Browse Items (74 total)
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Peach Jam
Peach Jam
2 C crushed peaches
2 C water
1 pkg pectin
1 pkg orange Kool aid
Bring to boil add 6C sugar. Boil
3 minutes longer
Card 1 Back: blank
---
# Peach Jam
## Ingredients
- 2 cups crushed peaches
- 2 cups water
- 1 pkg pectin
- 1 pkg orange Kool-Aid
## Instructions
1. Combine crushed peaches, water, pectin, and orange Kool-Aid in a pot and bring to a boil.
2. Add 6 cups sugar and boil 3 minutes longer. -
Venison Jerky
Venison Jerky
1 pkg. instant meat marinade
3/4 c. cold water — 1/2 tsp. liquid smoke
1/4 tsp. garlic powder - 1/4 tsp. onion powder
1/4 tsp. black pepper - 1/2 tsp. Tabasco sauce
Cover meat with marinade, piercing
meat with fork. Marinate overnight. Dry
at 150°-175° in oven for 3-3½ hours.
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---
# Venison Jerky
## Ingredients
- 1 pkg. instant meat marinade
- 3/4 cup cold water
- 1/2 tsp. liquid smoke
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. black pepper
- 1/2 tsp. Tabasco sauce
## Instructions
1. Combine marinade package, cold water, liquid smoke, garlic powder, onion powder, black pepper, and Tabasco sauce.
2. Cover meat with marinade, piercing meat with a fork to allow penetration.
3. Marinate overnight.
4. Dry at 150°–175°F in oven for 3–3 1/2 hours.
## Editor's Notes
- **Venison quantity not specified** — the card lists no amount of venison. A standard packet of instant meat marinade typically treats 1–2 lbs. of meat.
- **"instant meat marinade"** — a packaged dry or liquid marinade mix common in mid-20th century cooking; brands such as Adolph's Meat Marinade were widely available in this era. -
Wise Beef Jerky
Wise Beef Jerky
1 flank steak (1½ lbs.) 1 tsp. seasoned salt
1/3 tsp. garlic powder - 1/3 tsp. black pepper
1 tsp. Accent - 1 tsp. onion powder
1/4 cup Worcestershire sauce - 1/4 C. soy sauce.
Trim off all fat. Semi-freeze meat. Cut
with grain to 1/8-1/4" thick slices. Combine
seasonings with sauces. Place in pyrex dish
& add meat. Cover meat well with sauce.
Marinate over-night. Dry at 140° for 6-8
hours.
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# Wise Beef Jerky
## Ingredients
- 1 flank steak (1 1/2 lbs.)
- 1 tsp. seasoned salt
- 1/3 tsp. garlic powder
- 1/3 tsp. black pepper
- 1 tsp. Accent (MSG seasoning)
- 1 tsp. onion powder
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
## Instructions
1. Trim all fat from the flank steak.
2. Semi-freeze the meat.
3. Cut with the grain into 1/8–1/4" thick slices.
4. Combine all seasonings with the sauces.
5. Place the sauce mixture in a Pyrex dish and add the meat.
6. Cover the meat well with the sauce.
7. Marinate overnight.
8. Dry at 140°F for 6–8 hours. -
Dill Pickles
Edna Stockman
Place a small bulb of garlee
& a small amount of dill in a
jar.
Pack jar with medium size
cucumbers & put more dill on top
Pour boiling solution of water
& vinegar & salt over cukes completly
filling jar & seal. over
Back:
Boiling solution of water &
vinegar, salt in following amts.
1 gal. Water
1 cups salt
2 " vinegar
Let stand 6 weeks before
using.
