Browse Items (89 total)
Sort by:
-
Dill Pickles
Dill Pickles
Wash cucumbers & put in jars
1qt vinegar - 2qts of water
½ Cup salt
dill seed
Boil & pour over cucumbers
Card 1 Back: blank
---
# Dill Pickles
## Ingredients
- Cucumbers, washed
- 1 qt vinegar
- 2 qts water
- 1/2 cup salt
- Dill seed
## Instructions
1. Wash the cucumbers and put them in jars.
2. Combine the vinegar, water, salt, and dill seed. Boil.
3. Pour the boiling mixture over the cucumbers.
## Editor's Notes
- **Cucumber quantity** is not specified on the card; it depends on the number of jars being filled.
- **Processing/sealing** — the card gives no jar sealing or water-bath processing instructions, and no jar size or number. For safe long-term storage, use current tested canning guidelines (e.g., USDA or NCHFP). Otherwise, store the pickles in the refrigerator. -
Relish
Relish
2 large cabbage & equal amount of
tomatoes
3 medium onions
hot pepper
6 T salt
2 C. sugar
1 t. tumeric
1t celery seed
1 qt vinegar
Grind cabbage, onions & tomatoes
Card 1 Back:
mix all ingredients to-gether
& bring to boil- put into jars
& seal.
---
# Relish
## Ingredients
- 2 large cabbages
- Equal amount of tomatoes (to match the cabbage)
- 3 medium onions
- Hot pepper (amount not specified)
- 6 Tbsp salt
- 2 cups sugar
- 1 tsp turmeric
- 1 tsp celery seed
- 1 qt vinegar
## Instructions
1. Grind the cabbage, onions, and tomatoes.
2. Mix all ingredients together and bring to a boil.
3. Put into jars and seal.
## Editor's Notes
- **Food safety:** The card says only to "seal." For safe home canning, use sterilized jars and lids and follow current tested processing guidelines. Do not rely on inversion or seal-while-hot alone. -
Pickled Squash and Cucumbers
Pickled squash + cucumbers
8 cups thin Sliced squash
2 cups small onions sliced
1/2 cup salt
3 cups sugar
2 cups vinegar
2 t mustard seed
2 t. celery seed
Slice squash, onions add
salt cover with water let stand
one hour. Drain, combine sugar,
Card 1 Back:
vinegar, mustard seed, celery
seed - bring to boil add vegetables
& bring to boiling point.
---
# Pickled Squash and Cucumbers
## Ingredients
- 8 cups thin sliced squash
- 2 cups small onions, sliced
- 1/2 cup salt
- 3 cups sugar
- 2 cups vinegar
- 2 tsp mustard seed
- 2 tsp celery seed
## Instructions
1. Slice the squash and onions. Add the salt, cover with water, and let stand 1 hour.
2. Drain.
3. Combine the sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
4. Add the vegetables and bring to the boiling point.
## Editor's Notes
- **Canning/storage** — the card ends at bringing the vegetables to the boiling point. It gives no instructions for jarring, sealing, processing, or storage. Follow current tested canning guidelines if preserving this recipe. -
Sweet Pickles
Sweet pickles
Soak cucumbers 8 days in
brine, wash & cut in inch
pieces.
Soak over night in Alum
water, drain off and pour
boiling water over them &
let stand overnight.
Pack in jars and pour
hot syrup over them. Repeat
for three mornings & seal
Card 1 Back:
The Brine
2 cups salt - 1 gal water
syrup
2 qts vinegar 8 cups sugar
can put dill seed in if want
sweet dill pickles
---
# Sweet Pickles
## Ingredients
- Cucumbers (quantity not stated)
- Alum (amount not stated), dissolved in water for soaking
- Boiling water
### Brine
- 2 cups salt
- 1 gallon water
### Syrup
- 2 quarts vinegar
- 8 cups sugar
- Dill seed (optional; add for sweet dill pickles)
