Family Recipes - Candy

These are from the family cookbook that my mother put together a few years ago.

CANDY

ALMOND BARK

2 lb. Almond white bark         2 cups chunky peanut butter   2 cups tiny marshmallows

2 cups Rice Krispy's               1 cup dry roasted peanuts chopped

Melt almond bark and fold in rest of ingredients and drop on wax paper.  Let set and store in a sealed container.

BUTTER TOFFEE

Combine:

1 cup sugar 1/2 tsp. Salt          1/2 cup butter                3 T. cup water

1 T. vanilla

Cook to light crack stage (285 degrees) (Test by adding a few drops to cup of cold water.  The mixture will form a thin, pliable ribbon.).  Pour onto a greased cookie sheet and cover with 1 cup chocolate chips or Hershey Chocolate Bar while hot.  Sprinkle with 1/2 cup chopped walnuts and let harden.  When doubling recipe use 1/2 butter and 1/2 oleo.  It will make a jelly roll pan full.

CARMELS

2 cups sugar                  1 cup butter                   2 cups cream (1 1/2 can condensed milk)

1 cups chopped nuts      salt                       1 3/4 cups white corn syrup

Boil altogether except 1 cup cream for 30 minutes (after mixture comes to a boil) stirring constantly with a wooden spoon.  Add 1 cup cream and boil to firm ball stage.  (Check stage by dripping a little of mixture in a cup of cold water.)  Add nuts (optional).  Pour without beating into buttered jelly roll pan.  After cooling cut into 1 inch squares.

Candies should be individually wrapped before storing in airtight container.  I use this carmel recipe to make turtles.  After cutting, form 1 piece around a whole pecan.  Freeze.  Dip in dipping chocolate and freeze again.  Store in tightly covered container.

CARMEL CORN

(Merva Blazich)

2 bags of popcorn (6 quarts)   1 cup butter (2 sticks)             2 cups brown sugar

1/2 cup corn syrup                  pinch of salt                            1/2 tsp. Baking soda

1 tsp. butter                  

Melt 1 cup butter.  Add brown sugar, salt and corn syrup.  Bring to a boil.  Simmer for 5 minutes.  Put corn in large uncovered roaster pan.  Melt 1 tsp. Butter and add soda.  Add to other mixture.  Stir until foamy and pour over corn.  Let stand for 15 minutes.  Meanwhile turn oven to 250 degrees.  Stir corn before putting in oven.  Bake 1 hour, stirring every 15 minutes.

CARMEL CORN (MICROWAVE)

1 cup brown sugar         1 stick oleo           1/4 cup white syrup       1/2 tsp. Salt

1/2 tsp. Baking soda      4 quarts popcorn

Combine all ingredients except soda and popcorn in 1 1/2 to 2 quart dish.  Bring to a boil, then cook on high for 3 minutes.  Remove and stir.  Cook for 1 minute longer.  Remove from the microwave and stir in soda.  Pop corn.  Clean out any unpopped kernels.  Put corn in a brown grocery bag.  Pour syrup over corn.  Close bag and shake.  Cook in bag on high in microwave for 1 1/2 minutes.  Take out and shake and cook another 1 1/2 minutes more.  Pour into pan and cool or eat from the bag.

CHOCOLATE COVERED CHERRIES2 lb. Powdered sugar               1/2 lb. Butter                 1 jar maraschino cherries (drained)

1 can eagle brand milk   1 block paraffin    12 oz. chocolate chips

Mix together sugar, butter, milk, and form into balls, then put cherries in center.  Let stand in refrigerator or freezer.  Dip into melted chocolate chips and paraffin that has been melted.   (Could be melted in microwave)  Cherries could be substituted with peanuts.  When doing cherries make sure they are completely covered, because they will weep juice if not completely covered.

CHOCOLATE FUDGE

4 cups sugar                  1/4 lb. Butter                 1 tall can evaporated milk

Bring to a boil - stirring and watching closely.  Boil to soft stage.  Check by dropping a couple of drops in cold water to see if it forms a soft ball.  Remove from the stove.

Stir in:                  12 oz. chocolate chips    1 qt. Marshmallow crème        1 tsp. Vanilla

                   Nuts if desired

Turn into a buttered pan.  After cooling cut into squares and store.  You could try in microwave for 20-30 minutes on roast till soft ball stage.  Watch and stir occasionally.  After reaching softball stage add other ingredients.

