1"ll!

IN NORTH CAROLINA

Prepared by' Dr Nadine Tope Extension Specialist in Food Conservationand PreparationAcknowledgement is given to the following companies for their assistance in thepreparation of this booklet: Ball Corporation. H. J. Heinz Company and Kerr GlassManufacturing Corporation.

Published byTHE NORTH CAROLINA AGRICULTURAL EXTENSION SERVICE

North Carolina State University at Raleigh, North Carolina Agricultural and Technical State Universityat Greensboro, and the U.S. Department of Agriculture, Cooperating. State University Station, Raleigh,NC, Chester D. Black. Director Distributed in furtherance of the Acts of Congress of May 8 and June30, 1914. The North Carolina Agricultural Extension Service offers its programs to all eligible personsregardless of race, color or national origin, and is an equal opportunity employer3-87-5M (Reprint) HE-205

INTRODUCTIONPickling is a process of preserving food with salt and/or vinegar

and with or without spices or sugar There are many types of picklesand relishes that add to eating enjoyment. They are soaked in clearwater to desalt them or added to mixtures like stews and soups whereno salt is added. People who need to restrict salt intake should checkthe salt content of pickle products.There are hundreds of recipes for making pickles—some handed

down from generation to generation, others changed to meet the”taste test of the maker” Many homemakers who do no other canningstill make pickles and relishes-some for the fun of it, some for gifts,and others because the family likes them. Old recipes need to beevaluated to insure that the vinegar quantity is high enough to insurea safe product, and that safe procedures are used. A processing stepshould also be included to insure against spoilage and inactivateenzymes that impair good flavor

Pickles and relishes contribute some nutritive value, contain littleor no fat, and except for the sweet type, are low in calories. Althougha wide variety of pickle products are available at the grocery store,many people like to make their own when garden vegetables andfresh fruits are available in abundant supply

If you have questions about directions given in this publication,contact your local home economics Extension agent.1

TABLE OF CONTENTS

IntroductionClasses and CharacteristicsIngredients for Successfu PicklingEquipment for Successful Pickl ngProcedures for Successfu PicklingCommon Causes of Poor Quality PicklesRecipesBrined PicklesBrined Dil Pickles

Do-in-a—Day Dill and Sour PicklesFresh—pack dill picklesKosher dillsSour gherkinsIced water pickles

Spicy Sweet PicklesBread and butter pickle slicesSweet pickle ringsSweet pickle sticksSweet gherkinsFourteen day sweet picklesSuper sweet pickles

Relishes, Sauces and ChutneySweet cucumber relishBeet relishPepper-onion relishPiccalill or Chow-chowGreen tomato relishCorn relish

Tomato catsup 27Artichoke relish 28Horseradish relish 28Chil sauce 28Tomato-apple chutney 29Tomato-pear chutney 30Peach chutney 31Pickled Vegetable 31Artichoke pickles 31Di ly beans 32Pickled beets 32Pickled peppers 33Pickled bell peppersJalapeno pepperStuffed pepper picklesCarrot picklesCauliflower picklesPickled okraGreen tomato picklesSquash pickles 00)(.0(.0(.0CO(,0CO (DOVUWUI-bbco7C.Pickled Fruits 38Pickled pears 38Pickled peaches 39Spiced figs 89Spiced grapes 4OSpiced crabapples 4OWatermelon pickles l 41Watermelon pickles ll 42Watermelon pickles Ill 42Sauerkraut in a crock 43Sauerkraut in quart jars 44

CLASSES AND CHARACTERISTICSPickle products are classified on the basis of ingredients used and

the method of preparation. There are four general classes.Brined Pickle ProductsBrined or fermented pickle products are cured for about 3 weeks.

Dilled cucumbers and sauerkraut are popular members of this group.Brined vegetables may become more popular as energy becomesmore expensive.Curing changes cucumber color from bright green to olive or

yellow green. The white interior of the fresh cucumber becomesuniformly translucent. Cucumber dills may be flavored with garlic, ifdesired Good pickles are tender and firm.Good sauerkraut (brined cabbage) has a pleasant tart and tangy

flavor and is free from any off—flavor or off-odors. It is crisp and firmand has a bright creamy—white color The shreds should be uniformlyout (about the thinnessxof a dime) and free from large, coarse piecesof leaves or core.

Brined vegetables have a salty or an acid taste. They retain a fairamount ofvitamins and most oftheir otherfood value. Brined vegetableproducts should be boiled thoroughly before tasting or serving toinsure against botulism poisoningFresh-Pack PicklesFresh-pack or quick-process pickles, such as crosscut cucumber

slices and whole cucumber dills, are brined for several hours orovernight, then drained and combined with boiling-hotvinegar spices,and other seasonings. These are quick and easy to prepare. Theyhave a tart, pungent flavor Seasonings can be selected to suit familypreferences. Fresh-pack whole cucumbers are olive green, crisp,tender and firm.Other vegetables, such as beets, green beans, and okra, are placed

in hot jars and covered with boiling-hot vinegar spices, and otherseasonings. They are a real favorite with busy homemakers.Fruit Pickles

Fruit Pickles are usually prepared from whole fruits and simmeredin a spicy sweet-sour syrup. They should be bright in color of uniform

size, and tender and firm without being watery Pears and watermelonrind are prepared this wayRelishesRelishes are prepared from fruits and vegetables which are choppedseasoned and then cooked to desired consistency Clear brightcolor and uniformity in size of pieces make an attractive product.Relishes accent the flavor of other foods. They may also be quite hotand spicy

INGREDIENTS FOR SUCCESSFUL PICKLINGSatisfactory pickle products can be obtained only when good-quality ingredients are used and proper procedures are followed.Correct proportions of fruit or vegetable sugar salt, and vinegar areessential. Spices are also necessary but the amounts may be adjustedaccording to taste. Alum and lime are not needed to make mostpickles crisp and firm if good-quality ingredients and up-to-dateprocedures are used.Use reliable recipes. Read the complete recipe before startingpreparation. Make sure necessary ingredients are on hand Measureor weigh all ingredients carefully

Fruits and VegetablesSelection -—Select tendervegetables and firm fruit. Pears and peachesmay be slightly underripe for pickling Use unwaxed cucumbers forpickling whole The brine cannot penetrate waxed cucumbers. Sortfor uniform size and select the size best suited for the recipe beingfollowed.Use fruits and vegetables as soon as possible after gathering fromthe orchard or garden or after purchasing from the market. If thefruits and vegetables cannot be used immediately refrigerate themor spread them where they will be well ventilated and cool This isparticularly important for cucumbers because they deteriorate rapidlyespecially at room temperatures.Do not use fruits or vegetables that show even slight evidence ofmold. Proper processing kills potential spoilage organisms but doesnot destroy the off-flavor that may be produced by mold growth in thetissue.

Preparation Wash fruits and vegetables thoroughly in cold waterwhether they are to be pared or left unpared Use a brush and washonly a few at a time. Wash under running water or through severalchanges of water Clinging soil may contain bacteria that are hard todestroy Lift the fruits or vegetables out of the water each time so soilthat has been washed off will not be drained back over them. Rinsepan thoroughly between washings. Handle gently to avoid bruisingBe sure to remove all blossoms from cucumbers. They may be asource of the enzymes responsible for softening of the cucumbersduring fermentation

SaltUse pure granulated salt if available. Un-iodized table salt can beused, but the materials added to the salt to prevent caking may make

the brine cloudy lodized table salt may darken pickles but is notharmful to use.WaterUse soft water in pickling since minerals in hard water may interferewith the pickling process or cause pickles to darken if the water is

high in iron If soft water is unavailable, boil water and let it cool untilsediment collects at the bottom of the container Skim off waterleaving sediment and add one tablespoon vinegar per gallon.VinegarUse a high-grade cider or white distilled vinegar of 4 to 6 percentacidity (40 to 60 grain). Vinegars of unknown acidity should not be

used Cider vinegar with its mellow acid taste, gives a nice blendingof flavors but may darken white or light-colored fruits and vegetables.White distilled vinegar has a sharp, pungent,vacetic-acid taste and isdesirable when light color is important, as with pickled pears, onions,and cauliflowerDo not dilute the vinegar unless the recipe so specifies. If a lesssour product is preferred add sugar or syrup rather than decreasingthe amount of vinegar

SugarEither white granulated sugar or brown sugar may be used White

sugar gives a product with a lighter color Syrups or honey may beused, but strong flavored honies may produce flavors that areundesirable.