## Instructions
### Brining
1. Soak the cucumbers in the brine for 8 days.
2. Wash the cucumbers and cut them into inch pieces.
### Alum Soak
3. Soak the cucumbers overnight in alum water.
4. Drain off the alum water. Pour boiling water over the cucumbers and let them stand overnight.
### Syrup and Packing
5. Pack the cucumbers in jars and pour hot syrup over them.
6. Repeat for three mornings, then seal.
## Editor's Notes
- **"Alum"** — alum (potassium aluminum sulfate) was used in old pickle recipes to keep pickles crisp. Modern canning authorities no longer recommend it, and it adds nothing to safety. Any home-canned pickles should be processed according to current tested guidelines, because "seal while hot" alone does not guarantee a safe product. -
Dilled Okra Pickles
Dilled Okra Pickles
okra
dill seeds
1 qt. water
1 pt. vinegar
1/2 c. salt
pack okra in jars, make
brine of water, vinegar & salt,
heat to boiling pour over okra
& seal. Let stand 3 or 4 weeks
before using
Card 1 Back: blank
---
# Dilled Okra Pickles
## Ingredients
- Okra
- Dill seeds
- 1 qt water
- 1 pt vinegar
- 1/2 cup salt
## Instructions
1. Pack okra in jars.
2. Make a brine of the water, vinegar, and salt. Heat to boiling.
3. Pour the hot brine over the okra and seal.
4. Let stand 3 or 4 weeks before using. -
Squash Pickles
Squash pickles
2 gal. sliced - squash
3 large onions - sliced
1 c. salt
6 c. vinegar
6 c. sugar
3 T.bsp. celery seed
3 T bsp. mustard seed
3 T bsp. ginger
3 T bsp. turmeric
(over)
Card 1 Front:
Add salt in ice water. Cover
squash & onions. Let stand for 2 hrs.
Bring all spices, sugar & vinegar to a
boil. Drain squash, onions, pour
in mixture, & return to a boil.
Boil 2 minutes. Let stand in hot
mixture for 3 minutes. Take fork
& put squash in jars. Pour mix-
ture over squash.
Card 1 Back:
---
# Squash Pickles
## Ingredients
- 2 gal. sliced squash
- 3 large onions, sliced
- 1 cup salt
- 6 cups vinegar
- 6 cups sugar
- 3 Tbsp celery seed
- 3 Tbsp mustard seed
- 3 Tbsp ginger
- 3 Tbsp turmeric
## Instructions
1. Add the salt to ice water. Pour over the sliced squash and onions to cover. Let stand for 2 hours.
2. Bring all the spices, sugar, and vinegar to a boil.
3. Drain the squash and onions. Pour the hot mixture over them and return to a boil.
4. Boil for 2 minutes.
5. Let stand in the hot mixture for 3 minutes.
6. Using a fork, lift the squash into jars.
7. Pour the hot mixture over the squash. -
Best of All Pickles
Best of all Pickles - YIELD 4 QUARTS
4 qts cucumbers, 3-4" long
3-4 onion slices per quart
2 celery sticks
8 bunches of dill
4 c. sugar
1/2c. salt
1 qt. vinegar
1 pint water
Pick and pack cucumbers the same day. Wash and
cut lengthwise and pack into jars. Place 3-4 onion slices
and 2 bunches dill in each quart. Dissolve 4c. sugar,
1/2c salt in 1 qt vinegar and 1 pint water. Heat to
boiling. Pour over cucumbers at once while hot & seal.
Place in cool place Ready to serve in about 1 month.
Card 1 Back: blank
---
# Best of All Pickles
*Yields 4 quarts*
## Ingredients
- 4 qts cucumbers, 3–4" long
- 3–4 onion slices per quart
- 2 celery sticks
- 8 bunches of dill
- 4 cups sugar
- 1/2 cup salt
- 1 qt vinegar
- 1 pint water
## Instructions
1. Pick and pack cucumbers the same day.
2. Wash and cut lengthwise and pack into jars.
3. Place 3–4 onion slices and 2 bunches of dill in each quart.
4. Dissolve 4 cups sugar and 1/2 cup salt in 1 qt vinegar and 1 pint water.
5. Heat to boiling.
6. Pour over cucumbers at once while hot and seal.
7. Place in a cool place. Ready to serve in about 1 month. -
Carrot Raisin Relish
Card 1 Front of recipe RCA0009-20260629-0049
Carrot Raisin Relish
8c. coarsely shredded carrots
1 (15oz) pkg golden raisins
4c. water
1c. cider vinegar
1 tsp. mace
2c. sugar
① In large saucepan combine carrots, raisins, water,
vinegar & mace. Simmer, covered 30 min.
