Stir together lemonade and four cans of carbonated water (three cans if using juice concentrate).Gently stir until combined. Using a funnel, pour into 4-cup bottle or jar and seal.Chill for up to 6 ...
Melt caramels in 1/3 cup water on medium heat, stirring occasionally.Cool 15 minutes.Stir in 1/2 cup sour cream, then fold in whipped topping.Pour into graham cracker crust or chocolate crumb crust ...
Wash tomatoes; cut in fourths.Chop the vegetables and put in large kettle; cook 30 minutes.Put through sieve and add seasonings.Chill and serve.Makes 6 quarts.Process in quart cans for 30 minutes. ...
Dissolve lye in cold water.Let cool.Add lukewarm grease and stir until set. ...
In large bowl, mix cucumbers and salt.Let stand 1/2 hour. Drain well.Stir in onions and green pepper. ...
Clean jars and cucumbers.Pack in hot jars.Add pickling spices and dill seed to each jar.Pour vinegar solution over cucumbers and seal with hot lids. ...
In medium saucepan over medium heat, combine first 5 ingredients. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat; stir in butter and apples. Makes about 2 ...
Cook rhubarb, sugar and pineapple at least 20 to 25 minutes. Add dry jello.Mix and pour into jars and seal.Store in freezer.Makes 4 or 5 pints. ...
Drain beets, reserving 1/3 cup liquid.In saucepan, combine sugar, cornstarch and salt.Stir in reserved beet liquid, vinegar and oleo.Cook and stir until mixture thickens.Add beets; heat through. ...
Select small, young beets; cook until tender.Dip into cold water.Peel off skins.Make syrup of other ingredients.Pour over beets and boil for 10 minutes.Pack into sterilized jars and seal at once. ...