---
# Dill Pickles
*Recipe from the kitchen of Edna Stockman*
## Ingredients
- 1 small bulb garlic (per jar)
- Dill (small amount per jar, plus more for top)
- Medium size cucumbers
### Brine (per 1 gallon water)
- 1 gal. water
- 1 cup salt
- 2 cups vinegar
## Instructions
1. Place a small bulb of garlic and a small amount of dill in the bottom of a jar.
2. Pack the jar with medium size cucumbers.
3. Put more dill on top of the cucumbers.
4. Prepare a boiling solution of water, vinegar, and salt in the following amounts: 1 gallon water, 1 cup salt, 2 cups vinegar.
5. Pour the boiling solution over the cucumbers, filling the jar completely.
6. Seal the jar.
7. Let stand 6 weeks before using. -
Dill Pickles
Dill Pickles
Place a small bud
of garlic & a small amount of
dill in bottom of each quart
jar.
Pack jar with medium sized
cucumbers and put more dill
on top of jar.
Pour boiling solution of water vinegar
and salt over cucumbers completely
filling jar. Seal jars.
Back:
the boiling solution of water vinegar
and salt is of the following
proportions
1 gal water
2 cups of Vinegar
1 cup of Salt
Let pickles stand for 6 weeks
before using.
---
# Dill Pickles
*Recipe from the kitchen of Edna Stockman*
## Ingredients
- Small bud of garlic (per quart jar)
- Small amount of dill (per quart jar, plus more for top)
- Medium sized cucumbers
### Brine (per gallon batch)
- 1 gallon water
- 2 cups vinegar
- 1 cup salt
## Instructions
1. Place a small bud of garlic and a small amount of dill in the bottom of each quart jar.
2. Pack the jar with medium sized cucumbers.
3. Put more dill on top of the jar.
4. Prepare the boiling solution by combining 1 gallon water, 2 cups vinegar, and 1 cup salt; bring to a boil.
5. Pour the boiling solution over the cucumbers, completely filling each jar.
6. Seal jars.
7. Let pickles stand for 6 weeks before using. -
Government Sauce
GOVERNMENT SAUCE
3 quarts ripe tomatoes, peeled and chopped
2 quarts apples, peeled, cored and chopped
5 medium onions, chopped
2 cups vinegar
1¾ cups sugar
1½ teaspoons paprika
1 teaspoon dry mustard
1 teaspoon cinnamon
½ teaspoon cloves
2 teaspoons salt
Combine prepared vegetables and apples with other
ingredients. Cook until mixture is thickened, stirring
occasionally, usually about 30 minutes. Pour into hot,
sterilized jars and seal. If you prefer to insure the seal by
processing, process for 10 minutes in boiling water bath.
Yields 7 to 8 pints.
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# Government Sauce
*Yields 7 to 8 pints*
## Ingredients
- 3 quarts ripe tomatoes, peeled and chopped
- 2 quarts apples, peeled, cored and chopped
- 5 medium onions, chopped
- 2 cups vinegar
- 1 3/4 cups sugar
- 1 1/2 tsp paprika
- 1 tsp dry mustard
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 tsp salt
## Instructions
1. Combine prepared vegetables and apples with all other ingredients.
2. Cook until mixture is thickened, stirring occasionally, usually about 30 minutes.
3. Pour into hot, sterilized jars and seal.
4. If you prefer to insure the seal by processing, process for 10 minutes in a boiling water bath. -
Zuchunni Relish
Zuchunni Relish
Grind and let stand over night 10 cups zucchinni, 4c onion
5 T salt. Drain and rinse in cold water and add:
2½ C vinegar
5 C suggar
1 tsp nutmeg
1 tsp dry mustard
1 tsp tummeric
2 T corn starch
2 tsp celery seed
¼ tsp black pepper
1 ? or more red or green peppers chopped fine.
each
Mix and cook 30 min. Put in jars and seal. Put in
hot water bath and process 5 minutes to 10 min.