CHOCOLATE NUT CLUSTERS

Melt together:

1 (6 oz.) pkg. butterscotch chips (1 cup)    1 (6 oz.) pkg. chocolate chips (1 cup)

Add (1 1/2 cups peanuts and 1 1/2 cups raisins) or add 3 cups peanuts (it might take more).  Stir well till all the ingredients are covered.  Drop by teaspoon full on waxed paper and chill.  Store in a tightly covered container.

CHOCOLATE-COVERED RITZS

Spread Ritz crackers with peanutbutter.  Place on wax paper.  Freeze until hard.  Heat dipping chocolate and dip frozen crackers and freeze again.  Remove from wax paper and store in air-tight container.

CHRISTMAS CANDY

4 cups sugar                  1 cup water          1 cup white syrup

Boil to 290 degrees.  Add color and flavoring (last).  Use pure oil for best flavor.  You can buy this at a drug store.  Pour on buttered cookie sheets.  Pick up edges and cut with scissors and drop in powdered sugar.  Sift out candy and store in air tight container.  Candy is a hard sucker candy.

CITRUS STRIPS

Use peeling from thick skins off of grapefruit and oranges.  Peel 1 grapefruit and 2 oranges.  Put peeling, 1 cup sugar, and 1 cup water in pan and cook.

1.     Boil with water and salt like potatoes.

2.     Scrape white pulp off when tender when pricked with a fork.

3.     Put peelings in sugar and water and boil down till transparent.  Watch closely.

4.     Snip into strips and roll in granulated sugar.

COCONUT MOUNDS CANDY

1/2 stick oleo                           1 can eagle brand milk   1 (14 oz.) pkg. coconut

1 lb. Powdered sugar               12 oz. chocolate chips    1/2 cake paraffin

Melt oleo in eagle brand milk.  Add coconut and powdered sugar.  Spread on a cookie sheet pan.  Refrigerate 30 to 45 minutes or overnight which is best.  Cut in squares.  Dip in melted chocolate and wax.  Place on wax paper. 

Optional:  Use milk chocolate and put almond in the middle.

DIVINITY

2 cups sugar                  2 egg whites stiffly beaten       1/3 cup water                 1/8 tsp. Salt

1/2 cup white syrup       1 tsp. Vanilla

Cook sugar, water and syrup until it spins a long thread or to hard ball stage (270 degrees).  Slowly pour syrup over stiffly beaten egg whites to which salt has been added.  Add vanilla.  Continue beating until candy holds shape when dropped from a spoon.  You may add nuts, food coloring, or coconuts.  Drop on wax paper to set.  Store in airtight containers.

EASTER EGGS

1/4 lb. Butter                 1/2 cup milk                   *2 (4 serving) pkg. regular chocolate pudding         

1 lb. Powdered sugar     1 tsp. Vanilla                 1 cup chopped nuts or coconut

Chocolate for dipping    1/2 block of paraffin     

Melt butter, add pudding just as it comes from package and stir until well blended.  Add milk and bring to boil.  Boil 2 minutes stirring constantly.  Cover.  Remove from heat and add sugar, vanilla, and nuts.  Stir until mixture is smooth.  Shape into egg shapes.  Place on tray covered with wax paper.  Chill thoroughly.  Coat with melted chocolate and some paraffin.  Chill again.  Store in tightly covered container.

*vanilla pudding, almond extract, 1 1/2 cups coconut instead of nuts.

*butterscotch pudding, vanilla and chopped walnuts.

FOUR MINUTE FUDGE

1 lb. Sifted powdered sugar (3 3/4 cups)    1/2 cup cocoa

Mix well.  Put into 6-8 measurement cup.  Make a well in middle, put 1/4 cup evaporated milk or cream and 1 stick of butter.  Put in microwave for 2 1/2 minutes on high.  Mix altogether.  Meanwhile count 24 marshmallows and put in big bowl.  Put on high for 1 1/2 minutes.  Mix in fudge mixture and put in buttered 9 x 9  pan.  Put in refrigerator for 1 hour or freezer for 1/2 hour.  Cut and eat.

HEAVENLY HASH CANDY

3 cups sugar                  1 cup white syrup          1 1/2 cups half-n-half cream    1 tsp. Vanilla

nuts

Boil slowly until it turns a Carmel color and form a firm ball in cold water.  Remove from stove and add vanilla.  Beat until stiff and add nuts - when stiff pour into buttered pan and let cool. 

