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I have made these pickles for about 30 years. They are definitely a favorite at our house. These are made from the large overgrown cucumbers. We intentionally let these get large for the purposes of making these pickles. The fat, yellow ones are the best but the large green ones will work as well.
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7 lb cucumbers (after cutting), 1 cup lime, 1 cup vinegar, 1 sm. bottle red food coloring, 1 tbsp. alum, 2 cups vinegar, 2 cups water, 8 cinnamon sticks, 10 cups sugar, 2 packages cinnamon red hot candy or 8-10 drops cinnamon extract.
Peel cucumbers. Cut in half long ways. Using a spoon remove seeds. Slice into thick slices. Soak in one cup lime and enough water to cover cucumbers for 24 hours. Remove from lime water and wash well. Soak in ice water 3 hrs or overnight in the fridge. Drain. Mix one cup vinegar, food coloring and alum in enough water to cover cucumbers. Simmer 2 hrs. Drain. Put back into ice water. In another kettle bring to boil 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and cinnamon red hots. After boiling, pour over drained cucumbers. Let stand 24 hrs. Drain reserving juice. Pack cucumbers into jars. Bring juice to boil. Pour hot juice over cucumbers. Process in a water bath canner 5 min. for pts, 10 min. for qts. Makes approx. 14 pts.
These taste like spiced apple rings. Very delicious!
Given to me by Judy Yoder
7 qts tomatoes-chunked, 6 garlic cloves-chopped, 5 onions-chopped, 4 green peppers-chopped, 1/2 cup hot peppers-chopped (or to taste), 2 cups vinegar, 2 tbsp salt, 2 tbsp sugar, 2 tsp oregano, 2 tsp cumin, 2 tsp cilantro.
Simmer until thick. Process 20 min. in water bath canner. Makes approx. 11 pints.
Scald and peel half a bushel of tomatoes (we used our food strainer instead), 6 cups chopped onions, 4 chopped green peppers, 1 clove of garlic. Cook for 1 and a half hours, stirring frequently. Add 1 pt olive oil, 1 cup sugar, 1/2 cup salt, 1 tbsp oregano, 1 tbsp crushed basil leaves, 1 tbsp italian seasoning, 1 tbsp parsley, 5-12 oz cans tomato paste, 4 jalopeno peppers. Cook another 45 min stirring frequently. Put in jars. Heat lids and seals to boiling. Put lids and seals on jars. Process 15 min. in water bath canner.
So I finally got around to making the blackberry syrup this morning. I used about 3/4 gal. of blackberries and got three pts of syrup. Pretty good. I’m not sure how it will turn out but it tasted really good when I sampled it. I put the blackberries in the steam juicer. This is what it looks like.
This is a very handy piece of equipment. We bought ours at our local Farmers Supply. I’m not sure if they sell them at Wal-Mart or not but I know you can order them online. You might even find them on Ebay. The name brand of ours is “Back to Basics”.
This is the bottom of the juicer. You put 3 qts of water in this.
This fits directly on the water container. This catches the juice as it comes out of the fruit.
You put the fruit or veggies in this basket. It fits directly on top of the other container. Then put the lid on. You see in the first picture the tubing. This is how you drain your juice into jars. Put it on your stove and when it starts to steam, you start timing. Different things need to steam for different times. Blackberries steam for 60 min. You can then use the juice for whatever you want to make. The pulp that remains in the basket from your fruit or veggies is still usable too. I will show you all another time what I do with the leftover pulp.
Here is the recipe I used for making the blackberry syrup. I got it from the internet and it is very simple. I hope it will be good.
4 cups blackberry juice, 4 cups sugar, 1 tsp. lemon peel. Combine all ingredients and bring to a boil. Boil for 2 min. Fill jars. (I used a strainer here as I did not want the lemon peel in the syrup) Process 10 min. in water bath canner.
Enjoy your day and God bless.
I just love sunflowers. I think they are so cheerful and fun. These come up underneath the feeder and I think they add so much to the area. The cats have played there so much though that a lot of them are drooping down to the ground. They still look pretty though.
I have been kinda busy for the past few days. As you all know, we went down to Jessica’s on Friday. We had a great visit and enjoyed play time with the boys. Then we went to pick the apples. She didn’t have very many but we got what was on the tree. I haven’t worked them up yet so no picture of pink applesauce. On Saturday, we went to pick apples at Faye’s sisters house. We ended up with about 4 bushel. When we got home I started working on them. I have told Faye all about our steam juicer and sauce maker. She has been wanting to buy them for herself. Sunday evening at church Gene (her husband) said he was going to buy them for her. We met them yesterday morning in town at the Farmers Supply. He bought the steam juicer, the sauce maker and a steam canner for her. She was so excited. We then went home with them and showed them how to operater their new equipment. She had a 5 gal. bucket of apples to work up. From that she got 2 qts of juice and 5 qts of applesauce. It was a really fun day. I really want one of those steam canners. It takes my water bath canner about 1 hr. to start to boil. The steam canner is ready in about 10-15 min. Amazing. We definitely would be saving on the amount of gas we use. Hopefully, we will be able to get one soon. Much faster and more economical.
