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Pear Conserve
Pear Conserve (from Gladys)
6 lbs. pears
1 can crushed pineapple
2 oranges sliced with peels
8 c. sugar
Combine & let stand overnite. Simmer
until desired thickness. Before
removing from heat, add 1 pint
or 1 c. Marachino Cherries
(over)
Back:
Add an apple to encourage
jellying. Does not sheath
off spoon unless boiled for hours
& is then too thick. It would be
better if not so stiff —
---
# Pear Conserve
*From Gladys*
## Ingredients
- 6 lbs. pears
- 1 can crushed pineapple
- 2 oranges, sliced with peels
- 8 cups sugar
- 1 pint or 1 cup maraschino cherries
- 1 apple (to encourage jellying)
## Instructions
1. Combine pears, pineapple, oranges, and sugar and let stand overnight.
2. Simmer until desired thickness.
3. Before removing from heat, add 1 pint or 1 cup maraschino cherries.
4. Add an apple to encourage jellying.
5. Note: Does not sheet off spoon unless boiled for hours, and is then too thick. It would be better if not so stiff. -
Microwave Lemon Marmalade
Marmalade
Microwave Jam from Alan Holcombe
Any citrus or combination of citrus can be
substituted for the lemons. Cooking time
may vary according to type of fruit.
3 large lemons (500 gr) about 18 oz.
1½ c water
3 C sugar
Quarter lemons; discard seeds Chop lemon
in processor or blender & place in deep dish
with water. Cook on high 10 minutes or till
rind is tender. Stir in sugar. Cook on
high 18 min or until jells when tested on
cold saucer. Stir occasionally while cooking.
over
Back:
Stand 5 min before pouring into
sterile jars. Seal when cold.
Makes about 2 cups
——————————————
Alan peels lemons with potato peeler
& discards white pith
---
# Microwave Lemon Marmalade
*From Alan Holcombe*
> Any citrus or combination of citrus can be substituted for the lemons. Cooking time may vary according to type of fruit.
## Ingredients
- 3 large lemons (500 g / about 18 oz)
- 1 1/2 cups water
- 3 cups sugar
## Instructions
1. Quarter lemons and discard seeds. Chop lemon in processor or blender.
2. Place chopped lemon in a deep dish with water.
3. Cook on high for 10 minutes, or until rind is tender.
4. Stir in sugar.
5. Cook on high for 18 minutes, or until mixture jells when tested on a cold saucer. Stir occasionally while cooking.
6. Stand 5 minutes before pouring into sterile jars.
7. Seal when cold.
> Makes about 2 cups.
> Note: Alan peels lemons with a potato peeler and discards white pith. -
Zucchini Wine
ZUCCHINI WINE
1 gallon warm water
4 cups sugar
6 pounds chopped up zucchini
1 teaspoon yeast nutrient
1 campden tablet
1/2 teaspoon pectic enzyme
1/8 teaspoon grape tannen
1 teaspoon acid blend
1 packet wine yeast
Dissolve the sugar in the water. Blend
the zucchini and the sugar water in a
4-gallon plastic container. Add the yeast
nutrient, campden tablet, pectic enzyme,
grape tannen and acid blend. Cover the
container. Let the mixture set for 30 to 36
hours.
Sprinkle a packet of wine yeast on top
of the mixture and let stand from 8 to 12
hours. Stir mixture thoroughly. Let mix-
ture set for 5 days in a room where the
temperature is about 70 degrees. Stir the
mixture once daily; keep it covered at all
times, except when stirring.
Filter the mixture and place liquid in
clean glass gallon jugs, leaving room for
expanding foam.
Attach a fermentation lock to the top of
the jugs. Leave fermenting wine in the
jugs for about 3 weeks.
Syphon the wine into clean jugs, taking
care to exclude all sediment. Replace the
fermentation lock and let set for another 2
weeks. Replace the fermentation lock
with air tight jug caps. Allow to age for 3
months before drinking.