HOMEMADE FANNIE MAES

(Grandma Yarbrough)

1 stick butter                      2 lb. Powdered sugar or more       1 small pkg. (3 oz.) coconut

12 oz. chocolate chips   1 can sweetened condensed milk       1 1/2 cups nuts(optional)

1/2 cake (1/8 lb. Paraffin)

Cream butter and blend evenly into the sugar.  Stir in coconut and nuts. Add milk and work mixture into stiff dough. Form into 1 inch balls and chill them thoroughly several hours or overnight.  Melt paraffin and chocolate chips.  Dip balls in chocolate and place on wax paper.  Refrigerate until used.

Can melt chocolate and wax in microwave.  During dipping you might have to reheat mixture.

JUST RIGHT DIVINITY

(Grandma Yarbrough)

2 cups granulated sugar 1/8 tsp. Salt          1/2 cup light syrup        2 egg whites

1 tsp. Powdered sugar   1/2 cup water       1 tsp. Vanilla

Mix sugar, syrup, water, and salt in sauce pan.  Heat slowly, stirring until sugar is dissolved.  Then boil gently without stirring to soft ball stage (240 degrees).  Meanwhile beat egg whites stiff.  Gradually pour 1/3 of syrup over them beating constantly.  Continue to cook remaining syrup to hard ball stage (265 degrees).  Beat this syrup gradually into egg white mixture and beat until mixture will just hold its shape.  Beat in vanilla and powdered sugar.  This small amount of powdered sugar makes for real improvement in the texture.  For variety change to a red or green color.         

KRAUT CANDY

Grandma Lowe

2 cups brown sugar                 2 cups white sugar                  1 cup sweet milk

3 cups coconut               1 tsp. butter

Boil sugar and milk until soft ball stage.  Remove from fire.  Add coconut and butter.  Beat until creamy.  Then drop by spoon on waxed paper.

MINTS

(Grandma Yarbrough)

Mix 1/4 of 8 oz. cream cheese.  Stir until soft and creamy.  Add color and flavoring (1/4 tsp. or less)  to cream cheese.  Add powdered sugar until firm.  You will have to knead in at the last to get to the firmness you need.  Roll into small balls and dip in granulated sugar and press into candy molds.  (If you don't have molds press with a fork.)  Let mints air dry over-night and then store in air-tight containers with wax paper between layers.  (Approximately 160 mints)

OVEN-MADE CARMEL CORN

5 quarts popped corn              1 cup oleo   2 cups brown sugar

½ cup light corn syrup            1 tsp. salt    ½ tsp. baking soda

Spread freshly popped corn on 1 large sheet pans and keep warm.  Combine oleo, sugar, syrup, and salt in 2 qt. heavy saucepan.   Boil to firm ball stage (248 degrees) about 5 minutes.  Remove from heat and stir in baking soda.  Syrup will foam.  Pour syrup over corn and stir.  (Hard to mix at first, easier after corn is in oven a while.)  Bake 35-40 minutes, stirring every 10-15 minutes.  Janet uses microwave popcorn.  Make sure unpopped kernels are removed before adding syrup.

 PEANUT BUTTER BALLS

Ben Thornton's favorite

1 box powdered sugar (1 lb.)            2 cups graham cracker crumbs

1 cup chunky peanut butter              1/2 cups peanuts

1 can coconut                                    1 tsp. vanilla

2 sticks margarine

Form balls on cookie sheets.  Freeze.  Melt  2 cups chocolate chips and 1/2 cake paraffin.  Dip balls while frozen.  Put on waxed paper.

PEANUT BUTTER BON BONS

(Grandma Yarbrough)

1 1b. oleo (butter)          4 cups peanut butter               3 lb. Powdered sugar

1 large Hershey Bar                 12 oz. chocolate chips    3 tsp. vanilla

3/4 cake paraffin

Combine oleo, sugar and peanut butter.  Make into small balls.  Freeze  balls.  Melt chocolate chips, candy bar, and wax. (Double boiler or microwave)  Stir in vanilla.  Insert

Toothpicks into candy balls and dip in chocolate mixture (a fork maybe used).  Yield:  125 balls.