I worked up some more of our apples yesterday evening after we came back from Faye’s house. We will be working on them more today. So far, we have 8 qts of applesauce and 4 qts of apple juice. Grace has been taking some more pictures. This is a picture of the sunset God gave us yesterday.
I forgot to tell you ladies about the nice weekend we had. Remember Thursday evening I said temperatures were cooling off. Well, Friday and Saturday morning the temperature when we got up was 58 degrees. Can you believe that? Then Sunday and Monday morning it was 61 degrees. The highs for Friday, Saturday, and Sunday were only in the mid 70’s. Wonderful!! Thank you Lord!! Yesterday, it started warming back up and today I think it will be back to normal but it certainly was wonderful to enjoy a few fall-like days in summer. Enjoy your day and God bless.
We did make cookies this afternoon. It seems like it has been a long time since we made cookies. We have made lots of other desserts this summer, just not cookies. Here’s the recipe I like to use:
1/2 cup shortening, 1/2 cup butter, softened. 1 cup packed brown sugar, 1/2 cup white sugar, 2 eggs, 1 tsp. vanilla, 3 cups self-rising flour. I use 2 cups white flour, 1 cup fresh ground wheat flour. Add 1 12 oz package chocolate chips. I use the mini chocolate chips. I think they do much better, makes you think there is more chocolate in each cookie. Bake at 350 degrees for about 12 min. We are enjoying them now with a tall glass of fresh milk. Life is good!
We gathered the corn this morning but because of my back problems it had gotten a little bit hard so we are making pickled corn from it. I really like pickled corn with brown beans and corn bread. When I make pickled corn, I cut it off the cob-do not scrape the cob. Then I put it into a crock, cover it with cold water. Put a plate on top of this so the corn stays under the salted water. For every gallon of water I need to cover the corn, I add 10 tbsp. of canning salt. Let the corn sit in the crock for 1 week. Drain the salted water off and rinse the corn. Put into jars and process in water bath canner. 10 min. pts and 15 min. qts. When it is time to eat it, we like to heat it up in a cast iron skillet with just a little bit of oil. To make myself feel better I use olive oil. The old way is to use lard.
More cookies are ready to come out of the oven. Enjoy your day and God bless.
Our spaghetti sauce turned out really good. We got 12 qts from a half bushel of tomatoes. Today we will do the other half bushel. The recipe we used:
Scald and peel half a bushel of tomatoes (we used our food strainer instead), 6 cups chopped onions, 4 chopped green peppers, 1 clove of garlic. Cook for 1 and a half hours, stirring frequently. Add 1 pt crisco oil, 1 cup sugar, 1/2 cup salt, 1 tbsp oregano, 1 tbsp crushed basil leaves, 1 tbsp italian seasoning, 1 tbsp parsley, 5-12 oz cans tomato paste, 4 jalopeno peppers. Cook another 45 min stirring frequently. Put in jars. Heat lids and seals to boiling. Put lids and seals on jars. Cover jars with towel and let sit overnight.
This recipe does not call for processing as the liquid is so hot when you put it into the jars. However, if you are uncomfortable with this method you can process in a hot water bath canner or freeze the sauce.
We better get busy. Lots to do today. We need to get busy on the other spaghetti sauce and on cleaning house. The ladies will come tomorrow for bible study. Take care and God bless.
We were extremely impressed with the food strainer. It was super fast compared to the old food mill and had very little waste. We processed a bushel of apples in about 4 1/2 hours. We used both big canners. We got 12 qts and 24 pints. YUM! I have always used the hot water bath canner to process applesauce. However, I read in my Mennonite cookbook, they could be processed in the pressure canner. We tried that yesterday and it went very fast. 15 min. on 5 lb. pressure. Much faster than using a bath canner. Vicki and I had a great time and of course the kids had fun. It is so much more pleasant sharing canning with a friend. I am so thankful the Lord placed our families together. Good friends are sometimes hard to find and I consider Vicki one of the best.
The girls and I are planning a “girl day” out today. We are going into C-burg to run some errands. This will include Wal-Mart and Goodwill. Temperatures have been very warm here in Floyd. On the farm though, it isn’t near as bad as it is in town. We are usually a few degrees cooler. In the summer this is a plus, in the winter not so good. Thankfully, we have quite a few shade trees in the yard and that really helps.
Time for us to get ready to leave. Enjoy your day and God bless.
I have been asked to post my salsa recipe. This is a very good recipe and can easily be divided to make less. This recipe makes about 10-12 pints depending upon how thick you let it get when simmering.
7 qts tomatoes chunked
6 cloves garlic chopped
5 med. onions chopped
5 green peppers chopped
1/2 cup hot peppers chopped(this makes med. hot-lower or increase amount for your preference)
2 cups vinegar
2 tbsp salt
2 tbsp sugar
2 tsp oregano
2 tsp cumin
2 tsp cilantro
2 tsp chili powder
Combine all ingredients. Simmer until thick. I simmer 4-5 hrs. Process in hot water bath canner 20 min. I use pints.