② Stir in sugar to dissolve. Cover, simmer 30 min longer.
Stir frequently.
③ Pour relish into 6 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to
manufacturers directions; or cool & store covered
in refrigerator.
④ Use as a relish with ham, tongue, or poultry. Makes 1½ qts
Card 1 Back: blank
---
# Carrot Raisin Relish
*Makes 1 1/2 qts*
## Ingredients
- 8 cups coarsely shredded carrots
- 1 (15 oz) pkg golden raisins
- 4 cups water
- 1 cup cider vinegar
- 1 tsp mace
- 2 cups sugar
## Instructions
1. In a large saucepan, combine carrots, raisins, water, vinegar, and mace. Simmer, covered, 30 minutes.
2. Stir in sugar to dissolve. Cover; simmer 30 minutes longer, stirring frequently.
3. Pour relish into 6 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturers' directions; or cool and store covered in refrigerator.
4. Use as a relish with ham, tongue, or poultry. -
Vintage Wineberry Jam
Card 1 Front:
Vintage Wineberry Jam
4 c. frozen, unsweetened, crushed strawberries,
slightly thawed
3 c. sugar
1 pkg. dry yeast, instant
2 envelopes unflavored gelatin
1/2 c. water
Red food coloring if desired
Combine berries, sugar & yeast in a glass jar with a
loose cover - an apothecary jar is perfect. Stir several times
the first day to dissolve sugar & yeast; then stir once a day.
(Berries may look cloudy.) After one week, pour berries into heavy,
deep saucepan. Boil gently for 15 min. stirring occasionally. Spoon
foam from jam. Dissolve gelatin in water & add to berries. Mix well.
Pour jam into sterilized jars. Cool, cover, & refrigerate. Jam will
be ready in a day. Store in refrigerator up to a month. Makes
5-6 cups (over)
Card 1 Back:
Serve on toast, pancakes, waffles, & even with meat.
Fresh strawberries: halve berries & crush to make
4 cups. Follow above recipe.
---
# Vintage Wineberry Jam
*Makes 5–6 cups*
## Ingredients
- 4 c. frozen, unsweetened, crushed strawberries, slightly thawed
- 3 c. sugar
- 1 pkg. dry yeast, instant
- 2 envelopes unflavored gelatin
- 1/2 c. water
- Red food coloring, if desired
## Instructions
1. Combine berries, sugar, and yeast in a glass jar with a loose cover — an apothecary jar is perfect.
2. Stir several times the first day to dissolve sugar and yeast; then stir once a day. (Berries may look cloudy.)
3. After one week, pour berries into a heavy, deep saucepan.
4. Boil gently for 15 minutes, stirring occasionally.
5. Spoon foam from jam.
6. Dissolve gelatin in water and add to berries. Mix well.
7. Pour jam into sterilized jars. Cool, cover, and refrigerate.
8. Jam will be ready in a day. Store in refrigerator up to a month.
9. Serve on toast, pancakes, waffles, and even with meat.
### Fresh Strawberry Variation
- Halve fresh berries and crush to make 4 cups. Follow above recipe.
## Editor's Notes
- **"Wineberry Jam"** — The title is notable; the recipe uses strawberries, not wineberries (a raspberry relative). The fermentation step with yeast and the week-long rest give the jam a wine-like character, which likely explains the name. -
Apricot-Pineapple Marmalade
Card 1 Front of recipe RCA0009-20260629-0047
Apricot-Pineapple Marmalade
1 (16oz) pkg dried apricots, chopped
1 (20z) can crushed pineapple
2 c. water
1 c. sugar
① Coarsely chop apricots by snipping with wet scissors
② In large pan combine apricots, undrained pineapple &
water. Bring to a boil. Cover, simmer 15 min.