PEANUT BRITTLE

(Grandma Yarbrough I was not always successful with this one)

2 cups sugar                            1 cup water          1 cup light corn syrup

1 tsp. Butter or oleo                1/4 tsp. Salt                   1/4 tsp. Baking soda              

2 cups unroasted (raw) Spanish or Virginia peanuts

Combine sugar, corn syrup, and water in heavy skillet.  Cook slowly, stirring till sugar dissolves.  Cook to soft-ball stage (test a few drops in cold water).  Add peanuts and salt.  Cook to hard-crack stage stirring constantly (remove candy from heat while testing).  Add butter and soda; stir to blend (mixture will bubble.)  Pour onto buttered large plates or platters.  Cool partially by lifting around edges with spatula.  Keep spatula moving under mixture so it won't stick.  When firm but still warm turn over.  Pull edges to make brittle and thinner in center.  Break into pieces when cold.

PEANUT BRITTLE

Makes about 2 pounds.

Mix and set aside:  1 1/2 tsp. Baking soda           1 tsp. Water         1 tsp. vanilla

Mix in a large pan:         1 1/2 cups sugar            1 cup water 1 cup light syrup

Cook over medium heat stirring occasionally to 240 degrees.  Stir in 3 T. oleo and 1 pound unsalted peanuts.

Cook over high heat stirring constantly to 300 degrees.  Remove from heat immediately and add soda mixture.  Mix thoroughly and pour quickly onto buttered cookie sheets (2).  Spread to 1/4 inch thick, cool, and break.

PEANUT BRITTLE (Microwave)

(Bonnie Frye, a teacher that works with Aunt Marcia)

Put together in 1 gallon measuring cup.

1 cup raw peanuts         1/8 tsp. salt 1 cup sugar 1/2 cup white syrup

Stir and cook on high 3 minutes.  Remove and stir.  Add 1 tsp. oleo, 1 tsp. vanilla.  Cook on high for 3 minutes.  Remove and stir.  Cook on high for 2 minutes.  Stir in 1 tsp. baking soda.  Pour onto buttered cookie sheets and spread quickly.

PEANUT BRITTLE (Microwave)

In a 1 1/2 qt. Casserole stir together and microwave 4 minutes on high:

1 cup sugar          1/2 cup white corn syrup

Add 1 cup roasted salted peanuts and microwave on high 3-5 minutes stirring occasionally. 

Add 1 tsp. Butter and 1 tsp. Vanilla.  Blend well and microwave on high 1-2 minutes.

Add 1 tsp. Baking soda and gently stir until light and foamy.

Pour mixture onto lightly greased cookie sheet.  Let cool 1/2 to 1 hour.  Break into small pieces and store in air-tight containers.

POTATO CANDY

(Grandma Yarbrough)

1 cup warm mashed potatoes (can use instant)    1/4 lb. Butter        3 T. vanilla

1/4 cup cream                5 lb. Powdered sugar

Mix the mashed potatoes, butter, vanilla, and cream together.  Then add the powdered sugar a little at a time mixing well.  You will need to knead the dough till its firm enough.  Form into balls,  Freeze before dipping chocolate coating.  An make ahead of time and freeze to store.  You may add different flavored extracts.  Also different food coloring if desired. 

Dipping chocolate:  Hershey's chocolate bars and small amount of paraffin.  Store in air-tight containers.

PUPPY CHOW

(Grandma Yarbrough)

1 pkg. 12 oz. Chocolate chips           1 cup peanut butter                 1 stick oleo

1 box Crispix cereal                          3 cups powdered sugar

Melt chips,  peanut butter, and oleo.  Pour over cereal stirring to coat.  Put powdered sugar into sack or large plastic bowl.  (I use my big green Tupperware bowl.)  Add mixture and shake to coat.  Store in tightly covered container.

REESES PEANUT BUTTER CENTERS

(Grandma Yarbrough)

Mix together:        2 cups crunchy peanut butter           1 stick oleo 1 tsp. vanilla                                     2 cups powdered sugar           salt to taste

You might need more powdered sugar.  Form into balls.  Freeze.  Dip in chocolate.  Store in airtight containers.

TURTLES

Dorothy Yarbrough

Use home-made caramels (Check in candy recipes).  Mold around pieces of pecans.  Freeze candy before dipping.  Melt extra large Hershey's candy bar in micro-wave.  Add a small chunk of melted paraffin.  Dip frozen candy into chocolate with a fork.  Shake as you take it out.  Place on wax paper until hardened.  Store in an air tight container. 