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# Zucchini Wine
## Ingredients
- 1 gallon warm water
- 4 cups sugar
- 6 pounds chopped up zucchini
- 1 tsp yeast nutrient
- 1 campden tablet
- 1/2 tsp pectic enzyme
- 1/8 tsp grape tannen
- 1 tsp acid blend
- 1 packet wine yeast
## Instructions
1. Dissolve the sugar in the water.
2. Blend the zucchini and the sugar water in a 4-gallon plastic container.
3. Add the yeast nutrient, campden tablet, pectic enzyme, grape tannen and acid blend.
4. Cover the container. Let the mixture set for 30 to 36 hours.
5. Sprinkle a packet of wine yeast on top of the mixture and let stand from 8 to 12 hours.
6. Stir mixture thoroughly. Let mixture set for 5 days in a room where the temperature is about 70 degrees.
7. Stir the mixture once daily; keep it covered at all times, except when stirring.
8. Filter the mixture and place liquid in clean glass gallon jugs, leaving room for expanding foam.
9. Attach a fermentation lock to the top of the jugs. Leave fermenting wine in the jugs for about 3 weeks.
10. Syphon the wine into clean jugs, taking care to exclude all sediment.
11. Replace the fermentation lock and let set for another 2 weeks.
12. Replace the fermentation lock with air tight jug caps.
13. Allow to age for 3 months before drinking. -
Blueberry Liqueur
BLUEBERRY LIQUEUR
4 cups blueberries, fresh or dry
pack frozen
3 cups gin or vodka
1 cup water
½ teaspoon whole cloves
½ teaspoon whole coriander
2 cups sugar
Mash berries in glazed ceramic or glass
container. Add gin or vodka, water, cloves
and coriander. Cover container and let
stand at room temperature for 10 days.
Mixture should be a dark bluish-black col-
or.
Strain mixture through a fine sieve into
another glass or ceramic container. Dis-
card residue. Add sugar and stir until sug-
ar is dissolved. Let stand at room temper-
ature for 24 hours. Pour through a fine
mesh strainer or cheesecloth, bottle and
cap. Yields 1 quart.
Note: To keep sediment out of serving
glasses, pour carefully and slowly from
bottle.
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# Blueberry Liqueur
## Ingredients
- 4 cups blueberries, fresh or dry pack frozen
- 3 cups gin or vodka
- 1 cup water
- 1/2 tsp whole cloves
- 1/2 tsp whole coriander
- 2 cups sugar
## Instructions
1. Mash berries in a glazed ceramic or glass container.
2. Add gin or vodka, water, cloves, and coriander.
3. Cover container and let stand at room temperature for 10 days. Mixture should be a dark bluish-black color.
4. Strain mixture through a fine sieve into another glass or ceramic container. Discard residue.
5. Add sugar and stir until sugar is dissolved.
6. Let stand at room temperature for 24 hours.
7. Pour through a fine mesh strainer or cheesecloth, bottle, and cap. Yields 1 quart.
8. Note: To keep sediment out of serving glasses, pour carefully and slowly from bottle. -
Banana Liquor
Banana Liquor
2 cups crystal rock candy
3 cups 100 proof vodka
2 large banannas cut in small pieces
1/2 lemon cut in small pieces (use rhine)
Place in 1/2 gallon jar and permit to set for
2 weeks. Strain and bottle.
Back: blank
---
# Banana Liquor
## Ingredients
- 2 cups crystal rock candy
- 3 cups 100 proof vodka
- 2 large bananas, cut in small pieces
- 1/2 lemon, cut in small pieces (use rind)
## Instructions
1. Place all ingredients in a 1/2 gallon jar and permit to set for 2 weeks.
2. Strain and bottle. -
Green Tomato Relish
Green Tomato Relish
This recipe makes 6 pints and you'll wish it
made more. Put the following ingredients through
a food chopper, using a medium blade:
12 pounds green tomatoes
5 red peppers
6 green peppers
6 onions
Sprinkle thoroughly with 1/2 cup salt. Let stand
overnight. Drain thoroughly.
Add:
5 cups sugar
1-1/2 quarts cider vinegar
1 teaspoon ground cinnamon
Simmer slowly for 1 hour. Mix together:
1 teaspoon turmeric
1 teaspoon mustard
2 tablespoons flour
Stir into the mixture and cook 15 minutes
longer, stirring from time to time to prevent stick-
ing. Pack into hot, sterilized jars and seal at once.
