Canning

1 lb. Onions 2 lbs. Peppers 5 pounds tomatoes 3 teaspoon salt ½ teaspoon pepper ½ to 1 cup Vinegar Finely chop or coarsely grind onions and peppers. Peel, if desired, and chop fresh tomatoes or, if you must, canned whole peeled tomatoes, into small pieces. Add onions, peppers and other ingredients to chopped tomatoes, heat to simmering and simmer 10 minutes. Pack into clean, hot pint or half-pint jars. Seal. Follow processing directions and simmer 15 minutes in hot water bath. Fresh peppers are usually hotter than canned peppers. Either can be used, but fresh peppers give a better flavor. The zest of theRead More →

5 lg zucchini – 12” long 3 red peppers 5 large onions 3 green peppers grind the above – medium grind or chop fine with chopping knife. Cover with cold water with ½ cup plain salt. Let stand overnight. Drain and rinse well – pressing out all the water. Place in solution and boil 30 minutes. Solution: 5 Cup cider vinegar 5 Cup sugar 2 Tablespoon celery seed 2 tablespoon mustard seed 1 tablespoon turmericRead More →

12 eggs 4 cups cider vinegar 1 ½ cups water 1 tsp. dry mustard 1 tsp. salt Cover eggs with cold water and bring to a rapid boil. Cover and let stand 15 minutes. Drain and cover with cold water. Remove shells. Put remaining ingredients in a pan, bring to a boil and simmer for 10 minutes. Put eggs in a sterilized crock or jar and pour hot liquid over them. Seal with a lid.Read More →