Maystar Family Cookbook
Canning and Misc.
ZUCCHINI AND TOMATO SAUCE FOR CANNING
GREEN TOMATO SALSA
MARIAN'S MUSTARD PICKLES
BOBBI NAGLE'S CUCUMBER CHIPS
BREAD AND BUTTER PICKLES
WALT'S BLACKBERRY SYRUP
AND TOMATO SAUCE FOR CANNING
WALT & BARBARA CARTER
Wash zucchini. Do not peel. Cut into pieces suitable for cooking and eating. Wash, scald and peel tomatoes. Cut as above. Combine with zucchini in large kettle.
Blend a few peeled tomatoes. Add minced onion and chopped green pepper. Bring to boil in kettle, then add zucchini/tomato mixture and bring to boiling point.
Pack hot into clean, hot containers. Add 1/2 tsp. salt to each pint. Cover with boiling liquid, adjust lids . Process pints in pressure cooker at 10 lbs. for 25 minutes and quarts at 10 lbs. for 40 minutes.
This is not a spicy sauce--it goes well with meats or as a condiment.
12 to 14 lbs. tomatoes - about 20 cups
Wash, peel and quarter tomatoes. Place in 8 to 10 quart kettle. Cook for 15 minutes. Drain off 6 cups tomato juice and reserve. Add celery, onions and green pepper and simmer for 1-1/2 hours. Add cinnamon sticks, brown sugar, vinegar, salt, mustard and cloves and simmer for 1-1/2 hours longer. Pour into pint jars and process 5 minutes in a hot water bath.
GREEN TOMATO SALSA
The manager from Olsen's liked the recipe so much he got it from us to use in his deli department.
1/4 cup olive oil
Heat oil in large pot and sauté tomatoes, green peppers, onion and garlic until limp. Add salt, spices, peppers, sugar and cider vinegar. Bring to a boil and boil slowly for 3 hours. Pour hot into jars and process in boiling water bath for 10 minutes per pint or 15 minutes per quart. Let stand 3 weeks before using for better flavor.
MARIAN'S MUSTARD PICKLES - MARIAN FISHER
Marian is Walt Carter's sister. She makes some of the best pickles and also the best dipped chocolates to be found anywhere.
Cauliflower - broken into flowerets
Make a syrup of:
1 quart white vinegar
These are a favorite at both the Perry and Carter homes.
1 large green pepper
Core, seed and chop green pepper. Slice cucumbers to 1/8" thick. Combine vegetables in a large container . Sprinkle with salt. Add cold water and ice cubes and let stand 2 hours. Remove garlic and drain vegetables. Mix together the following:
3-1/2 cups sugar
Add vegetables and bring to a full rolling boil on high heat. Pack into jars to within 1/2 inch from top and process 5 minutes in boiling water bath.
15 cucumbers (peeled)
Cover with water and let stand 30 minutes.
1 tsp. mustard
Combine sugar, spices and vinegar and bring to a boil. Add vegetables and boil 10 minutes more. Place into scalded jars.
(Note: modern instructions add to process for 5 minutes for pint bottles.)
ORANGE MARMALADE - LOUISE MEARS
Louise made this for her husband , Gilbert, who missed the marmalade he had as a boy in England. He not only remained a staunch Anglophile, but had a very 'English' sense of humor. Once he asked Louise and Harriet what they planned to do with the many bushels of fruit they had bought. "Oh," said Louise, "We'll eat what we can, and what we can't, we'll can." Gilbert pondered that for a day or so and then suddenly broke out laughing. "I understand", he said, "You will eat what you are able, and what you are not able to eat you will tin!"
12 medium oranges
Slice fruit. Cover with 3 quarts water and let stand for 24 hours. Then boil 1 hour. Let stand 24 hours. Add 10 cups sugar. Let stand another 24 hours. Boil 1 hour; add 1 bottle Certo and boil for 5 to 10 minutes. Turn into scalded bottles and seal.
Walt makes this as a special gift for his relatives in Utah , where blackberries are not found.
3 cups sugar
Bring to a boil and boil exactly 1 minute. Put in bottles and process for 10 minutes.
3 lbs. rhubarb
Wash and cut rhubarb. Combine with sugar and let stand overnight. Cook for 45 minutes and add 1 cup nuts, also pineapple if desired.
3-1/2 cups flour
Dissolve yeast in warm stock. Mix all ingredients together. Knead a little. It will be a rough mixture. Roll out 1/4 inch thick. Cut into strips 1/2 " wide and the approximate size of a dog biscuit. (There are also cutters you can buy.) Brush with egg wash (1 beaten egg and 1 Tbsp. milk.) Bake at 300 degrees for 45 minutes. Turn off oven and let biscuits sit overnight. They will be nice and hard for dogs to chew.Back to Introduction