Wash peppers and cut into strips.Place peppers into pint jars.Mix spice, vinegar and sugar.Boil for 5 minutes.Pour over peppers.Seal.Put in water bath about 15 minutes.Makes about 10 pints. ...
Combine rhubarb, drained pineapple and sugar.Let stand overnight.Boil until rhubarb is tender; add gelatin.Pour into hot sterilized jars and seal or place in suitable freezer containers and freeze. ...
Cream together butter and sugar until smooth and creamy.Add eggs one at a time.Add salt.Stir in chocolate syrup, flour and vanilla.Add nuts and stir to blend well.Turn into greased and lightly flour ...
Mix crumbs with butter until blended.Press firmly onto bottom of well-greased 8-inch spring-form pan.Chill. ...
Boil sugar, vinegar and water until sugar is dissolved.Wash peaches.Add to the syrup and boil gently until fruit is fork-tender.Pack peaches in hot sterilized jars and fill with pickling liquid.Serv ...
Bring liquids to a boil.Put 2 clove garlic and 1 head of fresh dill or 1tablespoondill seed to each quart.Fill jars with pickles, thencoverwithboilingwater, then set jars in hot waterandplaceonburne ...
Dissolve salt and enough water to cover vegetables.Soak for 2 hours.Drain and rinse thoroughly.Combine sugar, celery seed and vinegar in large pan; bring to boil.Add squash, onion and peppers.Bring ...
Sprinkle gelatin over milk in a saucepan and let stand for 1 minute.Cook over low heat, stirring constantly, until gelatin dissolves.Remove from heat.Add sugar and salt, stirring until sugar dissolv ...
Put in bottom of jars: 1/8 teaspoon alum, 2 or 3 small pieces of garlic and dill or dill seed.Wash cucumbers and place in jars.Mix vinegar, water, turmeric and salt.Pour this over cucumbers and seal ...