Zucchini, cubed
Tomatoes, peeled and diced
Onion, minced
Green pepper, chopped

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.

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CHILI SAUCE - HARRIET MILLECAM AND RITA STARK

This is not a spicy sauce--it goes well with meats or as a condiment.

12 to 14 lbs. tomatoes - about 20 cups
4 cups chopped celery
2-1/2 cups chopped onions (about 5 large ones)
2-1/2 cups chopped green pepper - about 5 very large ones
6 cinnamon sticks
4-1/2 cups brown sugar
4 cups cider vinegar
1/4 cup salt
1 Tbsp. dry mustard
1-1/2 tsp. ground cloves

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.

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GREEN TOMATO SALSA
BELVA PERRY AND BARBARA CARTER
8 pints

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
4 quarts green tomatoes (chopped, rinsed and drained)
3 green peppers, chopped
2 medium onions, chopped
8 cloves garlic, minced
3 Tbsp. salt
1 Tbsp. chili tepinas, finely ground
1 Tbsp. cumin
2 cups jalapeno peppers, chopped
3 Tbsp. brown sugar
3 cups cider vinegar

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.

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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
Pickling onions
Cucumbers - cut small ones into chunks, slice larger ones

(Other recipes also add green peppers, cut into strips and wedges of green tomatoes.) You need a total of about 12 quarts of cut vegetables.

Soak vegetables overnight in salted water. Use 2 cups salt to each gallon water.

Make a syrup of:

1 quart white vinegar
4 cups sugar
3 Tbsp. flour
2 Tbsp. cornstarch
1 cup water
1 Tbsp. turmeric
6 Tbsp. mild dry mustard (such as French's)

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BOBBI NAGLE'S CUCUMBER CHIPS (ALSO CALLED CRYSTAL PICKLES)

These are a favorite at both the Perry and Carter homes.

1 large green pepper
4 large unpeeled cucumbers
5 small white onions, thinly sliced
1 clove garlic
1/4 cup non-iodized salt
1 quart cold water
14 ice cubes

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
1-1/2 cups white vinegar
1 Tbsp. mustard seed
1 tsp. celery seed
1 tsp. ground turmeric
1/4 tsp. alum

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.

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WE FOUND A TREASURE! WHILE LOOKING FOR BIRTH CERTIFICATES AND IMPORTANT PAPERS, BARB FOUND THESE RECIPES FROM LOUISE MEARS, WHO IS GRANDMA MILLECAM'S SISTER.

 
BREAD AND BUTTER PICKLES (Dated Oct. 10, 1929)

15 cucumbers (peeled)
5 onions
1/2 cup salt

Cover with water and let stand 30 minutes.

1 tsp. mustard
3 cups vinegar
1 tsp. celery seed
1/4 tsp. turmeric
1 tsp. ginger
1-1/2 cups sugar

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.)

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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
2 lemons
...............
10 cups sugar
1 bottle Certo

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.

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WALT'S BLACKBERRY SYRUP - WALTER CARTER 

Walt makes this as a special gift for his relatives in Utah , where blackberries are not found.

3 cups sugar
3 cups blackberry juice

Bring to a boil and boil exactly 1 minute. Put in bottles and process for 10 minutes.

RHUBARB CONSERVE - HARRIET MILLECAM

3 lbs. rhubarb
2 lbs. sugar

Wash and cut rhubarb. Combine with sugar and let stand overnight. Cook for 45 minutes and add 1 cup nuts, also pineapple if desired.

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3-1/2 cups flour
2 cups whole wheat flour
1 cup rye flour
1 cup cornmeal
2 cups cracked wheat
1/2 cup dry milk
1 Tbsp. salt
1 pkg. yeast
1 pint stock
1 egg

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