SpicesThe general term ”spices” includes the sweet herbs and the pungent

spices. Herbs are the leaves of aromatic plants grown in theTemperate Zone, and spices are the stems, leaves, roots, seeds,flowers, buds, and bark of aromatic plants grown in the Tropics.Use fresh whole spices for the best flavor in pickles. Powdered

spices may cause the produce to darken or become cloudy It is bestto tie whole spices loosely in a cheesecloth bag then remove the bagbefore canning If desired, add individual spices from the bag sUchas a cinnamon stick, to each jarSpices deteriorate and quickly lose their pungency in heat and

humidity If they cannot be used immediately they should be storedin an airtight container in a cool place.

EQUIPMENT FOR SUCCESSFUL PICKLINGEquipment of the right kind and size saves time and energy Read

the complete recipe before you start preparation and make sure youhave all the utensils and tools you need ready for use.UtensilsFor heating pickling liquids, use utensils of unchipped enamelware,

stainless steel,aluminum, orglass. Do notuse copper brass, galvanized,or iron utensils; the metals may react with acids or salts and causeundesirable color changes in the pickles or form undesirablecompounds.

For fermenting or brining, use a lead—free crock or stone jar, un-chipped enamel-lined pan, or large glass jar bowl, or casserole. Usea heavy plate or large glass lid that fits inside the container to covervegetables in the brine. Use a weight to hold the cover down andkeep vegetables below the surface of the brine. A glass jar filled withwater makes a good weight.A water-filled plastic bag is effective cover for sealing the surfaceand keeping out air thus preventing the growth of yeast or mold. The

bag should be of heavyweight, watertight plastic and intended foruse with food. Fill the bag with enough water to form a tight-fittingcover over the cabbage or vegetables. Tie it tightly so the water willnot leak out. For added protection, place the water-filled bag inside

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another heavyweight watertight plastic bag intended for food use.Check the bags daily for leaks. If a small amount of water leaks out, itwill not hurt the product but the bag should be replaced.Do not use the plastic bag when fermenting cucumbers. Sometimes

during fermentation cucumbers become hollow This happens becausecarbon dioxide builds up inside the cucumber (See pickle problems.)The brine surface should not be tightly sealed to allow the carbondioxide to escape.Small utensils that add ease and convenience to home pickling

include: measuring spoons, large wood or stainless-steel spoonsfor stirring, measuring cups, sharp knives, large trays, tongs, vegetablepeelers, a ladle with a lip for pouring, a slotted spoon, a footedcolander or wire basket, a large-mouthed funnel, a food chopper orgrinder and a wooden cutting board.ScalesThe use of scales to weigh ingredients, especially when brining or

fermenting is important in decreasing chances of failure Theproportions of vegetables by weight to salt is an important key tosuccessful fermentation Good household scales are readily availableand not expensive.Water-Bath Canner

Inexpensive water-bath canners may be purchased at most hardwareand variety stores. However any large metal container may be usedfor a water-bath canner if it

. is deep enough to allow for 1 or 2 inches of water above the topsof the jars, plus a little extra space for boiling

. Has a close-fitting cover- ls equipped with a wire or wood rack with partitions to keep jarsfrom touching each other and falling against the sides of thecannerA steam-pressure canner can serve as a water bath To use it for

this purpose, set the cover in place without fastening it. Be sure thepetcock is wide open so that steam escapes and pressure will notbuild up.Glass Jars and LidsUse jars specifically designed for home canning. Other jars may

break more easily or not seal properlySelect jars and lids that are free of cracks, chips, rust, dents, or any

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defect that may prevent airtight seals and cause needless spoilage.Select the size of lid—wide mouth or regular—that fits your jars.Wash glass jars in hot, soapy water Rinse thoroughly with hotwaterIf two—piece lids are used wash and rinse flat metal lids and metalscrew bands. Always use new flat metal lids. These may have to beboiled or held in boiling waterfor a few m nutes before they are usedFollow the manufacturer’s directions.For porcelain-lined zinc caps, use clean new rubber rings of theright size for the jars. Do not test by stretching Dip rubber rings nboiling water before putting them on the jars.

PROCEDURES FOR SUCCESSFUL PICKLINGTo insure acceptable quality and bacteriological safety of the finishedpickle product, you must follow recommended procedures. Ingredients,time and money may be wasted if you use outdated or carelesscanning procedures.

Filling JarsFill the jars firmly and uniformly with the pickle product. Do notpack them so tightly that there is no room for the brine or syruparound and over the pickle product. Be sure to leave headspace atthe top of the jar as recommended in recipe.Wipe the rim and threads of the jar with a clean hot cloth to removeany particles of food seeds, or spices, Even a small particle may

prevent an airtight sealClosing JarsThe two—piece metal cap (flat metal lid and metal screw band) is themost commonly used closure. To use this type of closure, place thelid on the jar with the sealing compound next to the glass. Screw themetal band down tight by hand to hold the sealing compound againstthe glass. When band is screwed tight, this lid has enough “give” to letair escape during processing Do not tighten the screw band furtherafter processingWhen using a porcelain-lined zinc cap with shoulder rubber ringput the wet rubber ring on the jar shoulder before filling the jar Do

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not stretch the rubber ring more than necessary Screwthe cap downfirmly against the wet rubber ring then turn it back one-fourth inchImmediately after processing and removal of the jar from the cannerscrew the cap down tight to complete the seal

If liquid has boiled out of a jar during processing do not open it toadd more liquid because spoilage organisms may enter Loss ofliquid does not cause food to spoil if the lid has sealed properlyHeat Treatment

Pickle products require heat treatment to destroy organisms thatcause spoilage and to inactivate enzymes that may affect flavorcolor and texture. Adequate heating is best achieved by processingthe filled jars in a boiling—water bath.

Heat processing is recommended for all pickle products. There isalways danger of spoilage organisms entering the food when it istransferred from kettle to jar This is true even when the utmostcaution is observed and is the reason open-kettle canning is notrecommendedPack pickle products into glass jars according to directions given in

the recipe Adjust lids. Immerse the jars in actively boiling water incanner or deep kettle. Be sure the water comes an inch or two abovethe jar tops; add container with a close-fitting lid and bring the waterback to boiling as quickly as possible. Start to count processing timewhen the water returns to boiling, and continue to boil gently andsteadily forthe time recommended forthe food being canned. Removejars immediately and complete the seals if necessary Set jars uprighton a wire rack or folded towel to cool Place them several inches apartso they will cool rapidly

Processing procedures for fermented cucumbers and fresh-packdills are slightly different from the usual water-bath procedures. Forthese products, start to count the processing time as soon as thefilled jars are placed in the actively boiling water This preventsdevelopment of a cooked flavor and loss of crispness.

Processing times given in the recipes are for altitudes less than1,000 feet above sea level. At altitudes of 1,000 feet or above youneed to increase recommended processing times one minute foreach 1,000 feet above sea levelCooling the Canned PicklesTo cool the jars, place them upright on a wire rack or folded towel,

leaving several inches between jars to allow free circulation of airKeep the jars out of drafts. Do not cover them.

