Saturday, July 16, 2011


In the midst of all the craziness around here lately, I've still managed to do a little canning.  Thought I would share a few of our favorite recipes.  A lot of my recipes don't actually call for processing in a canner.  I am comfortable with that, but feel free to process them if you feel the need.


10 cups squash (shredded)  ( use yellow squash)
1 big bell pepper (chopped or shredded)
4 large onions (chopped)
 4 1/2 cups sugar
2 1/2 cups vinegar
1 1/2 tablespoons celery seed
2 1/2 tablespoons turmeric
1/2 teaspoon black pepper

Mix first three ingredients well and add 3 tablespoons salt and let set over night or at least 10 hours.  Put into colander and drain.  Combine last five ingredients in pot and bring to a boil.  Add squash and simmer for 30 minutes.  Put into jars and process 10 minutes in a boiling water canner. 


8 cups peeled and sliced cucumbers
2 bell peppers (sliced)
1 large onion (sliced)
1 1/4 cup vinegar
4 tablespoons salt
2 tablespoons celery seed

Put cucumbers, peppers, and onions into a jar.  Mix other ingredients and pour into jar and refrigerate.  Keeps for several weeks.



Soak whole cucumbers in salt water (1/2 cup to 1/2 gal water) for 48 hours.  Remove and cut off ends.  Slice and put three tablespoons alum to each gallon of cucumbers.  Add enough water to cover.  Let stand 24 hours and drain.  Place back into churn or glass containers and cover with vinegar.   Add 2 tablespoons powdered tumeric to each gallon of pickles.  Let stand 24 hours.  Drain vinegar and put pickles back into containers.  Put a layer of pickles, then a layer of sugar until jar is filled.  Be sure top layer is sugar.  Let stand 24 hours.  Takes about five pounds of sugar per gallon of pickles.  The sugar will turn into syrup and the pickles will keep for months on the shelf.  I usually make mine in gallon jars and put some into quart jars to keep in the refrigerator. 


1 comment:

  1. Thanks for sharing the recipes :O)

    Have a blessed week!

    *Christi jo*