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---
# Green Tomato Relish
## Ingredients
- 12 lbs green tomatoes
- 5 red peppers
- 6 green peppers
- 6 onions
- 1/2 cup salt
- 5 cups sugar
- 1-1/2 quarts cider vinegar
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp mustard
- 2 Tbsp flour
## Instructions
1. Put the green tomatoes, red peppers, green peppers, and onions through a food chopper using a medium blade.
2. Sprinkle thoroughly with 1/2 cup salt. Let stand overnight. Drain thoroughly.
3. Add the sugar, cider vinegar, and ground cinnamon. Simmer slowly for 1 hour.
4. Mix together the turmeric, mustard, and flour.
5. Stir into the mixture and cook 15 minutes longer, stirring from time to time to prevent sticking.
6. Pack into hot, sterilized jars and seal at once.
*Makes 6 pints.* -
Dill Pickles
Dill Pickles
2 heads dill
1 piece alum
1 tsp mustard seed
1 Cup Vinegar
2 Cups Water
1 tbsp Salt
Back:
5 empty pts
13 qts
1/2 pt
---
# Dill Pickles
*Yield: approximately 13 quart jars, 5 pint jars, and 1/2 pint (from one batch)*
## Ingredients
### Per Jar
- 2 heads fresh dill
- 1 small piece alum (approximately 1/2 tsp; see Editor's Notes)
- 1 tsp mustard seed
### Brine (per jar, or scale up for batch)
- 1 cup white vinegar
- 2 cups water
- 1 Tbsp pickling salt
### Cucumbers
- Quantity not specified on original card (see Editor's Notes)
- Approximately 65 to 80 medium pickling cucumbers based on recorded yield
## Instructions
1. Wash cucumbers thoroughly and trim blossom ends.
2. Sterilize jars.
3. Place 2 heads dill, 1 piece alum, and 1 tsp mustard seed in the bottom of each jar.
4. Pack cucumbers tightly into jars — whole, halved, or speared as preferred.
5. Combine vinegar, water, and salt in a saucepan; bring to a boil, stirring until salt is dissolved.
6. Pour hot brine over cucumbers, filling to within 1/4 inch of rim.
7. Seal jars while hot. Process in a boiling water bath according to current canning guidelines — 10 minutes for pint jars, 15 minutes for quart jars.
## Editor's Notes
- **Cucumber quantity entirely absent** from original card — the only quantity reference is the yield recorded on the back (5 pint jars, 13 quart jars, 1/2 pint). Working backward from standard jar packing density, approximately 65 to 80 medium pickling cucumbers were used. This is consistent with a full peck batch, matching other large-scale preserve recipes in this collection. -
Green Tomato Pickles
Green Tomato Pickles
Slice 1 pk green tomatoes
and 6 large onions pulled
& sliced, place in layers in
a stone jar, sprinkling each
layer with salt, using 1 C in
all & covering with a large
plate & on this put a weight
so that the juice will form a
Back:
brine to come up over the
vegetables. Let remain overnight.
In the morning drain - thoroughly
dissolve 2½ lbs. brown sugar
in 1 qt of pure vinegar, in a
porcelain kettle, add 1 tb sp each
of cinnamon & allspice - 2 tbsp
mace & tsp of clove & spice tied
into a muslin bag. & cook until
vegetables are tender.
---
# Green Tomato Pickles
*Yield: approximately 6 to 8 pint jars*
## Ingredients
- 1 peck (approximately 10 to 12 lbs) green tomatoes, sliced
- 6 large onions, sliced
- 1 cup pickling salt (for layering)
- 2 1/2 lbs (approximately 5 cups) brown sugar
- 1 qt pure white vinegar
- 1 Tbsp ground cinnamon
- 1 Tbsp ground allspice
- 2 Tbsp mace
- 1 tsp whole cloves
## Instructions
### Day 1 — Salt Draw
1. Slice green tomatoes and onions.
2. In a large stone jar or crock, layer tomatoes and onions alternately, sprinkling each layer with salt — 1 cup total distributed across all layers.
3. Place a large plate directly on top of the vegetables and weight it down so the juice is pressed out and rises up over the vegetables as a brine.