VANILLA TAFFY

(Grandma Yarbrough)

2 cups sugar                  2 T. butter  1/2 cup vinegar    1/8 tsp. cream of tartar

pinch of salt                   flavors and/or colors

Boil all together except the flavors and/or colors to a hard ball stage.  Check by putting a few drops in a cup of cold water.  When finished add flavors and/or colors.  Pour on buttered cookie sheet.  Let slightly cool.  Candy will still be very hot.  Butter hands before starting to pull.  Divide up and pull until creamy looking.  After pulling to desired creamy look twist ropes of taffy.  After hardening break into pieces and wrap.  Store in airtight containers. 

ADDITONAL RECIPES

FUDGE

1 ½ cups granulated sugar

2/3 cups evaporated milk

2 T butter or oleo

¼ tsp salt

2 cups miniature marshmallows

1 ½ cups chocolate chips

½ cup chopped pecans or walnuts (optional)

1 tsp vanilla extract

LINE 8 inch square baking pan with foil.  COMBINE sugar, evaporated milk, butter, and salt in medium, saucepan.  Bring to a full rolling boil over medium heat, stirring constantly,  Boil, stirring constantly, for 4-5 minutes.  Remove from heat.  STIR in marshmallows, morsels, nuts, and vanilla extract.  Stir vigorously for 1 minute or until marshmallows are melted.  Pour into prepared baking pan; refrigerate for 2 hours or until firm.  Lift from pan and remove from foil.  Cut into pieces.  49 pieces.

For Peanutty Chocolate Fudge:  SUBSTITUE 1 2/3 cups Peanut Butter chips & Milk Chocolate chips for Chocolate chips and ½ cup chopped peanuts.

Family Recipes - Canning Recipes

These are from the family cookbook that my mother put together a few years ago.

CANNING RECIPES

FRUIT

CANNED APPLE PIE FILLING

10 cups water                4 1/2 cups sugar   1/4 tsp. nutmeg    2 tsp. cinnamon

1 cup cornstarch  3 T. lemon juice    1 tsp. salt            

2-3 drops yellow food coloring                  5 1/2 lb. apples peeled, cored, & sliced

In large pan blend sugar, cornstarch, cinnamon, nutmeg, and salt.  Stir in cups of water.  Cook and stir until mixture comes to a boil and thickens.  Add lemon juice and food coloring.  Remove from heat.  Fill jars with apples.  Add hot syrup to neck - Process for 20 minutes in pressure cooker.  (7 quarts)

CANTALOUPE

Syrup for cantaloupe is 2 cups sugar and 1 3/4 cups syrup.  Pour over diced up fruit and freeze.

SPICED CRABAPPLES

10 lb. crabapples  5 cups vinegar      2 1/2 qt. Sugar (5 lb.)      

1/2 pkg. pickling spice (1 oz.)

Choose juicy crabapples.  Wash and prick each a couple of times.  Mix sugar, vinegar, and spices (tied in a bag.  I usually use a cut up handiwipe.)  Add apples and simmer slowly until tender and translucent.  Pack in hot sterile jars.  Fill with hot syrup to 1/2 from top.  Seal immediately - do not process.  (Option is to cold  pack - bring water to a boil and then take jars out.)

JAMS AND JELLIES

FREEZER STRAWBERRY JAM

2 cups crushed strawberries    4 cups sugar         1 box powdered pectin     3/4 cup water

Crush berries completely before measuring into the bowl.  Add sugar and mix well.  Combine water and pectin - bring to a boil for 1 minutes.  Stirring constantly.

Stir into fruit mixture and continue stirring for the next 3 minutes.  Ladle into jars even though a few sugar crystals will remain.  Cover with a tight lid.

Allow to stand at room temperature for 24 hours then place in freezer.  Makes 6 medium glasses.

GRAPE SHINE

Measure grapes that have been picked from stems in a measuring cup and turned into a large sauce pan.  Press down.  Now add the same amount of sugar.  Mash a little to start juice flowing.

Put on to boil and watch closely that it boils just 20 minutes from first bubble.

Pour through a large hole colander.  Stir until there is nothing but skins and seeds left.  Now stir juice and pour into glasses and seal.  Recipe comes from the South.

ROSALIE'S PEACH JAM

Cut well ripened peaches into small pieces.  Put into a large kettle without additional water and cook slowly for 20 minutes or until peaches are slightly softened.  Measure peach pulp and for each cup of peaches add 1 cup sugar.

Return to fire and cook until of desired consistency pour into sterilized jars and seal.

