2 CUPS PEELED, CORED AND DICED APPLES

1 CUP PEELED, CORED AND DICED PEARS

6.5 CUPS SUGAR

1/4 TSP. CINNAMON

1/4 CUP LEMON JUICE

6 OZ LIQUID PECTIN

 

MASH APPLES AND PEARS (YOU CAN USE A FOOD PROCESSOR).  ADD SUGAR AND CINNAMON, AND LEMON JUICE AND COOK UNTIL THIS BOILS.  IMMEDIATELY ADD PECTIN AND LET MIXTURE COOK AT A ROLLING BOIL FOR 1 MINUTE.  TRANSFER TO CLEAN HOT JARS, AND PUT JARS IN CANNING POT TO BOIL FOR 5 MINUTES. 

 

FYI: 

My Woman's Canning Group multiplied this recipe 5 x's and it turned out 27 pint jars at $3.00 each.  

4 QUARTS, WHITE PICKLING ONIONS, PEELED

1 CUP SALT

2 QUARTS WHITE VINEGAR

2 CUPS SUGAR

1/4 CUP MUSTARD SEEDS

2 TABLESPOONS PREPARED HORSERADISH

BAY LEAVES

PIMENTO SLICES

 

SPRINKlLE  THE ONIONS WITH SALT

COVER WITH COLD WATER AND LET STAND 6-8 HOURS OVERNIGHT.

RINSE THOROUGHLY WITH COLD WATER, AND DRAIN WELL.

COMBINE THE VINEGAR, SUGAR, MUSTARD SEED, AND HORSERADISH IN A POT

SIMMER FOR 10 MINUTES

SPOON THE ONIONS INTO HOT, STERILIZED JARS, ADDING A FEW PEPPERCORNS, A BAY LEAF, AND SOME PIMENTO SLICES TO EACH JAR.

POUR THE BOILING HOT VINEGAR MIXTURE OVER THE ONIONS, LEAVING 1/4 INCH HEADSPACE.

SEAL OR CLOSE THE JARS AND PROCESS IN A BOILING WATER BATH FOR 10 MINUTES.

 

OUR WOMAN'S DAY BAZAAR TEAM QUADRUPLED THIS RECIPE AND IT MADE 24 PINT JARS, @ $2.50 EA.

  

After salt procedure and refrigeration over nite, we had 4 woman working in one large kitchen and it took us 2 hours total .

 

 

 

 

(A SIMPLE RECIPE TO START OUT WITH)

 

STUFFED PEPPERS/PEPPERS WITH ANCHOVY:

 

These peppers would be found on any Italian antipasto platter.

From my late Grandmother, Josephine Angelino

 

ROAST LONG PEPPERS

PEEL THE SKINS

MAKE A SLIT ON THE SIDE

STUFF ANCHOVY INSIDE PEPPERS

FILL ANYSIZE STERILIZED JAR

COVER WITH OLIVE OIL AND VINEGAR

PLACE LID TIGHTLY ON CAP

 

(SINCE I NOW LIVE IN FLORIDA, I KEEP THIS KIND OF CANNING

IN MY REFRIGERATOR.  JAR WILL LAST A LONG TIME IN THE REFRIGERATOR.  SERVE WITH  CRUSTY ITALIAN BREAD.

IF YOU WANT ROAST SOME GARLIC AND STUFF INSIDE TOO.

 

Guess I'm answering my own question. There is a web site called askjackie I think!

This is her response to a silimar question;

I have not had great luck canning soups with a milk base; they seem to separate on processing and become almost curdled. You can sure give your recipe a try (process in a pressure canner for the times recommended for potatoes) and see how it works. There is absolutely no problem in canning milk; I’ve done it a lot, both with a water bath canner and pressure canners. Give it a try and let me know your results so I can pass more information on to other readers. Good luck!

— Jackie