Combine all ingredients in a large saucepot.Bring slowly to a boil.Reduce heat; simmer, stirring constantly until thick. Pour hot into jars, leaving 1/4 inch headspace.Adjust caps. Process 10 minute ...
Peel and slice 1/2 watermelon; wash and peel.Soak in 2 quarts water with 2 tablespoons salt.Let stand overnight. Drain; add clean water.Boil 30 minutes.Make syrup; add cherries and juice and boil 45 ...
In a large bowl, combine rolled oats, shredded coconut, almonds, sesame seed, sunflower seeds and wheat germ.Combine honey and oil.Stir into oat mixture.Spread on a 13 x 9 x 2-inch baking pan.Bake a ...
Mix vinegar and sugar in a container with a tight fitting lid. Add your sliced onions making sure the liquid covers the onions. Refrigerate for several hours or overnight before serving.This is grea ...
Combine all ingredients and store in a sealable container or zip lock plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer ...
Bring tomatoes and sugar to boil (10 minutes), stirring. Remove from heat.Add jello.Put into jars; seal with wax. ...
Combine cucumbers, onion and green pepper in a large bowl. Add sugar, vinegar, salt and celery seed.Mix well.Cover and store in refrigerator.Wait 24 hours before eating.These will keep about 3 month ...
Heat grated peel, orange and lemon juice in double boiler. Mix sugar, cornstarch and salt.Add all at once and stir until thickened and clear.Add butter or margarine and beets and heat in double boil ...
Pack radishes in a glass screw top quart jar.Dissolve salt in boiling water and cool.Add remaining ingredients to water and pour over radishes.Close jar firmly and place in a warm room for one week. ...