PICKLES

CRISP DILL PICKLES

(Grandma Yarbrough)

Recipe calls for 20 to 25 medium sized cucumbers that you have cut just a slice off the top of bottom of each cucumber.  Then pack cucumbers in sterilized jars after putting the first dill head in jar.

Place in each jar, 2 heads of dill (one on the bottom and one on the top.)

1 tsp. mustard seed        1 clove garlic        1/8 tsp. powdered alum

Heat to boiling     5+ cups cider vinegar              10 cups water                1/3 coarse salt

Fill jars with hot liquid and seal with canning lids. (Use the cold pack method - Put jars in pan.  Fill pan with water up to the bottom of the rings.  Bring water to a boil.  Remove jars and let cool.  Tighten lids when removing.  Jars should seal.)  Don't use for at least a month after canning.

CUCUMBER CELERY RELISH

(Grandma Yarbrough)

Measure everything after you grind it.  You can either use a hand grinder or a blender to do this recipe.  You need to squeeze out the liquid before measuring the ingredients also. 

4 cups cucumber  1 cup green peppers      3 cups onions           3 cups celery

1/2 cup of salt                pimento or red peppers (just enough for color)

Add 4 cups water poured over vegetables and let stand 4 hours.  Drain thoroughly and wash (put ingredients in colander and rinse under faucet water).  Squeeze water out before putting into pan for cooking.

Add 4 cups sugar, 4 cups vinegar, 1 T. celery seed, 1 T. mustard seed.  Bring to boil stirring until dissolved.  Cook 10 minutes after it starts to boil with relish mixture in it.  (I usually double the recipe for this amount of sugar and vinegar.)  You can add a couple of drops of green food coloring.  To make sure they seal, I use the cold pack method.  Put in kettle with water up to the ring on the jar.  Bring to boil and then remove and cool.   

ICE BOX  PICKLES FOR 1 1/2 GALLON

(Grandma Yarbrough)

1/2 gallon of pickles small and medium size.  Leave whole.  Pack in jar.  Add 1 1/2 T. mixed pickling spice, 2 T. salt, 2 cups cider vinegar.  Pour over pickles.  Finish filling with water.  Put lid on and let set in refrigerator for 3 weeks.  After 3 weeks pour off and throw liquid away.  Slice or split cukes.  Repack in jar.  Add 3 cups of sugar.  Put cap back on jar.  Place in refrigerator.  Shake once in a while.  When the sugar is dissolved they are ready to use.

JOHN'S FAVORITE SWEET PICKLE STICKS

Rosalee Melvin

9 med. cucumbers (about 4 1/2 inches long)

6 cups boiling water                          2 1/3 cup vinegar

2 T. salt                                   3 1/4 tsp. turmeric

2 1/4 cup sugar                        1 T. celery seed

3/4 tsp. mustard seed

Select fresh, firm cucumbers.  Wash and cut into sticks.  Pour boiling water over and let stand over-night.  Next day, drain, pack solidly into clean jars.  Combine remaining ingredients and boil 5 minutes.  Pour this boiling liquid over the cucumbers in the jars.  Place caps on jars, screwing the bands on tight.  Process in boiling water 5 minutes.  Makes 3-4 pints.  (I usually triple the recipe)  Good luck and good eating!

LIME PICKLES

(Grandma Yarbrough)

7 lb. cucumbers (about 1 gal.) sliced 1/4 in. thick

2 cups of lime (use fresh, not left over from last year)

2 gallon of cold water (town water preferred)

Let stand 24 hours in limewater.  Take pickles out of limewater and rinse 3 times.  (Put in fresh water in sink and rinse from side to side in a double sink - 3 times.)  Let stand in clear cold water for 3 hours.  Drain and wash cucumbers.  Put in the following cold mixture and let stand overnight. 

8 cups sugar         2 tsp. mixed pickling spices(Put spices in bag)    2 qt. Vinegar       

1 tsp. celery seed  2 T. salt

         

You can add some green food coloring if desired.  Next morning simmer all together for 35 minutes, put in sterilized jars, and seal.  I usually put them in a cold packer and bring them to a boil.  Remove and tighten jars.  Jars that do not seal after a few hours you will need to refrigerate.

PICKLED BEETS

Cut off tops of beets leaving at least 3-4 inches.  (They will bleed if too short.)  Wash the dirt off beets.  Cook in large kettle until tender.  Then dip in cold water.  Peel off skins and put beets in another large kettle with the following syrup.