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# Zuchunni Relish
## Ingredients
- 10 cups zucchini, ground
- 4 cups onion, ground
- 5 Tbsp salt
- 2 1/2 cups vinegar
- 5 cups sugar
- 1 tsp nutmeg
- 1 tsp dry mustard
- 1 tsp turmeric
- 2 Tbsp corn starch
- 2 tsp celery seed
- 1/4 tsp black pepper
- 1 or more each red and green peppers, chopped fine
## Instructions
1. Grind zucchini and onion and let stand overnight with the salt.
2. Drain and rinse in cold water.
3. Add vinegar, sugar, nutmeg, dry mustard, turmeric, corn starch, celery seed, black pepper, and chopped peppers.
4. Mix and cook 30 minutes.
5. Put in jars and seal.
6. Put in hot water bath and process 5 to 10 minutes. -
German Dill Pickles
German Dill Pickles
3 qts & 1 cup water good
1 qt vinegar 1C salt.
mix the ingredients, bring to
boiling, then cool. Fill qts jars
with cucumbers 3in long and
split length wise into quarters
add ¼ tsp of powdered alum
Back:
to each qt. 1 big bunch of dill
and a small clove garlic
pour over the pickling syrup
& seal. one may add grape
leaves. this makes about
6 qts. of pickles
---
# German Dill Pickles
*Makes about 6 quarts*
## Ingredients
- 3 qts & 1 cup water
- 1 qt vinegar
- 1 cup salt
- Cucumbers, 3 inches long, split lengthwise into quarters
- 1/4 tsp powdered alum per quart jar
- 1 big bunch of dill per quart jar
- 1 small clove garlic per quart jar
- Grape leaves (optional)
## Instructions
1. Mix the water, vinegar, and salt together. Bring to boiling, then cool.
2. Fill quart jars with cucumbers that are 3 inches long and split lengthwise into quarters.
3. Add 1/4 tsp of powdered alum to each quart jar.
4. Add 1 big bunch of dill and a small clove of garlic to each quart jar.
5. Pour the pickling syrup over the cucumbers and seal.
6. One may also add grape leaves.
## Editor's Notes
- **"go"** — A mark appears after "3 qts & 1 cup water" on the first line; it appears to be a stray marking or annotation rather than an ingredient or instruction. It has been omitted from the formatted recipe.
- **"garlie"** — Transcribed as written; clearly intended as "garlic."
- **"1 qt vinegar"** and **"1C salt"** — Written on the same line separated by spacing; formatted as two separate ingredients for clarity.
- **"powdered alum"** — Alum (potassium aluminum sulfate) was historically used in home pickle-making to maintain crispness. **Food safety note:** The USDA no longer recommends alum in modern home canning, as it is unnecessary when proper techniques are used and may cause digestive issues in large quantities. Consult current USDA or National Center for Home Food Preservation guidelines before using.
- **"seal"** — The card instructs to pour hot brine and seal, consistent with hot-pack canning. **Food safety note:** This recipe does not specify processing in a boiling water bath. Modern food safety guidelines recommend processing pickles in a boiling water bath canner for shelf stability. Consult current canning guidelines.
- **Brine cooling** — The card states to bring the brine to a boil then cool before pouring. This is somewhat unusual for canning; it may be intended as a cold-pack or refrigerator pickle method. The instruction has been reproduced as written.
- Instructions are split across both sides of the card.
- **Completeness tag:** `minor-gaps`
- **Source type:** `personal` -
Lime Pickles
Lime Pickles
Slice 7 - 10# cucumbers or zucchini. Soak 24 hours
in 1 cup hydrated lime to a gallon of cold water.
Rinse well, let soak 4 hours changing water
each hour. Boil and pour over cucumbers.
10 c. sugar
1½ tbsp. salt
1 tbsp. mixed spices
2 qts. white vinegar
1 tsp. whole clove
1 tsp. celery seed
Food coloring
Set 24 hours.
Boil 1 hour - can.
