my mother's apple butter

1 c water
1/2 c cider vinegar
10 c apple pulp
1/2 as much sugar (white or brown pulp
2 tsp cinnamon
1/2 tsp ground cloves
1 tsp allspice
1 tsp nutmeg
2 oranges, peel, pulp & juice (cut peel fine)

Cook apples, mash, put thru sieve thing and measure pulp. Use half as much sugar. Add rest of ingredients. Cook apples with lid before sieving. Cook pulp etc. uncovered for 2 hours. Put in jars and parafin.

my mother's bread and butter pickles

whole recipe

1/2 recipe

1/3 recipe


4 quarts sliced unpeeled medium cucumbers 8 c 5 1/2 c
6 medium white onions, sliced 3 2
2 green peppers, chopped 1 1/2
3 whole cloves of garlic 2 1
1/3 c salt 2 tbsp + 2 tsp 1 tbsp + 2 tsp
3 c sugar 1 1/2 c 1 c
1 1/2 tsp turmeric 3/4 tsp 1/2 tsp
1 1/2 tsp celery seed 3/4 tsp 1/2 tsp
2 tbsp mustard seed 1 tbsp 2 tsp
2 c vinegar 1 c 2/3 c

Slice cucumbers thinly. Add onions, peppers, whole cloves of garlic and salt. Cover with cracked ice. Mix well. Let stand 3 hours. Drain well. Combine remaining ingredients and pour over cucumber mixture. Heat just to a boil. Keep in fridge or put in sterilized jars.

mincemeat

1 lb apples 2 tsp cinnamon
1/2 lb suet
1 tsp mace
 1 lb raisins 1 tsp cloves
1 lb currants 1 tsp allspice
1 oz citron 1 tsp nutmeg
1/2 oz candied orange peel 1 lb brown sugar
1/2 oz candied lemon peel 1 c brandy
Shred suet, peel apples and put them through a food chopper with candied peels.  Mix thoroughly with remaining ingredients.  Spoon into jars and let stand for 1 month.  Add more apples and sugar if desired when making pies.

pickled beets

8 small beets (1 kg) peeled           
1 c cider vinegar                   
1 tsp salt                       
1/4 c sugar   
5 peppercorns
1 tsp pickling spice
1 bay leaf
Fresh dill (opt)               

Wash and rinse 1 qt jar or 4 x 1/2 pt jars. Keep jars in simmering water. Wash beets and boil in salted water 40 min or until barely tender. Slice and put in jars, having retained 1 c of the cooking water. Combine reserved liquid with remaining ingredients bring to boil, then pour into jars until 1/4" from tops. Seal and refrigerate 10 days. For "putting up" process jars in boiling water for 10 min. Cool and check seals. Label.