Add 2 cups sugar and vinegar Tie spices in a cheesecloth bag add to figs. Cook gently until figs are clear Coverand let stand 12 to 24 hours in a cool place Remove spice bag Heat to simmering pack, hot, into hot jars, leaving % inch head space Remove air bubbles. Adjust lids. Process pints and quarts 15 minutes n boi ing water bath 39

42 Spiced grapes 7 pounds muscadine type grapes 1 pint vinegar 4% pounds sugar 1 to 2 tablespoons cinnamon or according to taste 1 to 2 tablespoons ground cloves, or according to taste Separate pulp from hull of grapes. Boil pulp until soft enough to remove seeds. Discard seeds. Cook the hulls, until tender in enough water to prevent sticking (about 15 minutes). Add deseeded pulp, vinegar sugar and spices and cook until thick. Keep in mind that mixture will thicken somewhat upon cooling Pack boiling hot grapes in hot sterilized jars and process 10 minutes in boiling water bath. Spiced crabapples Wash about 4 pounds of crabapples. To prevent apples from bursting pierce with large sterilized needle. Make a syrup by heating together' cups vinegar 3 cups water 6 cups sugar 1-2 sticks cinnamon tablespoon cloves tablespoon allspice in spice bag 1 tablespoon mace (optional) When this syrup is cool add the crabapples and heat slowly so fruit will not burst. Bring to a boil. Allow to cool overnight. Remove spice bag Pack crabapples into hot, sterilized jars. Heat syrup to boiling and fill jars to within % inch from the top of the syrup. Seal and process 10 minutes in boiling water bath 4O

43 Watermelon pickle I Yield 4 to 5 pints 3 quarts watermelon rind, unpared (about 6 pounds) 3/4 cup salt 3 quarts water 2 quarts ice cubes (2 trays) 9 cups sugar (4 pounds) cups white vinegar 3 cups water 1 tablespoon whole cloves (about 48) 6 cinnamon sticks, 1-inch pieces 1 lemon, thinly sliced with seeds removed Pare rind and all pink edges from the watermelon. Cut into 1-inch squares orfancy shapes as desired. Cover with brine made by mixing the saltwith 3 quarts cold water Add ice cubes. Let stand 3 to 4 hours. Drain' rinse in cold water Cover with cold water and cook until fork tender about 10 minutes (do not overcook). Drain Combine sugar vinegar water and spices (tied in a clean thin white cloth). Boil 5 minutes and pour overthe watermelon add lemon slices. Let stand overnight. Heat watermelon in syrup to boiling and cook slowly 1 hour Pack hot pickles loosely into clean hot pint jars. To each jar add 1 piece of stick cinnamon from spice bag cover with boiling syrup to 1/2 inch from top of jar Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time when water in canner returns to boiling). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several inches apart. Note: Red or green food coloring may be added to the syrup, if desired. Collect and keep watermelon rind in plastic bags in refrigerator until enough rinds for one recipe are collected Be sure to use plastic bags that are designed for food use. 41

44 Watermelon pickle ll Yield: 9 to 10 quarts 12 pounds watermelon rind 2 tablespoons slacked lime 1 bottle 111/2 grams 4 pieces ginger root 12 pounds sugar 2 quarts white vinegar 6 cups water Pare rind and all pink edges from watermelon Cut into 1-inch square cubes and place in crock. Dissolve 1 me in enough water to cover rind. Soak overnight. Next morning wash rind in several changes of water Cover with water and bring to boil Change water and again bring to boil. Add ginger root and simmer minutes. Discard water and ginger root. Mix sugar vinegar and water and heat to simmer Add rind and simmer for minutes or until tender Five minutes before removing from heat, add spice bag with 2 tablespoons whole cloves and 6 sticks cinnamon. Let soak overnight. Nextday pack rind in hot sterilized jars. Heat vinegar syrup to boiling and fill jars to within % inch of top. Adjust lid and process 10 minutes in boiling water bath Watermelon pickle III Yield: 8 to 9 quarts Prepare 1Oto11V2 pounds rind (about 6 quarts). Be sure to remove all skin and pink part of melon Dissolve 1 bottle slacked lime 11% grams) in enough water to cover rind Soak overnight. Rinse well Boil rind in salt water (1/3 cup salt) for 20 minutes. Rinse well Prepare spiced vinegar by using' 10 pounds sugar (22 cups) 1 quart water % gallon vinegar 2 tablespoons whole cloves 6 pieces of ginger 2 tablespoons whole allspice Add rind to spiced vinegar (spices are tied in spice bag and simmer slowly for 2 hours. Seal in sterilized jars and process 10 m nutes in boiling water bath 42