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Cool for 12 to 24 hours; remove metal screw bands carefully‘ thencheck jars for an airtight seal If the center of the lid of the two-piecemetal cap has a slight dip or stays down when pressed the jar issealed Another test is to tap the center of the lid with a spoon. Aclear ringing sound means a good seal Another way to check forairtight seal is to turn the jar partly over If there is no leakage the jarmay be stored

If a porcelain—lined zinc cap with rubber ring has been used checkfor airtight seal by turn ng the jar partly over If there is no leakagethe seal is tight.If a jar shows signs of leakage or a poor seal refrigerate and useright away or recan it. To recan empty the jar repack in another cleanjar and reprocess the product as beforeThe metal screw bands from the two-piece metal caps should beremoved so they will not rust. They may be used again Remove them

from the jars as soon as jars are cool Sticking bands may be loosenedby covering with a hot, damp cloth for a short time. Wash bands anddry thoroughly for reuse.The metal lids from the two-piece metal caps may be used only onetime.

Storing the Canned PicklesRemove bands, wipe the jars with a clean damp cloth and labelwith name of product and dateStore the canned pickles in a dark, dry cool place where there is nodanger of freezing Freezing may crack the jars or break the seals,permitting spoilage-causing bacteria to enter Protect from light toprevent bleaching and possible deterioration of flavorAlways be on the alert for signs of spoilage. Before opening a jarexamine it closely A bulging lid or leakage may mean that thecontents are spoiledWhen a jar is opened look for other signs of spoilage such asspurting liquid mold, disagreeable odor change in color or an unusualsoftness, mushiness, or slipperiness of the pickle product. If there iseven the slightest indication of spoilage, do not eat or even taste thecontents. Dispose of the contents so that they cannot be eaten byhumans or an mals.After emptying the jar of spoiled food wash the jar n hot, soapywater and rinse Boil in clean water for 15 minutes.

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COMMON CAUSES OF POORQUALITY PICKLES

Shriveled PicklesShriveling may result from using too strong a vinear sugar or salt

solution at the start of the pickling process. In making the very sweetor very sour pickles, it is best to start with a dilute solution andincrease gradually to the desired strengthOvercooking or overprocessing may also cause Shriveling

Hollow PicklesHollowness in pickles usually results from:- Poorly developed cucumbers.- Keeping cucumbers too long before pickling.oToo rapid fermentation.-Too strong or too weak a brine during fermentation

Soft or Slippery PicklesThese generally result from microbial action which causes spoilage.

Once a pickle becomes soft it cannot be made firm. Microbial activitymay be caused by'-Too little of acid-Cucumbers not covered with brine during fermentation- Scum scattered throughout the brine during fermentation period.- Insufficient heat treatment.-A seal that is not airtight.- Moldy garlic or spices. rBlossoms, if not entirely removed from the cucumbers before

fermentation, may contain fungi or yeasts responsible for enzymaticsoftening of pickles.Dark PicklesDarkness in pickles may be caused by'-Use of ground spices.oToo much spice.~lodized salt.-Overcooking° Minerals in water especially iron~Use of iron utensils.

REEHPES

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Brined Pickles

Brined or fermented pickle products are cured for 3-5 weeks in abrine solution at temperatures between 80° to 85°F, to encouragegrowth of the desirable bacteria. The white interior of the freshcucumber becomes uniformly translucent. During the curing processflavorings such as dill garlic, and pickling spices are sometimesadded to produce the various desired flavors. When pickle stock ismade, higher salt brine is used. The cucumbers are then desaltedbefore preparing the various pickle products.Accurate weight of cucumbers, maintaining the proper brine

strength keeping the product submerged in the brine, and dailyremoval of the scum that forms on the surface are important steps ininsuring a good final product.

Brined dill picklesYield 9 to 10 quarts

20 pounds cucumbers, 3 to 6 inches long (about 1/2 bushel)3/4 cup whole mixed pickling spice2 to 3 bunches dill plant, fresh or dried21/2 cups vinegar1 3/4 cups salt, pure granulated21/2 gallons waterCover cucumbers with cold water Wash thoroughly using a

vegetable brush, handle gentlyto avoid bruising Take care to removeany blossoms. Drain on rack or wipe dry

Place half the pickle spices and a layer of dill in a 5 gallon crock orjar Fill the crock with cucumbers to within 3 or 4 inches from the top.Place a layer of dill and remaining spices over the top of cucumbers.Thoroughly mix the vinegar salt, and water and pour over the

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cucumbers.Cover with a heavy china or glass place or id that fits inside thecrock.Use a weight to hold the plate down and keep the cucumbers underthe brine A glass jar or plastic bag filled with water makes a goodweight. The bag should be of heavyweight, watertight plastic andntended for use with food Cover crock loosely with a clean clothKeep pickles at room temperature and remove scum daily whenformed Scum may start forming in 3 to 5 days. Do not stir pickles butbe sure they are completely covered with brine If necessary makeadditional brine using original proportions specified in recipeIn about 3 weeks the cucumbers will have become an olive-greencolor and should have a desirable flavor Any white spots inside thefermented cucumbers will disappear n processingThe original brine is usually cloudy as a result of yeastdevelopmentduring the fermentation period If this cloud ness is objectionablefresh brine may be used to cover the pickles when packing them intojars; in making fresh brine use % cup salt and 4 cups vinegar to 1gallon of water The fermentation brine is generally preferred for itsadded flavor It should be strained before it is heated to boil ngPack the pickles, along with some of the dill into clean hot quartjars; add one or two garlic cloves perjar if desired Avoid too tight apack. Cover with boiling brine to 1/2 inch from the top of the jar Adjustjar lids.Process in boiling waterfor 15 minutes (start to countthe processingtime as soon as the hot jars are placed n the actively boil ng water).Add 1 minute to processing time for each 1000 feet above sea levelRemove jars and complete seals if necessary Set jars upright on awire rack or folded towel to cool Place them several nches apart.

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D lelE:andSour Pickles I«ammamsrfizflfifiq’ffmmxfrwa’mfi‘tfifiimfifivfl“W3”

Sometimes called fresh-pack, these pickles are becoming verypopular for the busy homemaker who likes a good quality productthat is easy to make and complete in a short period of time. Aftermaking the jars should sit on the shelf for 3 to 4 weeks before tastingto allow time for full flavor development.

Fresh-pack dill picklesYield: 7 quarts

17 to 18 pounds cucumbers, 3 to 5 inches in length, packed 7 to 10per quart jar

About 2 gallons 5 percent brine (3/4 cup pure granulated salt pergallon of water)

6 cups (1 % quarts vinegar)3/4 cup pure granulated salt% cup sugar9 cups (2% quarts) water2 tablespoons whole mixed pickling spices2 teaspoons per quart jar whole mustard seed1 or 2 cloves garlic per quart jar if desired3 heads dill plant, fresh or dried, per quart jar or1 tablespoon dill seed per quart jarWash cucumbers thoroughly' scrub with vegetable brush, drain.

Cover with the 5 percent brine (3/4 cup salt per gallon of water). Letset overnight; drain.Combine vinegar salt, sugar water and mix pickling spices that

are tied in a clean, thin, white cloth' heat to boiling. Pack cucumbersinto clean, hot quart jars. Add mustard seed, dill plant or seed, andgarlic to each jar‘ cover with boiling liquid to within % inch of top ofjarAdjust jar lids.

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Process in boiling water for 20 minutes (start to count the processingtime as soon as hot jars are placed into the actively boiling water).Remove jars and complete seals if necessary Set jars upright,

several inches apart. on a wire rack to coolKosher dillsYield' 6 pints

30 to 36 cucumbers (3 to 4 inches long)3 cups vinegar3 cups water6 tablespoons saltFresh or dried dillGarlicMustard SeedWash the cucumbers. Make a brine of the vinegar water and salt.