4. Let stand overnight.
### Day 2 — Cook and Can
1. Drain vegetables thoroughly in the morning.
2. Tie cinnamon, allspice, mace, and cloves in a double layer of muslin or cheesecloth to form a spice bag.
3. In a large non-reactive pot (porcelain, enameled, or stainless steel), dissolve brown sugar in vinegar over medium heat.
4. Add spice bag and drained vegetables.
5. Cook until vegetables are tender, stirring occasionally.
6. Remove spice bag.
7. Pack vegetables into sterilized jars using a slotted spoon.
8. Ladle hot syrup over vegetables, filling to within 1/4 inch of rim.
9. Wipe jar rims clean, apply lids and bands, and seal.
10. Process in a boiling water bath for 10 minutes (pint jars) according to current canning guidelines. -
Zucchini Bread and Butter Pickles
ZUCCHINI BREAD
AND BUTTER PICKLES
1 large onion, sliced
6 cups small zucchini, sliced
1/8-inch thick
1/4 cup salt
2 cups cider vinegar
1 cup sugar
1 teaspoon turmeric
1 teaspoon mustard
1 teaspoon celery seed
Slice onion 1/8-inch thick. Place the on-
ions and zucchini in a large bowl. Salt
thoroughly; cover and allow to soak over-
night.
Combine vinegar, sugar, turmeric, mus-
tard seed and celery seed and bring to a
rolling boil. Add zucchini and onions to
pickling solution. Bring to a boil; reduce
heat and simmer 15 minutes. Pack pickles
into hot sterilized pint jars. Fill to within
1/2-inch of top with pickling solution. Seal.
Yields 3 pints.
Back: blank
---
# Zucchini Bread and Butter Pickles
## Ingredients
- 1 large onion, sliced 1/8-inch thick
- 6 cups small zucchini, sliced 1/8-inch thick
- 1/4 cup salt
- 2 cups cider vinegar
- 1 cup sugar
- 1 tsp turmeric
- 1 tsp mustard seed
- 1 tsp celery seed
## Instructions
1. Slice onion 1/8-inch thick. Place the onions and zucchini in a large bowl.
2. Salt thoroughly; cover and allow to soak overnight.
3. Combine vinegar, sugar, turmeric, mustard seed, and celery seed and bring to a rolling boil.
4. Add zucchini and onions to pickling solution. Bring to a boil; reduce heat and simmer 15 minutes.
5. Pack pickles into hot sterilized pint jars. Fill to within 1/2-inch of top with pickling solution. Seal.
6. Yields 3 pints. -
Never-Fail Dill Pickles
NEVER-FAIL DILL PICKLES
2 quarts fresh cucumbers
4 to 8 heads dill
2 tablespoons mixed whole spices, optional
3 tablespoons salt
3 cloves garlic, cut finely, or horseradish
1 cup vinegar
Cold water
Wash cucumbers and prick with fork. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads
of dill through as jar is packed. Add spices, salt, garlic or
horseradish and vinegar. Add cold water to fill jar. Tighten covers almost firmly. Leave for a few days where the
jar may be shaken occasionally until the salt is dissolved.
Do not use for 2 weeks. These pickles "work" or ferment
and look milky in the jars. Sometimes brine will run out
at the top. This does not hurt pickles, but lids must be
tightened firmly after pickles are through working.
If desired, a boiling hot liquid may be poured over the
cucumbers; they are then sealed and will not work. Prick
cucumbers with a fork 3 or 4 times before packing in
jars. The proportions for the hot liquid are: 1 cup vinegar,
3 cups water, 1/4 cup salt. Bring to boil and pour over
cucumbers, dill and garlic packed in jars. Seal at once.
Back: blank
---
# Never-Fail Dill Pickles
## Ingredients
- 2 quarts fresh cucumbers
- 4 to 8 heads dill
- 2 Tbsp mixed whole spices, optional
- 3 Tbsp salt
- 3 cloves garlic, cut finely, or horseradish
- 1 cup vinegar
- Cold water
## Instructions
1. Wash cucumbers and prick with fork.
2. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads of dill through as jar is packed.
3. Add spices, salt, garlic or horseradish, and vinegar.
4. Add cold water to fill jar.
5. Tighten covers almost firmly.
6. Leave for a few days where the jar may be shaken occasionally until the salt is dissolved.
7. Do not use for 2 weeks. These pickles "work" or ferment and look milky in the jars. Sometimes brine will run out at the top. This does not hurt pickles, but lids must be tightened firmly after pickles are through working.