2 cups sugar         1 tsp. cloves         2 cups water         1 tsp. allspice                 2 cups cider vinegar

1 T. cinnamon      1 tsp. salt    1 thinly sliced lemon (optional)

Pour over beets and simmer 15 minutes.  Pack into sterilized jars and seal.  Use the cold pack method to seal.  It takes 3-4 recipes to fill a cold packer with quart jars. 

PICKLED HOT PEPPERS

You might want to wear rubber gloves when processing.  Wash peppers.  Cut the tips off each end.  Don't take the seeds out as they will burn your hands.  Pack them into jars.  Place a clove or 2 of garlic in each jar.  You can also cut up celery and add to each jar.  Fill jar with white vinegar (undiluted and don't heat.)  Seal (by heating you inner lid before putting on each jar).  Let jars set for about a month before using. 

SMALL PICKLES

(Ruth Ann Marley)

2 gallons of very small cucumbers - (washed individually, slicing a sliver off each end of each of the cucumbers.)

1 gallon of water    1 cup salt

Put into a large crock or plastic container.  Stir each day for 7 days.  (Mark on the calendar.) 

8^th day - drain the water and wash.  Pour clear boiling water and let stand for 24 hours.

9^th day - drain and add boiling water and 1 tsp. alum to 1 gallon of water.

10^th day - drain and add clear boiling water

11^th day - drain and add 8 cups sugar, 8 cups vinegar, 4 T. pickling spices.  Heat to a boil and let stand for 24 hours.

12^th day - reheat and add 1/2 cups sugar - drain off liquid and then add back to pickles.

13^th day - repeat 12th day.

14^th day - optional - repeat 12^th day and then put in sterilized jars and seal using the cold pack method.

SWEET CUCUMBER PICKLES

(Grandma Yarbrough)

(This is the recipe I like the best.)

300 small cucumbers (finger size, it takes at least this many or more.  I usually fill up the liquid with as many cucumbers as I can.  You need to take a slice off each end of the cucumbers.)

1 cup salt    boiling water        1/2 gallon vinegar 4 T. sugar   4 T. dry mustard

4 T. salt      3 lb. sugar   1/3 cup whole mixed pickling spice

Wash cucumbers and put in crock or plastic bucket.  Add 1 cup salt and enough boiling water to cover.  Let stand overnight.

Drain and wipe each cucumber.  Put vinegar, mustard, salt, and spice in a small tied bag (I usually use a handiwipe cut up) with 4 T. sugar into container.  Stir and add cucumbers.  Cover

Each morning for the 18 days add 1/2 cup sugar.  Stirring after each addition.  Transfer at the end of the 18 days to sterilized jars.  (Sterilized by running jars through the dishwasher.  Seal in jars by using the cold packer method.

SWEET DILL PICKLES

Drain liquid

Whole pickle cut in slices

Add 1 cup brown sugar and 1 cup water

Boil and add to pickles

Let set a couple of days.

SEASONINGS

TACO MIX SEASONING

2 tsp. chili powder         small amount of salt and pepper      dash of onion salt and flakes

dash of oregano    Any other spice you like                  

Equivalent of 1 envelope.

TOMATO PRODUCTS

CANNED PIZZA SAUCE

4 quarts of tomatoes      1 large onion sliced   1 small sweet pepper 1 tsp. oregano    

1/4 tsp. basil                  2 tsp. salt               1 small hot red pepper  1 clove garlic minced    

Peel, chop, and measure tomatoes; and add onions, sliced seeded peppers and garlic.

Cook until vegetables are tender.  Put through a food processor.  Add oregano, basil, and salt. Cook until thick.  Pour into jars and seal.  Process plants for 30 minutes.  Quarts for 45 minutes in hot water bath (cold packer).  Remove and store.  (Makes 7 pints.)

CHILI SAUCE

Peel and slice a peck of red tomatoes         6 green peppers & 6 onions (chopped fine)     

2 T. cinnamon                2 T. cloves  1 T. salt      2 cups brown sugar       5 cups vinegar

Put all ingredients together.  Boil for 2 hours and seal in air-tight jars.  (Cold pack until water comes to a boil.)  Mom usually put in pint jars.