Bring to a boil. Place a generous layer of dill V2 to 1 clove of garlic(sliced) and 1/2 teaspoon of mustard seed in bottom of each sterilizedquart jar Pack the cucumbers into the jars. When the jars are halffilled with cucumbers add more dill and complete the packing of thejars. Fill the jars to within V2 inch of the top with the boiling brine. Putcaps on jars. screw the band firm/y tight. Process 20 minutes inboiling water bath. Pickles will shrivel after processing. They will laterplump in sealed jar

Sour gherkinsYield 8 to 9 pints

5-7 pounds of 2-inch pickling cucumbers% cup salt2 quarts water2 quarts vinegar5 cups sugar% cup mustard seed1 tablespoon celery seed2 tablespoons whole allspice2 tablespoons whole cloves2 sticks cinnamonWash cucumbers carefully Cut 1/8-inch from each end of the

cucumber Bring water to boil and add salt. Pour over cucumbers andlet stand 24 hours. Drain, discarding brine. Heat vinegar to boiling

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and pour over cucumbers; set stand 24 hours. Drain vinegar into panadding sugar and spices. Heat to boil ng and simmer 5 minutes. Packpickles in clean hot jars. Cover with hot syrup to within % inch of top.Adjust jar lids and process 5 minutes in boiling water

Iced water picklesYield 6 quarts

Six pounds medium cucumbers each cut in 4 to 8 pieces accordingto size of cucumbers). Soak in ice water 3 hours then drain and packinto sterilized jars. Add 6 pickling onions.1 piece celery 1 teaspoonmustard seed to each jarSolution.3 quarts white vinegar1 cup salt3 cups sugar

Bring to boil, pour over cucumbers to within 1/2 inch of top of jarAdjust lids and process in boiling water bath 5 minutes.

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0 OSplcy Sweet Plckles

' ' fiflfiéfiiféifiiiféeiiaigtfifiéfiwfii213ESweet pickles are a popular relish tray item. They also can be

chopped or sliced for many other uses. Try some of these easyrecipes.

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Bread and butter pickle slicesYield 7 pints

4 quarts (about 6 pounds) medium-sized cucumbers, sliced1% cups (about 1 pound) small white onions, sliced2 large garlic cloves1/3 cup salt2 quarts (2 trays) ice, crushed or cubes4% cups sugar11/2 teaspoons turmeric11/2 teaspoons celery seed2 tablespoons mustard seed3 cups white vinegarWash cucumbers thoroughly using a vegetable brush drain onrack. Slice unpeeled cucumbers into 1/8 inch to % inch slices; discardends. Add onions and garlic.Add salt and mix thoroughly' cover with crushed ice or ice cubes;let stand 3 hours. Drain thoroughly' remove garlic cloves.Combine sugar spices, and vinegar' heatjust to boiling. Add drainedcucumber and onion slices and heat 5 minutes.Pack hot pickles loosely into clean, hot pint jars and cover with hotliquid to % inch from top. Adjust jar lids.Process in boiling water for 5 minutes (start to count processingtime as soon as water in canner returns to boiling). Add 1 minute toprocessing time for each 1000 feet above sea level Remove jars andcomplete seals if necessary Set jars upright on a wire rack or foldedtowel to cool Place them several inches apart.Note. Sugar may be reduced to 4 cups if a less sweet pickle isdesired

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Sweet pickle ringsYield' 5 to 6 pints

4 pounds (almost 3 quarts) 3—4 inch cucumbers1 quart vinegar (5% acidity)% cup sugar 3 cups white vinegar3 tablespoons salt 1 tablespoon whole allspice1 tablespoon mustard seed 1 tablespoon celery seed4 cups sugar 3 sticks cinnamonWash cucumbers, slicing 1/8 inch from each end Slice into % inch

thick rings. Mix 1 quart vinegar % cup sugar salt, mustard seed andcinnamon in large pan. Simmer 5-7 minutes or until cucumbers changeto dull green Cucumbers should not get soft. Meanwhile combine 3cups white vinegar 4 cups sugar whole allspice and celery seed inanother pan and heat just to boiling Drain cucumbers, discardingliquid Pack hot slices into clean hot jars and cover with hot syrup towithin 1/2 inch of top. Be sure all slices of cucumbers are under thesyrup. Adjust lids and process 5 minutes in boiling water bath.

Sweet pickle sticksYield 6 pints

Use fresh firm medium cucumbers (about 3 pounds 4-inch size).Wash and cut them into sticks. Pour boiling water over them and letstand 4 to 5 hours. Drain and pack into clean hot jars.3 3/4 cups vinegar3 cups sugar3 tablespoons salt4% teaspoons celery seed4% teaspoons turmeric3/4 teaspoon mustard seedHeat above ingredients to boil and simmer Pour boiling hot liquid

over the cucumbers to within V2 inch of top of jar Adjust lids andprocess in boiling water bath for 5 minutes.Note' If sweeter pickle is desired double measurement of sugar

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Sweet gherkinsYield: 6 to 7 pints

5 quarts (about 7 pounds) 11/2 to 3 inch cucumbers% cup salt, pure granulated8 cups sugar1% quarts vinegar3/4 teaspoon turmeric2 teaspoons celery seed2 teaspoons whole mixed pickling spice8 cinnamon sticks, 1 inch pieces1/2 teaspoon fennel (if desired)2 teaspoons vanilla (if desired)First dayMorning—Wash cucumbers thoroughly‘ scrub with vegetable brush.

Stem ends may be left on if desired Drain cucumbers; place in largecontainer and cover with boiling waterAfternoon (6 to 8 hours later)—Drain' cover with fresh boiling

waterSecond dayMorning—Drain, cover with fresh boiling waterAfternoon Drain; add salt; cover with fresh boiling water

Third dayMorning Drain‘ prick cucumbers in several places with table fork.Make syrup of 3 cups of the sugar and 3 cups of the vinegar' addturmeric and spices. Heat to boiling and pour over cucumbers.(Cucumbers will be partially covered at this point.)Afternoon Drain syrup into pan, add 2 cups of the sugar and 2cups of the vinegar syrup. Heat to boiling and pour over pickles.

Fourth dayMorning—Drain syrup into pan; add 2 cups of the sugar and 1 cupof the vinegar to syrup. Heat to boiling and pour over pickles.Afternoon—Drain syrup into pan' add remaining 1 cup sugar andthe vanilla to syrup; heat to boiling. Pack pickles into clean, hot pintjars and cover with boiling syrup to 1/2 inch from top of jar Adjust jarlids.Process for 5 minutes in boiling water (start to count processingtime as soon as water returns to boiling). Remove jars and completeseals if necessary Set jars upright on a wire rack or folded towel to

cool Place them several inches apart.21

14-Day sweet picklesYield 12 to 16 pints

2 gallons cucumbers2 cups salt1 tablespoon powdered food-grade alum5 pints vinegar6 cups sugar5 teaspoons celery seed1 ounce box stick cinnamon (about 20-21/2 inch sticks)3 cups sugar

Into a clean crock or large jar put clean cucumbers cut in halflengthwise. Bring salt and one gallon of water to boil and pourimmediately over cucumbers. Weigh cucumbers down so all areunder the brine with a plate with a jar of water on it. Cover loosely andlet stand one week. Remove scum daily On eighth day drain, discardingbrine. Cover cucumbers with one gallon boi ing water and powderedalum On ninth day drain, cover with boiling water' repeat for 10thday On eleventh day drain Combine vinegar 6 cups sugar andspices. Heat to boiling and pour over cucumbers. On twelfth daydrain vinegar solution add one cup sugar Reheat to boiling and pourover cucumbers. Thirteenth day repeat, add another cup sugar Onfourteenth day drain vinegar adding 1 cup sugar and reheat toboiling Pack pickles in clean hotjars. Cover with hot brine to within 1/2inch of top. Adjust lids. Process in boiling water bath for 5 minutes.