③ Stir in sugar to dissolve. Cover & simmer 15-20 min longer,
or until apricots are tender & marmalade is thick. Stir frequently.
④ Pour marmalade into 4 (8oz) hot, sterilized preserving jars.
Seal with melted paraffin or cap according to manufacturer's
directions; or cool & store, covered, in the refrigerator.
⑤ Use on toasted muffins, toast, or as a filling for cakes.
Makes 1 quart.
Card 1 Back: blank
---
# Apricot-Pineapple Marmalade
*Makes 1 quart*
## Ingredients
- 1 (16 oz) pkg dried apricots, chopped
- 1 (20 oz) can crushed pineapple
- 2 cups water
- 1 cup sugar
## Instructions
1. Coarsely chop apricots by snipping with wet scissors.
2. In a large pan combine apricots, undrained pineapple, and water. Bring to a boil. Cover; simmer 15 minutes.
3. Stir in sugar to dissolve. Cover and simmer 15–20 minutes longer, or until apricots are tender and marmalade is thick. Stir frequently.
4. Pour marmalade into 4 (8 oz) hot, sterilized preserving jars. Seal with melted paraffin or cap according to manufacturer's directions; or cool and store, covered, in the refrigerator.
5. Use on toasted muffins, toast, or as a filling for cakes. -
Garden Relish
Card 1 Front:
Garden Relish YIELD 8 PINTS
6 c. ground cucumbers
3 c. ground onions
3 c. ground carrots
3 c. ground red & green peppers
3 T. pickling salt
4 c. white vinegar
4 c. sugar
1 T. mustard seed
1 T. celery seed
Sprinkle ground vegetables with salt, let stand 4 hrs. Drain.
Add vegetables to sugar, vinegar & spices. Simmer 1/2 hr.
Put in boiling hot pint jars & seal.
Card 1 Back: blank
---
# Garden Relish
*Yields 8 pints*
## Ingredients
- 6 cups ground cucumbers
- 3 cups ground onions
- 3 cups ground carrots
- 3 cups ground red & green peppers
- 3 Tbsp pickling salt
- 4 cups white vinegar
- 4 cups sugar
- 1 Tbsp mustard seed
- 1 Tbsp celery seed
## Instructions
1. Sprinkle ground vegetables with salt; let stand 4 hours. Drain.
2. Add vegetables to sugar, vinegar, and spices. Simmer 1/2 hour.
3. Put in boiling hot pint jars and seal.
## Editor's Notes
- **"ground"** vegetables — refers to coarsely ground or finely chopped vegetables, likely processed through a meat grinder or food processor, which was common practice for relish-making in this era. -
Catsup
Card 1 Front:
Catsup
1/2 bushel tomatoes, peeled ingredients and cook
2 1/2 pints cider vinegar (5c.) until quite thick. Seal
3 green peppers while hot.
8 T. salt
1 small Tblsp. allspice
1 t. red pepper
1/2 t. cloves
1/2 t. pepper
2 T. cinnamon
2 lbs sugar (4+ cups)
2 medium onions.
Peel tomatoes. Cut onions and
peppers into small pieces Cook
together about 1/2 hr. Put through
colander. Add rest of the
---
# Catsup
## Ingredients
- 1/2 bushel tomatoes, peeled
- 2 1/2 pints cider vinegar (5 cups)
- 3 green peppers
- 8 Tbsp salt
- 1 small Tbsp allspice
- 1 tsp red pepper
- 1/2 tsp cloves
- 1/2 tsp pepper
- 2 Tbsp cinnamon
- 2 lbs sugar (4+ cups)
- 2 medium onions
## Instructions
1. Peel tomatoes.
2. Cut onions and peppers into small pieces.
3. Cook together about 1/2 hour.
4. Put through colander.
5. Add rest of the ingredients and cook until quite thick.
6. Seal while hot.