RED SAUCE

20 large tomatoes 4 cups white vinegar      6 medium onions  3 T. salt

12 red peppers     5 1/2 cups granulated sugar

Peel tomatoes and cut into pieces.  Remove seeds from peppers and chop.  Be sure to not touch surface.  Chop onions and mix with tomatoes and peppers.  Add other ingredients and cook until mixture thickens.  Pour into jars and seal.

SPAGETTI SAUCE

16 lb. tomatoes peeled and diced      1/2 cup salad oil   2 medium peppers diced

4 medium onions diced            1/4 cup sugar                 4 cloves of garlic minced

2 (12 oz.) can tomato paste               2 T. basil              1/4 cup parsley (2 T. dried)

2 T. oregano                                      2 T. salt                3/4 tsp. pepper

2 bay leaves

Cook onion and garlic in oil - 10 minutes.  Add tomatoes.  Then add rest of ingredients.  Cook for 2 hours.  Makes 10 pints. Pressure cook for 10 minutes at 10 pounds.

TOMATO BARBEQUE SAUCE

2 quarts ripe tomatoes (grind first)   1 tsp. ground mustard             2 green peppers

1 tsp. ground cloves                          2 bunches celery            1 tsp. ground allspice

2 onions                                  1 tsp. celery seed           2 T. salt

2 cups vinegar                         2 tsp. turmeric                         2 cups sugar

Cook 2 hours.  15 minutes before putting in jars add ginger snaps (2) and boil 15 minutes.  Stir well.

TOMATO CATSUP

1 peck ripe tomatoes unpeeled and quartered      5 onions slices      1 T. salt

2 sweet red peppers, chopped                    1 T. celery seed    2 cups vinegar

1/2 - 1 cup sugar                                         2 inch stick of cinnamon

Boil tomatoes, onions, and peppers together until soft.  Strain through sieve.  Add spices tied in a bag, salt and sugar and boil rapidly until quantity is reduced about 1/2.  Remove spices when mixture is sufficiently seasoned.  Add vinegar and continue to cook rapidly until desired consistency.  Pour into sterilized bottles or jars.  Filling to the top and seal.  (To seal bring to a boil in cold packer and remove.) 

TOMATO SAUCE

4 medium onions chopped      3 small garlic cloves                3 T. salad oil        3 T. salt

4 (6 ounce) can tomato paste  4 (29 ounce) cans of tomatoes 1 lb. mushroom sliced

1 cup chopped parsley  3 T. granulated sugar              4 tsp. oregano leaves

2 bay leaves

In large kettle over medium high heat with hot salad, oil cook onion and garlic until onion is limp, discard garlic.  Add remaining ingredients. 

Reduce heat to low and simmer covered for 2 hours.  Discard bay leaves.  With ladle, spoon sauce into 1 pint freezer containers.

VEGETABLES

FROZEN CORN

8 cups corn cut from the cob   1 stick oleo 1 T. sugar   1 tsp. salt

Heat whole mixture until butter is melted.  Watch and stir occasionally so it doesn't scorch on the bottom.  Cool and put in freezer bags or containers and freeze.  It's best to freeze flat so it is easier to store.  Also be careful on how you cut from the cob.  Corn will take on a cobby taste after froze.  Use good oleo or butter.

GREEN BEANS

Snap and wash fresh green beans.  Pack in clean sterilized jars.  (Run through a dishwasher.  To hand sterilize you put clean jars upside down in a large pan with about 2 inches of water and bring to a boil.)  Add 1 tsp. salt and boiling water to each jar.  Put sterilized lids on jars.  Make sure you wipe the rims off before putting jar lids on.  Process in pressure cooker for 25 minutes.  Check manual for pressure amounts.

GREEN PEPPERS

Clean green peppers removing seeds and stems.  Chop up in desired size.  Put in freezer bags and freeze.  Good for cooking with recipes calling for chopped green peppers.

SAUERKRAUT

Remove outside green and dirty leaves.  Quarter head and slice off the core.  Shred the cabbage finely and put in 5 lab. Cabbage and 2 onions with salt into a large pan and mix with hands.  Place in layers in crock and mash with a potato masher.  Repeat until crock is nearly full.  Cover with a cloth.  Place and weigh down.  Fermentation will be complete in 10 to 12 days.  (Add 3 1/2T. salt to 5 lb. cabbage.)

Pack in 1 pint clean and sterilized glass jars.  Fill jars with cold water.  Put on sterilized lids, screwing band firmly tight.  This recipe will ferment for 3-4 days and will be ready to use in 4-6 weeks.