Super sweet picklesYield: Approximately 8 pints

1 gallon cucumbers, sliced2 quarts 5% vinegar or enough to cover1 teaspoon pickling spices6 cups sugar1 teaspoon salt (if desired)Wash cucumbers thoroughly Slice into crock or jar Cover with

vinegar and pickling spices. (Pickling spices may also be added withthe sugar for more flavor) Cover with a plate and weight to keepcucumber slices under the surface. Allow to stand at least 24 hours.Drain vinegar and discard Add sugar and salt. Cover and allow tostand until sugar is dissolved. Pickles are ready to eat when sugar isdissolved. They may be refrigerated. or to conserve regrigeratorspace, pack into clean hot canning jars, adjust lids and process 5minutes in boi ing water bath

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«Qgr

RelishesSaucesChutney

ii???Relishes are prepared from fruits and vegetables which are choppedseasoned and cooked to desired consistency Clear bright color anduniformity in size of pieces make an attractive product. Relishesaccent the flavor of other foods.

Sweet cucumber relishYield: 7 to 9 pints

3 quarts cucumbers3 cups green peppers (about 6 medium)1% cups red peppers (about 3 medium)4 cups onions (about 12 medium)3 tablespoons salt6 cups white vinegar (5% acidity)7 cups sugar2 tablespoons celery seed4 tablespoons mustard seedGrind vegetables through coarse blade on food grinder Mix with 3tablespoons salt and let drain in plastic drainer ortied in cheese cloth-' bag over night.On the next day combine remaining ingredients in saucepan andsimmer 10 minutes. Add vegetables and simmer 20 minutes.Pack in clean hot jars and process 5 minutes in boiling water bath.

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Beet relishYield' 4 to 5 half pint jars

1 pint chopped boiled beets1 cup chopped celery if desired1 tablespoon horseradish if desireddash red pepper1/8 teaspoon white pepper1/2 teaspoon salt3/4 cup sugar1 pint chopped cabbage1 medium chopped onion1 cup vinegarMix all ingredients, let come to rolling boil pack in clean hot jarsand seal. Process 10 minutes in boiling water bath

Pepper-onion relishYield' 6 half pint jars

1 quart onion finely chopped1 pint sweet red pepper finely chopped1 pint green pepper finely chopped1 cup sugar1 quart vinegar4 teaspoons saltCombine all ingredients and bring to a boil. Boil gently until mixtureis thickened and reduced about one-half in volume (about 45 minutes),stirring occasionally Pack the boiling-hot relish into clean hot jars;

fill to top of jar Seal tightly Store in refrigeratorIf extended storage without refrigeration is desired this productshould be processed in a boiling water bath Pack the boiling-hot

relish into clean, hot half-pint jars to 1/2 inch from top of jar Adjust jarlids.Process in boiling water for 5 minutes (start to count processingtime when water in cannér returns to boiling).Remove jars and complete seals if necessary Set jars upright on a

wire rack or folded towel to cool. Place them several inches apart.

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Piccalilli or Chow-chowYield' 3 pints

1 quart green tomatoes, chopped1 cup sweet red pepper chopped1 cup green pepper chopped1V2 cups onion, chopped5 cups cabbage, chopped about 2 pounds1/3 cup salt3 cups vinegar2 cups brown sugar packed2 tablespoons whole mixed pickling spiceCombine vegetables, mix with salt, let stand overnight. Drain and

press in a clean, thin, white cloth to remove all liquid possible.Combine vinegar and sugar Place spices loosely in a clean cloth'

tie with a string Add to vinegar mixture Bring to a boilAdd vegetables, bring to a boil and boi gently about 30 minutes, oruntil mixture is reduced one-half in volume Remove spice bag Packhot relish into clean, hot pint jars. Fill jars to 1/2 inch from top. Adjust

lids.Process in boiling water for 5 minutes (start to count processingtime as soon as water in canner returns to boiling).Remove jars and complete seals if necessary Set jars upright on a

wire rack or folded towel to cool. Place them several inches apart.

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Green tomato relishYield 5 to 6 pints

6 pounds green tomatoes (22 medium)2-3 medium onions2 medium sweet red peppers1 med um green pepper1 large stalk celery1 3/4 cups distilled white vinegar1 2/3 cups granulated sugar3 tablespoons salt1 1/2 teaspoons celery seed% teaspoon ground cinnamonV2 teaspoon ground cloves% teaspoon ground allspice1/2 teaspoon ground turmeric% teaspoon cayenne pepperWash trim and quarter vegetables. Put vegetables through food

grinder using medium blade'drain discarding liquid Combine vinegarand remaining ingredients in saucepan heat to boiling Add vege—tables; simmer 10 minutes, stirring occasionally Continue simmeringwhile quickly packing one clean hotjarata time Fill to within 1/2 inchof top making sure vinegar solution covers vegetables. Cap each jarat once Process 5 minutes in boiling water bath

Corn relishYield 7 pints

2 quarts whole kernel cornUse fresh (16 to 20 medium-sized ears) or frozen (whole kernel

six 10-ounce packages)1 pint sweet red pepper diced1 pint green pepper diced1 quart celery chopped1 cup onions, small chopped or sliced11/2 cups sugar1 quart vinegar2 tablespoons salt2 teaspoons celery seed2 tablespoons mustard dry1 teaspoon turmericFresh corn: remove husks and silks. Cook ears of corn in boiling

water for 5 minutes; remove and plunge into cold water Drain; cutcorn from cob. Do not scrape cob.26

Frozencorn defrostovernightinrefrigeratororfor2t03hoursatroom temperature Place containers in front of a fan to hastendefrostingCombine peppers, celery onions, sugar vinegar salt, and celeryseed in pan. Cover pan and heat until mixture starts to boi then boiluncovered for 5 minutes, stirring occasionally Mix dry mustard andturmeric and blend with a small amount of liquid from boiling mixture‘add with corn to boiling mixture Return to boiling and cook for 5m nutes, stirring occasionally

This relish may be thickened by adding % cup flour blended with V2cup water at the time the corn is added for cooking- Frequent stirringwill be necessary to prevent sticking and scorchingPack loosely while boiling hot into clean hot, pint jars, filling to 1/2

inch from top. Adjust jar lids.Process in boiling water for 15 minutes (start to count processing

time as soon as water in canner returns to boiling). Add 1 minute toprocessing time for each 1000 feet above sea level. Remove jars andcomplete seals if necessary Set jars upright on a wire rack or foldedtowel to cool Place them several inches apart.

Tomato catsupYield about 3 pints

4 quarts peeled cored chopped red-ripe tomatoes (about 24 large)1 cup chopped onionsV2 cup chopped sweet red peppers (about 1 medium)1 cup sugar1 tablespoon salt1 tablespoon paprika11/2 teaspoons celery seed1 teaspoon whole allspice1 teaspoon mustard seed1 stick cinnamon1% cups vinegarCook tomatoes, onions and pepper until soft. Press through a food

mill or sieve. Cook rapidly until thick (volume is reduced about one—half), about 1 hour Tie whole spices in a cheesecloth bag add withsugar and salt to tomato mixture. Cook gently about 25 minutes,stirring frequently Add vinegar and paprika, cook until thick. Asmixturethickens,stirfrequently to preventsticking Pour boiling hot,into hot jars, leaving % inch head space Adjust lids. Process 10minutes in boiling water bath

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Artichoke relishYield 10 half pint jars

2 pounds artichokes2 tablespoons mustard seed1 tablespoon turmeric, if desiredSalt1 pint chopped sweet red or green peppers1 pint chopped onions1 pound sugar1 quart vinegarWash artichokes well and trim as needed. Soak in brine—1 cup salt

to 1 gallon water—overnight. Next morning drain dry grind artichokes,onions and pepper in food chopper Mix mustard seed, % teaspoonsalt and turmeric. Dissolve sugar in vinegar and bring to boil. Combinemixtures. Bring to rolling boil. Pack in sterilized jars. Seal. Process 10minutes in boiling water bath.Note It is desirable to use a coarse blade for grinding