## Hot Liquid Method (Optional)
1. Prick cucumbers with a fork 3 or 4 times before packing in jars.
2. Pack cucumbers, dill, and garlic into jars.
3. Combine 1 cup vinegar, 3 cups water, and 1/4 cup salt. Bring to a boil.
4. Pour boiling hot liquid over cucumbers. Seal at once. Pickles sealed this way will not ferment. -
Turmeric Pickle Chips
Tumeric (Chips)
1 pk cucumbers
2-tbsp tumeric
2 " celery seed
2 " mustard seed
1c. sugar to c. vinegar
mix altogether and bring
to a good boil (over)
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(first slice cucumbers and
let stand over night in
strong salt water brine.
---
# Turmeric Pickle Chips
*Yield: approximately 10 to 12 pint jars*
## Ingredients
- 1 peck (approximately 10 to 12 lbs) cucumbers, sliced into chips
- Strong salt water brine for overnight soak (1 cup pickling salt per gallon water)
- 2 Tbsp turmeric
- 2 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 cup sugar per cup vinegar (enough to cover chips — approximately 3 to 4 cups each; see Editor's Notes)
## Instructions
1. Slice cucumbers into chips.
2. Place in a large crock or bowl and cover with strong salt water brine (1 cup pickling salt per gallon water). Let stand overnight.
3. Drain cucumbers thoroughly.
4. Combine vinegar, sugar, turmeric, celery seed, and mustard seed in a large pot. Mix well.
5. Add drained cucumber chips to the pot.
6. Bring to a full boil, stirring to ensure sugar is dissolved.
7. Pack immediately into sterilized jars and seal while hot. Process according to current canning guidelines. -
3 Day Cucumber Chips
3 day cucumber chips
1 pk of medium size cucumbers
tub full salt and boiling
water to cover. First wash
cucumbers and place in crock
and pour over boiling water wit
salt, do this for 3 days. fourth
day slice into chips, add all
cup of sugar to a cup of
Back:
vinegar enough to cover chips &
boil the sugar & vinegar and
pour chips. Do this for 3 days-
and 4th day, drain again,
and add a little sprig of
black ground pepper, to vinegar and pour
hot into jars and seal at
once (about 3 qts vinegar)*
---
# 3 Day Cucumber Chips
*Yield: approximately 3 quarts*
## Ingredients
### Brine (Days 1–3)
- 1 peck (approximately 10 to 12 lbs) medium cucumbers
- 1 cup pickling salt per gallon boiling water (enough to cover cucumbers)
### Syrup (Days 4–6)
- 3 qts white vinegar (approximately, divided across 3 days)
- 1 cup sugar per cup of vinegar used each day (see Editor's Notes)
### Final Day (Day 7)
- Remaining vinegar from syrup stage
- Ground black pepper to taste
## Instructions
### Days 1 Through 3 — Brine Stage
1. Wash cucumbers thoroughly and place in a large crock.
2. Dissolve salt in boiling water (approximately 1 cup salt per gallon water).
3. Pour boiling salt water over cucumbers to cover completely.
4. Repeat this process each day for 3 days — drain, pour fresh boiling salt water over cucumbers daily.
### Day 4 — Slice and Begin Syrup Stage
1. Drain cucumbers and slice into chips.
2. Combine 1 cup sugar with 1 cup vinegar per batch; bring to a boil.
3. Pour hot syrup over cucumber chips to cover.
4. Repeat daily for 3 days — each day drain off syrup, add fresh sugar and vinegar in equal parts, bring to a boil, and pour back over chips.
### Day 7 — Final Pack and Seal
1. Drain chips completely.
2. Heat remaining vinegar with a generous pinch of ground black pepper to boiling.
3. Pack chips into sterilized jars.
4. Pour hot vinegar over chips to cover.
5. Seal jars immediately while hot. Process according to current canning guidelines.
## Editor's Notes
- **"1 pk cucumbers"** = 1 peck, approximately 10 to 12 lbs whole cucumbers. Standard market quantity of the era; consistent with other large-batch preserve recipes in this collection.