Wash, cook and skin beets. Be careful not to cut beets while washing or they will \"bleed.\" Cut in desired size.Bring all ingredients (except beets) to a boil. Add beets.Seal in clean, warm jars. ...
First - In a small pot, cook fresh (or approximately 2 cups frozen blueberries), syrup, spices and cornstarch over medium to medium high heat until thickened.Set aside. ...
Prepare brine, using sugar and vinegar.Stir until dissolved on low heat.Let stand 1 hour.Soak vegetables for 2 hours in salt.Drain juice.Pour brine over vegetables.Put in jars and refrigerate.Ready ...
Slice large green tomatoes into thick slices.Peel and cut eggplants into square sticks.Salt and pepper eggplants; let drain in colander for 1/2 hour.Dredge eggplant sticks or tomatoes in flour, then ...
Let all but peaches boil 10 minutes.Drop peaches in syrup and cook until you can pierce them with a fork.Fill sterilized jars with peaches and pour hot syrup over them; seal. ...
After removing the stem from figs, cut figs into small pieces. May use an electric beater for a finer texture.Add jello and sugar to the figs.Cook slowly over low fire while stirring constantly.Once ...
Thinly slice cucumbers and onion.Mix with salt.Cover and refrigerate for 2 hours.Drain; press out as much juice as you can, but do not rinse.Mix white vinegar with sugar.Stir until sugar dissolves.P ...
Cook rhubarb and add sugar; cook together for about 10 minutes.Add jello.Pour into jars.Makes approximately 3 pints. ...
Cream butter and sugar until light and fluffy.Add eggs one at a time, beating well after each addition.Combine dry ingredients; add alternately to creamed mixture with milk and coffee.Stir in jam.Ba ...
Preheat oven to 375\u00b0.In a 2-quart baking dish, melt butter. In a separate bowl, mix flour and 1 cup sugar until well blended. Add milk and mix until blended.Pour this over butter; do not stir.P ...