Horseradish relishYield: 2 half pint jars

2 cups grated horseradish (about 3/4 pounds)1 cup vinegar white1/2 teaspoon saltWash horseradish roots thoroughly and remove the brown outer

skin. (A vegetable peeler is useful in removal of outer skin.) The rootsmay be grated or cut into small cubes and put through a food chopperor a blenderCombine ingredients. Pack into clean jars. Seal tightly Store in

refrigeratorChili sauce

Yield 4 to 5 pints5 medium onions3 medium green peppers6 pounds tomatoes (approximately)3 cups vinegar2% cups brown sugar packed11/2 tablespoons salt1 tablespoon mustard dry

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Grind onion and green pepper together through coarse blade offood grinder or blenderRemove skins from tomatoes. Cut tomatoes into eighths to make 3

quarts.Combine all ingredients. Bring to a boil and boil gently stirring

frequently until mixture is reduced one-half in volumePack hot chili sauce into clean, hot pint jars. Fill jars to % inch from

top. Adjust jar lids. Process in boiling water for 15 minutes (start tocount processing time as soon as water in canner returns to boiling).Add 1 minute to processing time for each 1000 feet above sea levelRemove jars and complete seals if necessary. Set jars upright on awire rack or folded towel to cool Place them several inches apart.

Tomato-apple chutneyYield: 7 to 8 pints

6 pounds tomatoes3 quarts apples, pared, chopped (about 5 pounds)2 cups seedless, white raisins2 cups onion chopped1 cup green pepper chopped2 pounds brown sugar1 quart vinegar white4 teaspoons salt1 teaspoon ground ginger% cup whole mixed pickling spiceRemove skins from tomatoes. Chop tomatoes to make 3 quarts.Combine all ingredients except the whole spices. Place spices

loosely in a clean, white cloth; tie with a string and add to tomato-apple mixture. Bring to a boil; boil gently stirring frequently untilmixture is thickened and reduced about one-half in volume (about 1hour). Remove spice bagPack the boiling-hot chutney into clean, hot pint jars to % inch from

the top of the jar Adjust jar lids.Process in boiling water for 5 minutes (start to count processing

time as soon as water in canner returns to boiling). Remove jars andcomplete seals if necessary Set jars upright on a wire rack or foldedtowel to cool Place them several inches apart.

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Tomato-pear chutneyYield 4 half pint jars

21/2 cups tomatoes, quartered fresh or canned21/2 cups pears, diced fresh or canned% cup raisins, seedless, whiteV2 cup green pepper chopped%~ cup onion chopped1 cup sugarV2 cup vinegar white1 teaspoon salt% teaspoon ground gingerV2 teaspoon mustard dry1/8 teaspoon cayenne pepper‘A cup pimiento, canned choppedWhen fresh tomatoes and pears are used, remove skins; includesyrup when using canned pears.Combine all ingredients except pimiento. Bring to a boil; boil gentlystirring frequently until mixture is thickened and reduced about one-half in volume (about45 minutes), stirring occasionally Add pimientoand boil another 3 minutes.Pack the boiling-hot chutney into clean, hot jars, filling to the top.Seal tightly Store in refrigeratorIf extended storage without refrigeration is desired this productshould be processed in boiling water Pack the boiling-hot chutneyinto clean, hot half pint jars to V2 inch from top of jar Adjust jar lids.Process in boiling water for 5 minutes (start to count processing timewhen water in canner returns to boiling). Remove jars and completeseals if necessary Set jars upright on a wire rack or folded towel tocool Place them several inches apart.

Note' if a less spicy chutney is preferred the amount of cayennepepper may be reduced or omitted

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Peach chutneyYield 4 to 6 pints

1 medium onion 1 cup seedless raisins1 small clove garlic 1 cup crystallized ginger chopped2 tablespoons mustard seed 1 teaspoon salt3 quarts peaches, diced 1 quart vinegar2 tablespoons chili powder 2% cups brown sugarPut onion garlic and raisins through food chopper using fine bladePeel dice and measure peaches. Mix peaches with remainingingredients. Add the onion, garlic and raisin mixture. Mix well. Simmer

an hour or until deep brown and rather thick. Pack into hot sterilizedjars and seal Process 10 minutes in boiling water bath

Pickled Vegetables

Tart and crisp, pickled vegetables add variety to our diet. Theymake great gifts too.

Artichoke pickleScrub thoroughly 1 peck Jerusalem artichokes. Cut into chunks

and pack in crock or large glass jar Cover with vinegar Add 2 cupssalt and 4 tablespoons turmeric. Soak 24 hours. Drain, discardingvinegar Pack artichokes in clean hot jars; adding 1 medium pod redpepper to each jar Combine in large pan, 1 gallon vinegar 13 cupssugar (6 pounds), % cup pickling spice (tied in spice bag), 2 tablespoonsturmeric. Simmer 20-25 minutes. Remove spice bag Pour hot brineover artichokes leaving % inch head space. Adjustjar lids. Process 10minutes in boiling water bath.

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Dilly beansYield 7 to 8 pints

4 pounds green beans, whole (about 4 quarts)% teaspoon per pint jar hot red pepper crushed% teaspoon per pint jar mustard seed% teaspoon per pint jar dill seed1 clove garlic per pint jar5 cups vinegar (1 % quarts)5 cups water (1 % quarts)1/2 cup saltWash beans thoroughly' drain and cut into lengths to fill pint jars.Pack beans into clean hot jars; add pepper mustard seed dill seed,and garlicCombine vinegar water and salt; heat to boiling Pour boilingliquid over beans, filling to % inch from top of jar Adjust jar lids.Process in boiling water for 5 minutes (start to count processingtime as soon as water in canner returns to boiling). Remove jars andcomplete seals if necessary Setjars upright on a wire rack or foldedtowel to cool Place them several inches apart.

Pickled beetsYield 6 pints

3 quarts beets, sliced (about 7 pounds without tops)1 tablespoon allspice, whole2 cinnamon sticks2 cups sugar1% teaspoons salt3% cups vinegar1% cups waterWash beets. Leave 2-inch stems and taproots. Cover with boilingwater and cook whole until tenderDrain; peel and slice.Loosely tie allspice and cinnamon sticks in a clean thin whitecloth Combine sugar salt, vinegar and water' add spice bag. Bringto a boil' cook slowly 15 minutes.Remove spice bag. Pack beets into hot pint jars. Cover with hot

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liquid filling to % inch from top. Adjust jar lids.Process in boiling water for 30 minutes (start to count processing

time as soon as water in canner returns to boiling). Remove jars andcomplete seals if necessary Set jars upright on a wire rack or foldedtowel to cool Place them several inches apart.Pickled peppers (hot)

For each quart you will need about:4 medium sweet red peppers4 medium green peppers1O banana peppers1 cup vinegarV2 cup water1 teaspoon salt1 teaspoon sugarStem and seed all peppers. Cut peppers into strips and pack inclean hot jars. Heat remaining ingredients to boiling and pour over

peppers to within V2 inch of top. Adjust jar lids. Process in boilingwater bath 5 minutes.

Pickled bell peppersYield 4 pints

3 pounds green peppers (7-9 large)11/2 cups sugar1 cup vinegar1 cup water

Boil mixture one minute Slice peppers in strips, put in vinegar andsugar mixture and bring to boil

In hot sterilized jars put:1 clove garlic% teaspoon saltAdd pepper strips and cover with hot vinegar mixture and seal

Process 5 minutes in boiling water bath

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Jalopeno pepperFor each pint jar you will need'Enough jalopeno peppers to fit one pint jar1 cup vinegar‘A cup water1 teaspoon salt1 teaspoon pickling spicesWash peppers. Pack peppers tightly in pint jar For each pint jarheat to boiling, 1 cup vinegar % cup water 1 teaspoon salt and 1teaspoon pickling spices. Pour over peppers to within 1 inch of top ofjar Process 10 minutes in boiling water bath. Adjust jar lids.