45 Sauerkraut Sauerkraut in a crock Yield 14 to 15 quarts 50 pounds cabbage (approximately) 1 pound salt, pure granulated (1 % cups) Remove the outer leaves and any undesirable portions from firm mature heads of cabbage; discard. Wash and drain remaining cabbage. Cut into halves or quarters; remove the core. Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime. In a large container thoroughly mix 3 tablespoons salt with 5 pounds shredded cabbage. Let the salted cabbage stand for several minutes to wilt slightly' this allows packing without excessive breaking or bruising of the shreds. Pack the salted cabbage firmly and evenly into a clean, 5-gallon crock or jar Using a wooden spoon or tamper or your hands, press down firmly until thejuice comes to the surface. Repeatthe shredding salting and packing of cabbage until the crock is filled to within 3 or 4 inches from the top. A 5-gallon crock will hold about 35 pounds of prepared salted cabbage. Cover cabbage with a heavy-weight, water-filled plastic bag that fits snugly against the cabbage and against the sides of the container to prevent exposure to air The bag should be of heavyweight, watertight plastic and intended for use with food Store at room 43

46 temperature (680 to 72 F for 3 weeks while cabbage is fermenting To process: Heat sauerkraut to simmering (185 to 210 degrees). Do not boil Pack hot sauerkraut into clean hotjars and cover with hot juice to V2 inch from top of jar Adjustjar lids. Process in boiling water bath 15 minutes for pints, 20 minutes for quarts start to count processing time as soon as the hot jars are placed in the actively boiling water). Remove jars and complete seals if necessary Set jars upright on a wire rack or folded towel to cool Place them several inches apart Sauerkraut in quart jars 1 Remove outer leaves from firm mature heads of cabbage wash and drain Cut into halves or quarters, remove core 2 Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime 3. Measure 2 pounds of cabbage for each quart and thoroughly mix it with 4 level teaspoons granulated salt. 4. Pack the cabbage and salt mixture into a clean quartjar pressing it down firmly with a wooden spoon Brine will form and cover the cabbage. 5. Cover the packed cabbage with a pad of clean white cheesecloth and insert 2 wooden strips to hold the cabbage under the brine 6. Set the packed jars in a shallow pan or on folded newspapers, as brine may overflow during fermentation. Leave lids slightly loose. Allow to ferment in cool area, about 70 degrees. 7 Fermentation should go on for about 10 days. Watch jars daily during this process to insure against scum formation or other signs of spoilage When fermentation is complete the brine level will drop rather suddenly 8. Remove cheesecloth and wooden strips. If kraut is to be used within a few weeks, fill jar to within 1 inch of top with brine made of 1V2 tablespoons granulated salt to 1 quart water Tighten lid and store in cool place If kraut is to be kept longer than a few weeks, press cabbage down firmly with spoon to release any gas bubbles, fill jars with brine (1 V2 tablespoons granulated salt to 1 quart water) to within 1 inch of top. Adjust lids. 9. Process in boiling water bath for 30 minutes. Remove jars and complete seals if necessary Set jars upright on wire rack or folded towel to cool Place them several inches apart. 44

47 north carolina AGRICULTURAL EXTENSION SERVICE -... a»...