Cut into thin slices: 2 lbs zucchini, 2 peeled onions
Cover with cold water and add 1/4 c pickling salt.
Let stand 2 hours, then drain.
Bring to a boil for 2 minutes: 3 c cider vinegar, 2 c sugar, 1 tsp celery seed, 2 tsps mustard seed, 1 tsp turmeric.
Add vegets, remove from heat, and let stand for 2 hours. Heat to boiling point and cook for five minutes. Pack in sterile jars. Seal and process.
Pack lengthwise in hot sterile jars: 2 lb stemmed green beans
Add: 1/2 tsp cayenne or 1 T mustard seed or both, 1 clove garlic, 1 head dill (or 1 1/2 T dill seed)
Boil: 2 1/2 c water, 2 1/2 c vinegar, 1/4 c salt
Cucumbers can be used instead of beans.
Pour mixture over beans. Seal and process.
4 3 inch cinnamon sticks
1″ dried ginger root
2 tsp mustard seed
2 tsp whole allspice
1 1 1/2 inch whole dried red pepper
2 tsp whole black pepper
2 tsp whole clove
2 tsp dill seed
2 tsp coriander seed
2 tsp whole mace, crumbled
8 bay leaves, crumbled
Break up the cinnamon sticks and ginger root and whole pepper in order to be able to make smaller measurements.
Cut into very thin slices: 2 seeded oranges
Barely cover with water, cook until tender
Stem, seed, and add: 1 qt cherries
Add: 6 T lemon juice, 3 1/2 c sugar, 3/4 tsp cinnamon, 6 cloves.
Simmer until thick and clear, put into hot sterilized jars, and process per altitude and size.
Wash and cut for jars: 4 lb cucumbers
Heat to boiling: 3 c white vinegar, 3 c water, 1/2 c pickling salt, (12 peeled, sliced garlic cloves for kosher, different advice different places for whether they should be removed or left in)
Pack cukes into hot sterile jars, add to each jar: 2 T dill seed (or 2-3 fresh heads), 3 peppercorns, and a grape or cherry leaf to help with crispness.
Fill with pickling liquid. Seal and process.
Chop fine: 12 green tomatoes, 12 peeled cored apples, 3 peeled onions
Boil: 5 c vinegar, 5 c sugar, 1 tsp red pepper, 3 tsp ginger, 1 tsp tumeric, 1 tsp salt
Add chopped ingredients. Simmer for 1/2 hour. Pack into hot sterile jars. Seal and process.
Wash, choose, measure – blueberries
Put in a heavy stainless steel pan. Crush bottom layer. Add 1/2 c water if it doesn’t seem to be enough juice. Cook over moderate heat, simmering until almost tender. Add 3/4 to 1 c sugar (heated) for each cup of blueberries. Stir and cook over low heat until a small amount dropped on a plate stays put. Place in hot sterilized jars. Process for 15 minutes in a boiling water bath.
Wash, remove stems, and quarter: 4 lbs apples
Cook slowly until soft in: 2 c water, cider, or cider vinegar (I prefer the non-water options.)
Put fruit through a fine strainer, measuring the pulp as you go. Add to each cup of pulp – 1/2 c sugar.
Add to the end result: 1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp allspice
Or for Curried: 1 tsp turmeric, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp cinnamon
Or for Red Chili: 2 tsps red chili powder
Cook the fruit butter over low heat, stirring until sugar is dissolved. Continue to cook until it thickens. Pour into hot sterilized jars. Process in boiling water for 15 minutes.
Simmer at least 2 hours, or until thickened:
1 seeded, chopped lemon
1 skinned, chopped clove garlic
5 c peeled chopped apples or green tomatoes
2 1/4 c brown sugar
1 1/2 c seeded raisins
3 oz chopped crystallized ginger OR 1/4 c fresh
1 1/2 tsp salt
1/4 tsp cayenne
2 c cider vinegar
(2 chopped red peppers)
Finish thickening, put into sterilized jars and process 15-30 minutes depending on jar size.
This is lovely, whether you use the tomatoes or the apples. I’ve only used the fresh ginger with the batches made so far, and left out the optional red peppers.