In a large saucepan, blend sugar, cornstarch, cinnamon, nutmeg and salt.Stir in water.Cook and stir until thick and bubbly. Add lemon juice. ...
Drain juice from three of the cans of beets, but save the juice from the fourth.Combine the ingredients in a large saucepan. Heat to boiling.Turn off and add beets.Place in half-gallon jar and refri ...
Use thick rind, pare and remove any red part.Cut in 1-inch cubes.Use 1/4 cup salt to 1 quart water to make solution.Add enough water to cover rind.Let stand overnight.Drain.Cover with boiling water ...
Mix cucumber and onion, sprinkle with salt, mix well.Let set in refrigerator 2 hours.Drain after 2 hours, but don't rinse.About 1 hour before draining cucumbers, heat sugar and vinegar until sugar d ...
Wash cucumbers.Make a brine of vinegar, water and salt. Bring to a boil.Place a generous layer of dill, 1/2 to 1 clove of jars. Pack cucumbers into the jars. When jars are half filled with cucumbers ...
Mix sugar, oil, eggs and buttermilk and beat well.Add remaining dry ingredients and stir carefully until all in.Add figs, stirring well.Bake almost 1 1/2 hours at 300\u00b0. ...
Mix ingredients well.Pour over cucumbers, onions and peppers.Refrigerate overnight.Put in freezer container and freeze. ...
In a 3 1/2 or 4-quart crock-pot, combine undrained pineapple, dried fruit, sugar and rum or whiskey.Stir in orange peel, lemon peel, orange and lemon juice.Cover; cook on low heat for 9 to 10 hours ...
Mix together all ingredients and put into buttered casserole. Refrigerate overnight.Bake at 350\u00b0 for 50 to 60 minutes (uncovered). ...