ingredients:
2 cups sugar
1 cup vinegar
1 cinnamon stick for each jar
Cloves
peach halves, enough for each jar
Instruction:
Peel peaches, halve and stud with cloves. Heat in vinegar & sugar mix, then can. Water bath for canning, or keeps in refrigerator for 2 weeks.
Notes: Aunt Dora’s recipe collection.
Ingredients:
1 gal sliced cucumbers
2 sweet peppers
8 onions
1/2 cup salt
Pack in ice for 3 hours, Drip out and dry.
4 cups sugar
4 cups vinegar
1 1/2 tsp tumeric
1/2 ground cloves
2 tbsp mustard seed
1 tbsp. celery seed
Instruction:
Bring to a boil, then place in hot jars and seal.
Notes: Dora Meyer Recipe Collection
Ingredients:
1 peck pears (2 gallons)
3 red peppers
5 med. onions
***
4 cups vinegar
2 lbs sugar
1 tsp. tumeric
1 tsp. salt
1/4 tsp. mustard seed
1/4 tsp celery seed
2 tbsp. mixed spice (1 tsp each. cinnamon, allspice, nutmeg, ginger)
Instruction:
Tie all of the spices in a bag of thin cloth. Heat vinegar & sugar. Add pears, onions, peppers. Cook 30 minutes or longer. Can in hot jars or seal with wax.
Notes: Dora Meyer Recipe Collection
Ingredients:
9 lbs cucumbers, Cross cut thin
1 pt. salt to 1 gallon of water
alum, size of walnut
1 cup vinegar
Syrup:
3 pts. vinegar
5 lbs sugar
1 pkg. cinnamon
1/2 pkg. allspice
1 tbsp. Dill seed
Instruction:
***Soak cucumbers in 1 gallon of water with one pint salt for 3 days. On 4th day wash them. Add 1 cup of vinegar and alum, bring to boil & cover with water. Boil one hour, then drain. Make syrup and pour over pickles, next three mornings pour off syrup, bring to a boil and pour back on pickles. Last morning put in jars and seal.
Notes: ***This is not clear to me……hope someone that cans can decipher this.
Dora Meyer Recipe Collection by Mom Carver
Ingredients:
1 qt. vinegar
2 qt. water
1 small cup salt
cucumbers, enough to can
1 clove garlic
small red pepper
alum
dill weed
Instruction:
Put on stove and bring to a boil the water, salt and vinegar. Wash cucumbers, pack into jars. Put 1 clove of garlic, small piece of red pepper, dill, small piece of alum on top and pour hot vinegar mix over all, and seal. Let sit 2-3 weeks before enjoying your pickles.
Ingredients:
1 qt. berries, chopped or sliced
1 1/2 cups sugar
2 cups sugar
Instruction:
Put berries in boiling water for 3 minutes. Drain. Put berries in cooking pan, add 1 1/2 cup sugar and bring to a quick boil. Add 2 more cups of sugar and boil a good 15 minutes longer. Take off and let cool overnite. Put in jars and layer with wax. Decorate jars as wanted.
Notes: In todays age, instead of cooling over night… place preserves while hot in hot jars and seal.
ingredients:
1 peck green tomatoes (2 gallons)
3 large onions
10 green peppers
3 tbsp. salt
6 hot peppers
1 qt. vinegar
1 tbsp. cinnamon bark
1 tbsp. allspice, whole
1 tbsp. mustard
3 bay leaves
1 3/4 cup sugar
1/2 cup horseradish
Instruction:
Chop tomatoes, onions, peppers together and cover with salt and let stand over night. Drain, add the chopped hot peppers, vinegar & spices (place spices in cloth bag). Put in large pot and allow to boil until tender, about 15 minutes. Pack in hot jars and seal.
Notes: Aunt Dora Meyer