Family Recipes Along the Way

I love these pickles.  Even now every time I eat one it takes  me back to my childhood and watching my grandma make these ... and of course eating them.  Everything is better with these pickles.    I've made them before and although time-consuming, they are amazing!  You will need an old pickling crock to make these.  One like this.  Usually they can be found at ACE Hardware stores.  This one is an old one that was given to me by my aunt. 2 gallons cucumbers (small ones are best) Mix one pint of canning salt with a gallon of water and bring to a boil. Place cucumbers t in a large pickle crock and cover with the boiling salt water.  Let stand one week in a cool place. On the 8th day: Drain and cover with boiling water. On the 9th day: Slit cucumbers lengthwise and cover with hot alum water (hot alum water - 7 level teaspoons alum to 1 gallon of water) On the 10th day: Drain and cover with boiling water. On the 11th d...

25 -28 Tomatoes 2 large onions , minced 4 garlic cloves , minced 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon cracked pepper 1 tablespoon sugar 2 tablespoons parsley , chopped 1 tablespoon oregano 1 tablespoon basil 1 teaspoon rosemary 1 teaspoon celery seed 2 teaspoons ...

15 lbs of tomatoes (peeled and seeded) 2 med onions, chopped 1 red bell pepper, chopped 5 cloves of garlic, minced 1 Tbls vegetable oil 2 Tbls fresh basil 1 tsp salt 1/2 tsp black pepper 1 Tbls sugar 1 tsp dried parsley 1/2 tsp red pepper flakes (optional) 2 Tbls dried oregano 2 bay leaves dash of Worcestershire sauce 1 small can of tomato paste {optional; use if your sauce is not thick enough for you} 1/4 c lemon juice (from a bottle; used to acidify) Sauté the onions, garlic, and peppers until they are translucent.  If done of low heat no oil is necessary.  Add tomatoes and spices and simmer until it reaches the desired thickness.  I use an immersion blender to blend it because I'm not fond of chunky style sauce, but you don't have to do that.  Pour into hot, sterile jars to 1/4 inch headspace.  Remove bubbles, wipe rims and put the lids on.  Process in a hot water bath for 40 min. for quarts.  Remove, set...

12 onions 24 bell peppers (red or green or a combination of both) 2 cups of white vinegar 2 cups of sugar 3 Tablespoons of canning salt Finely chop peppers and onions. I use my Kitchen Aid Mixer attachment but you can also use a food processor, or chop them by hand.  After chopping, drain any liquid off of them and put them in a large stock pan.  Add enough water to cover and let it stand for about 5 minutes.  Do NOT drain. Add vinegar, sugar, and salt.  Bring to a boil and boil for 5 minutes. Ladle into hot, sterilized jars leaving 1/2 inch head space.  Remove bubbles.  Wipe rims of jars and put lids on.  Process in a water bath for 10 min. for pints, 20 min. for quarts.  Makes about a dozen pints or 6 quarts.

4 pounds cucumbers, sliced                              8 small onions, sliced                              1/2 cup canning salt                              5 cups sugar 4 cups white vinegar                              2 tablespoons mustard seed                              2 teaspoons ...

Ingredients   36 medium tomatoes, peeled and quartered   4 medium bell peppers, chopped   3 large onions, chopped   2 cans (12 ounces each) tomato paste   1-3/4 cups white vinegar  3/4  cup sugar   1 medium sweet red pepper, chopped   15 garlic cloves, minced   4 to 5 jalapeno peppers, seeded and chopped   1/4 cup canning salt Directions 1. Blanch tomatoes, peel, seed, and chop.  You can leave the seeds in if you like. 2. In a large stockpot, cook tomatoes, uncovered, over medium heat for 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.   3. Stir in the green peppers, onions, tomato paste, vinegar, sugar, red pepper, garlic, jalapenos, canning salt, and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. 3. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 ...

Ingredients 4 cups water 10 cups sugar 4 lemons 24 clementines, seedless 2 small packages fruit pectin plus hot water listed on package Equipment 8 to 9 pint sized, sterile canning jars Instructions Cut clementines and lemons into quarters removing the naval end. Be sure to remove the seeds from the lemons. Leave the skins on. Using a food processor, chop the clementines and lemons fairly thin. Your food processor may not hold all of the citrus at one time; if so do this in batches. Place the chopped citrus in a large pot. Add ten cups of sugar and four cups of water to the citrus and mix well. Over a medium heat, cook the mixture for forty minutes stirring often to prevent burning and sticking to the bottom of the pan. When the cooking time is close to an end, mix together 2 packages of fruit pectin in a bowl following the manufacturers instructions. Stir the prepared pectin into the marmalade and let boil for one minute. Ladle into warm jars while hot, cover...