Stuffed pepper pickleYield: 3 to 5 pints

2 dozen sweet bell peppers, small1 large cabbage head, finely shredded3 cups white vinegar1 cup waterV2 cup granulated sugar2 tablespoons white mustard seed2 tablespoons celery seed% cup saltSelect peppers of uniform size. Cut off top with stem. Removeseeds and white sections from peppers. Make a brine of 1 cupadditional saltto1 gallon of water Place peppers in brine and allow to

stand overnight. Drain and soak in cold water 1 hourMix cabbage, salt, mustard and celery seed and stuff into peppers.Place stuffed peppers in clean, hot jars. Fill jars with boiling vinegarwater and sugar solution to 1/2 inch from top. Adjustjar lids. Process in

boiling water bath 10 minutes.

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Carrot pickleYield 5 to 7 half pints

3 pounds carrots1 pint distilled vinegar white V2 tablespoon mace% tablespoon whole cloves 2 cups sugar1/2 tablespoon whole allspice % stick cinnamon

Pare carrots and cut in strips of desired size and length Boil inwater until just heated through Pack hot carrots lengthwise in hotsterilized jars. Pour boiling syrup made of vinegar water and spices(in bag) over carrots. Remove spice bag Seal and process 10 minutesin boiling water bath.Cauliflower pickle

Yield 5 pints3 quarts cauliflower florets (about 3 medium heads)2 cups onion, sliced1 cup red pepper cut in strips% cup salt2 quarts ice cubes (2 trays)1 quart vinegar white2 cups sugar1 tablespoon mustard seed1 tablespoon celery seed1 teaspoon turmeric1 hot red pepperWash cauliflower' divide into florets. Combine cauliflower slicedonion, red pepper strips, and salt. Cover with ice and let stand 3 to 4hours. Drain wellCombine remaining ingredients. Bring to a boil Add vegetables;boil 10 minutes or until vegetables are tender-crisp.Remove hot red pepperfrom vegetable mixture. Pack hotvegetablesinto hot pintjars. Cover with boiling liquid to 1/2 inch from top ofjar Cuthot red pepper into five pieces and add one piece to each jar Adjustjar lids.Process in boiling water for 5 minutes (start to count processingtime as soon as water in canner returns to boiling). Remove jars andcomplete seals if necessary Setjars upright on a wire rack orfoldedtowel to cool Place them several inches apart.35

Pickled okraYield' 6 pints

3 pounds okra, whole6 hot red or green peppers6 garlic cloves1 quart vinegar1 1/3 cups water1/2 cup salt1 tablespoon mustard seedWash okra. Trim stems; do not cut into pods. Pack okra into clean,

hot pint jars; add hot pepper and garlic clove to each jarBring remaining ingredients to a. boil. Cover okra with hot liquid

filling to V2 inch from top. Adjust jar lids.Process in boi ing water for 10 minutes (start to count processing

time as soon as water in canner returns to boiling). Remove jars andcomplete seals if necessary Set jars upright on a wire rack or foldedtowel to cool. Place them several inches apart.

Green tomato pickleYield 9 to 11 pints

7 pounds very green tomatoes (about 5 quarts)1-111/2 gram bottle slacked lime12 cups sugar3 pints vinegar1 tablespoon whole allspice1 tablespoon whole cloves1 tablespoon whole mace1 tablespoon mustard seed

Slice tomatoes 1/8 to % inch thick into crock or large glass containerDissolve slacked lime in enough water to cover tomatoes. Soak 24hours. Drain and soak in cold water for 4 hours, changing water eachhour Make syrup of sugar and vinegar and heat to boiling Pour hotsyrup over tomatoes and let stand overnight. Tie spices in bag andadd to tomato syrup mixture and heat to simmer for 45 minutes.Remove spice bag. Pack hot, into hot sterilized jars. Adjust lids andprocess 5 minutes in boiling water bath.

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Squash pickleYield 7 to 8 pints

4 quarts squash (yellow or zucchini)2 quarts onions1/2 cup salt5 cups sugar5 cups vinegar11/2 teaspoons turmeric1 teaspoon celery seed2 quarts cracked or crushed ice2 teaspoons mustard seedWash squash and slice in M inch slices. Peel and slice onions. Mix

squash onions and salt thoroughly Cover with be let stand 3 hours.Drain thoroughly Combine sugar spices and vinegar' heat just toboiling Add drained squash and onion slices and heat 5 minutes.Pack hot squash and onions loosely into clean hot pint jars and coverwith hot liquid to 1/2 inch from top. Adjust lids. Process in boiling waterfor 5 minutes. Remove jars and complete seals if necessary. Set jarsupright on a wire rack or folded towel to cool Place them severalinches apart.Note: Sugar may be reduced to 3 cups for less sweet pickle

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Pickled Fruits

Pickled pearsYield 7 to 8 pints

2 quarts sugar (8 cups)1 quart vinegar white (4 cups)1 pint water (2 cups)8 cinnamon sticks, 2-inch pieces2 tablespoons cloves, whole2 tablespoons allspice, whole8 pounds pears (4 or 5 quarts)Combine sugar vinegar water and cinnamon; add cloves and

allspice that are tied in a clean thin, white cloth Bring to a boil andsimmer covered about 30 minutes.Wash pears, remove skins, and all of blossom end the stems may

be left on if desired. To prevent peeled pears from darkening duringpreparation immediately put them into cold water containing 2tablespoons each of salt and vinegar per gallon. Drain just beforeusmgAdd pears to the boiling syrup and continue simmering for 20 to 25

minutes. Pack hot pears into clean, hot pintjars; add one 2-inch piececinnamon per jar and cover with boiling syrup to % inch from top ofjar Adjust jar lids.Process in boiling water for 20 minutes (start to count processing

time as soon as water in canner returns to boiling). Remove jars andcomplete seals if necessary Set jars upright on a wire rack or foldedtowel to cool. Place them several inches apart.

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Pickled peachesYield 7 to 8 pints

8 pounds small or medium—sized prepared peaches or 51/2 quarts2 tablespoons whole cloves4 two-inch pieces stick cinnamon2 pounds sugar (4% cups)1 quart vinegar (4 cups)1 pint water (2 cups)Wash and peel peaches. Put cloves and cinnamon loosely in aclean,thin white cloth and tie toptightly Cooktogetherspices,sugar

vinegar and water for 10 minutes. Add peaches; cook slowly untiltender but not broken. Let sit overnight.In the morning remove spices. Drain syrup from peaches; boilsyrup rapidly until thickened. Pack peaches in hot sterilized jars. Pourhot syrup over peaches, filling jars to top. Seal Process 20 minutes inboiling water bath.

Spiced figsYield about 8 pints

4 quarts firm-ripe figs3 cups sugar2 quarts water2 cups sugar2 sticks cinnamon1 tablespoon whole allspice1 tablespoon whole cloves3 cups vinegar

Peel figs. (If unpeeled are preferred pour boiling water over figsand let stand until cool drain )Add 3 cups sugar to water and cookuntil sugar dissolves. Add figs and cook slowly 30 minutes. Add 2cups sugar and vinegar Tie spices in a cheesecloth bag add to figs.Cook gently until figs are clear Coverand let stand 12 to 24 hours in acool place Remove spice bag Heat to simmering pack, hot, into hotjars, leaving % inch head space Remove air bubbles. Adjust lids.Process pints and quarts 15 minutes n boi ing water bath

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Spiced grapes7 pounds muscadine type grapes1 pint vinegar4% pounds sugar1 to 2 tablespoons cinnamon or according to taste1 to 2 tablespoons ground cloves, or according to tasteSeparate pulp from hull of grapes. Boil pulp until soft enough toremove seeds. Discard seeds. Cook the hulls, until tender in enoughwater to prevent sticking (about 15 minutes). Add deseeded pulp,vinegar sugar and spices and cook until thick. Keep in mind thatmixture will thicken somewhat upon coolingPack boiling hot grapes in hot sterilized jars and process 10 minutesin boiling water bath.