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# Lime Pickles
## Ingredients
- 7–10 lbs cucumbers or zucchini, sliced
- 1 cup hydrated lime
- 1 gallon cold water *(for lime soak)*
**Brine:**
- 10 cups sugar
- 1 1/2 Tbsp salt
- 1 Tbsp mixed spices
- 2 qts white vinegar
- 1 tsp whole cloves
- 1 tsp celery seed
- Food coloring
## Instructions
1. Slice 7–10 lbs of cucumbers or zucchini.
2. Soak slices for 24 hours in a solution of 1 cup hydrated lime to 1 gallon of cold water.
3. Rinse well, then let soak 4 hours, changing the water each hour.
4. Combine all brine ingredients (sugar, salt, mixed spices, white vinegar, whole cloves, celery seed, and food coloring) and bring to a boil.
5. Pour the boiling brine over the cucumbers.
6. Let sit (set) 24 hours.
7. Boil 1 hour, then can.
## Editor's Notes
- **"hydrated lime"** — This is calcium hydroxide (pickling lime, also called slaked lime), used to firm pickles. It is distinct from citrus lime. Modern food safety guidance from the USDA cautions that excess lime must be thoroughly rinsed away before canning, as residual lime can affect the acidity needed for safe preservation. The recipe's instruction to rinse well and soak with water changes for 4 hours addresses this, but modern canners are advised to consult current USDA canning guidelines. -
Aunt Frances Pickles
Aunt Frances Pickles (Lazy Housewife)
Slice pickles in jars.
Boil together: 1 c sugar
1 c vinegar
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
dill + onion if desired
Pour over hot & seal
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# Aunt Frances Pickles (Very Homemade)
*From the kitchen of Aunt Frances*
## Ingredients
- Pickles (sliced, packed in jars)
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
- 1 tsp celery seed
- 1 tsp mustard seed
- Dill and onion, if desired
## Instructions
1. Slice pickles and place in jars.
2. Boil together the sugar, vinegar, salt, celery seed, mustard seed, and dill and onion if desired.
3. Pour hot brine over pickles and seal. -
Chili Sauce
Chili Sauce. (Mrs. Blooms recipe)
1 pk. ripe tomatoes
2 c. chopped onions 1 tbsp cinnamon
3 " green peppers 1 " ginger
3 c. sugar 1 " nutmeg
1/2 c. salt 1 tsp or a little
1 1/2 qts vinegar less of cayenne
pepper.
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# Chili Sauce
*Recipe from the kitchen of Mrs. Bloom*
## Ingredients
- 1 peck ripe tomatoes
- 2 cups chopped onions
- 3 cups green peppers
- 3 cups sugar
- 1/2 cup salt
- 1 1/2 qts vinegar
- 1 Tbsp cinnamon
- 1 Tbsp ginger
- 1 Tbsp nutmeg
- 1 tsp cayenne pepper (or a little less)
## Instructions
1. Combine all ingredients.
2. Cook and process as desired for chili sauce. -
Saccharin Pickles
Saccharin Pickles
Wash cucumbers and dry
thoroly. 2 qts of vinegar 1/4 c
salt, 1½ tsp ground cinnamon
½ tsp ground cloves, ½ tsp allspice
3 tbsp dry ground mustard, 2 tsp
powdered alum. 1tsp saccharin
½ c. of prepared horse radish
mix ingredients thoroly and
Back:
pour over cucumbers packed
in jars - This amount is
sufficient to cover 4 qts of
pickles
---
# Saccharin Pickles
*Makes enough brine to cover 4 quarts of pickles*
## Ingredients
- Cucumbers, washed and dried thoroughly
- 2 qts vinegar
- 1/4 c salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 3 Tbsp dry ground mustard
- 2 tsp powdered alum
- 1 tsp saccharin
- 1/2 c prepared horseradish
## Instructions
1. Wash cucumbers and dry thoroughly.
2. Mix all remaining ingredients thoroughly.
3. Pour brine mixture over cucumbers packed in jars.