Spiced crabapplesWash about 4 pounds of crabapples. To prevent apples from burstingpierce with large sterilized needle. Make a syrup by heating together'

3 cups vinegar3 cups water6 cups sugar1-2 sticks cinnamon1 tablespoon cloves1 tablespoon allspice in spice bag1 tablespoon mace(optional)When this syrup is cool add the crabapples and heat slowly so fruitwill not burst. Bring to a boil. Allow to cool overnight. Remove spicebag Pack crabapples into hot, sterilized jars. Heat syrup to boilingand fill jars to within % inch from the top of the syrup. Seal andprocess 10 minutes in boiling water bath

4O

Watermelon pickle IYield 4 to 5 pints

3 quarts watermelon rind, unpared (about 6 pounds)3/4 cup salt3 quarts water2 quarts ice cubes (2 trays)9 cups sugar (4 pounds)3 cups white vinegar3 cups water1 tablespoon whole cloves (about 48)6 cinnamon sticks, 1-inch pieces1 lemon, thinly sliced with seeds removed

Pare rind and all pink edges from the watermelon. Cut into 1-inchsquares orfancy shapes as desired. Cover with brine made by mixingthe saltwith 3 quarts cold water Add ice cubes. Let stand 3 to 4 hours.

Drain' rinse in cold water Cover with cold water and cook until forktender about 10 minutes (do not overcook). DrainCombine sugar vinegar water and spices (tied in a clean thin

white cloth). Boil 5 minutes and pour overthe watermelon add lemonslices. Let stand overnight.Heat watermelon in syrup to boiling and cook slowly 1 hour Pack

hot pickles loosely into clean hot pint jars. To each jar add 1 piece ofstick cinnamon from spice bag cover with boiling syrup to 1/2 inchfrom top of jar Adjust jar lids.

Process in boiling water for 5 minutes (start to count processingtime when water in canner returns to boiling). Remove jars andcomplete seals if necessary Set jars upright on a wire rack or foldedtowel to cool Place them several inches apart.Note: Red or green food coloring may be added to the syrup, if

desired. Collect and keep watermelon rind in plastic bags inrefrigerator until enough rinds for one recipe are collectedBe sure to use plastic bags that are designed for food use.

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Watermelon pickle llYield: 9 to 10 quarts

12 pounds watermelon rind2 tablespoons slacked lime 1 bottle 111/2 grams4 pieces ginger root12 pounds sugar2 quarts white vinegar6 cups waterPare rind and all pink edges from watermelon Cut into 1-inchsquare cubes and place in crock. Dissolve 1 me in enough water tocover rind. Soak overnight. Next morning wash rind in several changesof waterCover with water and bring to boil Change water and again bring toboil. Add ginger root and simmer 20-30 minutes. Discard water andginger root. Mix sugar vinegar and water and heat to simmer Addrind and simmer for 50-60 minutes or until tender Five minutesbefore removing from heat, add spice bag with 2 tablespoons wholecloves and 6 sticks cinnamon. Let soak overnight. Nextday pack rindin hot sterilized jars. Heat vinegar syrup to boiling and fill jars towithin % inch of top. Adjust lid and process 10 minutes in boilingwater bath

Watermelon pickle IIIYield: 8 to 9 quarts

Prepare 1Oto11V2 pounds rind (about 6 quarts). Be sure to removeall skin and pink part of melon Dissolve 1 bottle slacked lime 11%grams) in enough water to cover rind Soak overnight. Rinse wellBoil rind in salt water (1/3 cup salt) for 20 minutes. Rinse wellPrepare spiced vinegar by using'10 pounds sugar (22 cups)1 quart water% gallon vinegar2 tablespoons whole cloves6 pieces of ginger2 tablespoons whole allspiceAdd rind to spiced vinegar (spices are tied in spice bag and simmerslowly for 2 hours. Seal in sterilized jars and process 10 m nutes in

boiling water bath42

Sauerkraut

Sauerkraut in a crockYield 14 to 15 quarts

50 pounds cabbage (approximately)1 pound salt, pure granulated (1 % cups)Remove the outer leaves and any undesirable portions from firmmature heads of cabbage; discard. Wash and drain remaining cabbage.Cut into halves or quarters; remove the core. Use a shredder or sharpknife to cut the cabbage into thin shreds about the thickness of adime.In a large container thoroughly mix 3 tablespoons salt with 5pounds shredded cabbage. Let the salted cabbage stand for severalminutes to wilt slightly' this allows packing without excessive breaking

or bruising of the shreds.Pack the salted cabbage firmly and evenly into a clean, 5-galloncrock or jar Using a wooden spoon or tamper or your hands, pressdown firmly until thejuice comes to the surface. Repeatthe shreddingsalting and packing of cabbage until the crock is filled to within 3 or 4

inches from the top.A 5-gallon crock will hold about 35 pounds of prepared saltedcabbage.Cover cabbage with a heavy-weight, water-filled plastic bag thatfits snugly against the cabbage and against the sides of the container

to prevent exposure to air The bag should be of heavyweight,watertight plastic and intended for use with food Store at room43

temperature (680 to 72°F for 3 weeks while cabbage is fermentingTo process: Heat sauerkraut to simmering (185 to 210 degrees).Do not boil Pack hot sauerkraut into clean hotjars and cover with hotjuice to V2 inch from top of jar Adjustjar lids. Process in boiling waterbath 15 minutes for pints, 20 minutes for quarts start to count

processing time as soon as the hot jars are placed in the activelyboiling water).Remove jars and complete seals if necessary Set jars upright on awire rack or folded towel to cool Place them several inches apart

Sauerkraut in quart jars1 Remove outer leaves from firm mature heads of cabbage washand drain Cut into halves or quarters, remove core2 Use a shredder or sharp knife to cut cabbage into thin shreds

about the thickness of a dime3. Measure 2 pounds of cabbage for each quart and thoroughly mix

it with 4 level teaspoons granulated salt.4. Pack the cabbage and salt mixture into a clean quartjar pressing

it down firmly with a wooden spoon Brine will form and cover thecabbage.5. Cover the packed cabbage with a pad of clean white cheeseclothand insert 2 wooden strips to hold the cabbage under the brine

6. Set the packed jars in a shallow pan or on folded newspapers, asbrine may overflow during fermentation. Leave lids slightly loose.Allow to ferment in cool area, about 70 degrees.

7 Fermentation should go on for about 10 days. Watch jars dailyduring this process to insure against scum formation or othersigns of spoilage When fermentation is complete the brine levelwill drop rather suddenly

8. Remove cheesecloth and wooden strips.If kraut is to be used within a few weeks, fill jar to within 1 inch oftop with brine made of 1V2 tablespoons granulated salt to 1 quartwater Tighten lid and store in cool placeIf kraut is to be kept longer than a few weeks, press cabbagedown firmly with spoon to release any gas bubbles, fill jars withbrine (1 V2 tablespoons granulated salt to 1 quart water) to within1 inch of top. Adjust lids.

9. Process in boiling water bath for 30 minutes. Remove jars andcomplete seals if necessary Set jars upright on wire rack orfolded towel to cool Place them several inches apart.

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north carolinaAGRICULTURALEXTENSIONSERVICE

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