MARINATED WHOLE MUSHROOMS

7 lb. small whole mushrooms

1/2 cup bottled lemon juice

1 tbsp. canning or pickling salt

2-1/2 cups white vinegar (5% acidity)

l tbsp. oregano leaves

l tbsp. dried basil leaves

2 cups olive or salad oil

1/2 cup finely chopped onions

1/4 cup diced pimiento

2 cloves garlic, cut in quarters

25 black peppercorns

YIELD: About 9 half-pints

PROCEDURE: Select very fresh unopened mushrooms with caps less than 1- 1/4 inch in diameter. Wash. Cut stems,leaving l/4 inch attached to cap. Add lemon juice and water

to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano and salt in a

saucepan. Stir in onions and pimiento and heat to boiling.

Place 1/4 garlic clove and 2 - 3 peppercorns in a half-pint jar. Fill hot jars with mushrooms and hot, well-mixed

oil/vinegar solution, leaving 1/2-inch headspace. Adjustlids and process

RECOMMENDED PROCESS TIME FOR MARINATED

WHOLE MUSHROOMS IN A BOILING-WATER CANNER

Process Time at Altitudes of

Style

0- 1001- 3001- 6001-

Pack Size 1000 ft. 3000 ft. 6000 ft. 8000 ft.

Stuffed Green Peppers or Green Tomatoes

12 medium green peppers or green tomatoes

1 c. plus 1 tsp. sale, divided

4 qts. plus 2 c. water, divided

1 qt. shredded cabbage (about 1 med. head)

2 Tbsp. mustard seed

1/2 tsp. white pepper

1 qt. vinegar

1/4 c. sugar

Cut tops off peppers or tomatoes; reserve tops. Scoop out center of peppers or tomatoes and discard. Dissolve 1 c. salt in 4 qts. of cold water; pour over vegetable shells and tops; let stand 24 hrs. in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, mustard seed, 1 tsp. salt and pepper; press into shells. Replace tops on shells and fasten with toothpicks or sew with coarse thread. Combine 2 c. water, vinegar and sugar. Bring to a boil. Pack peppers or tomatoes into hot jars, leaving 1/4-in. headspace. Ladle hot liquid over peppers or tomatoes, leaving 1/4-in. headspace. Remove air bubbles. Adjust two-piece caps. Process 15 min. in a boiling-water canner. Yeild: about 3 qts.

          ZESTY   ZUCCHINI

 

4 1/4 lb. zucchini (12 cups)

1 1/2 lb. onions (4 Cups)

1 lg. sweet green pepper

2 lg. sweet red peppers

1/3 cup pickling salt

2 1/2 cups sugar

1 tbsp. ground nutmeg

1 tbsp. ground turmeric

2 1/2 white vinegar

4 tbsp. prepared horseradish

1 lg. hot pepper with seeds

Chop or shred succhini and onions. Place in a lg. glass bowl. Remove seeds from green and red peppers. Finely chop green peppers and cut red pepper into 1/4 inch. cubes. add both to zucchini. Stir in pickling salt. Let stand overnight.

Next Day:

Drain vegetables, rinse with cold water. remove excess water. Fill boiling water canner with water. Place 6 clen pint jars in canner over high heat. Place vegetable in lg. saucepan. Stir in remaining ingredients and bring to boil. Reduce heat and simmer for 45 minutes until thick.

Ladle relish into a hot jar to 1/2" headspace. remove air bubbles adjust lids. Place jar in canner. Cover cnner, return wat to a boil and process for 15 minutes. Cool for 24 hours.

Canning Snap and Italian beans GUIDE 4:9                                                    BEANS, SNAP AND ITALIAN -- PIECES                            Green and wax                                                QUANTITY:  An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per  canner load of 9 pints.  A bushel weighs 30 pounds and yields 12 to 20 quarts -- an average of 2 pounds per quart.                                                      QUALITY:  Select filled but tender, crisp pods.  Remove and discard diseased and rusty pods.                        PROCEDURE:  Wash beans and trim ends.  Leave whole or cut  or snap into 1-inch pieces.                                  Hot pack-- Cover with boiling water; boil 5 minutes.   Fill jars, loosely leaving 1-inch headspace.                Raw pack -- Fill jars tightly with raw beans, leaving 1-inch headspace.  Add 1 teaspoon of canning salt per quart  to the jar, if desired.  Add boiling water, leaving 1-      inch headspace.  Adjust lids and process.                    Recommended process time for SNAP AND ITALIAN BEANS in a dial-gauge pressure canner.                                              Canner Gauge Pressure (PSI)                                       at Altitudes of                      Style    Jar   Process  0-      2,001-   4,001-   6,001-    of Pack  Size  Time    2,000ft  4,000ft  6,000ft  8,000ft    Hot     Pints  20 min   11 lb    12 lb   13 lb    14 lb      and                                                          Raw    Quarts   25      11       12      13       14        Recommended process time for SNAP AND ITALIAN BEANS          in a weighted-gauge pressure canner.                                          Canner Gauge Pressure (PSI)                                       at Altitudes of                      Style    Jar    Process   0-           Above                of Pack  Size   Time      1,000 ft     1,000 ft              Hot     Pints   20 min    10 lb        15 lb                and                                                          Raw    Quarts   25        10           15

         CABBAGE

Cocktail Okra

2 pounds fresh tender okra pods
5 hot red/green peppers
5 cloves garlic, peeled
1 quart distilled vinegar
1/2 cup water
6 tablespoons pickling salt
1 tablespoon celery seed
1 tablespoon mustard seed

Wash okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints.

Homemade Horseradish

Scrape horseradish roots and drop in cold water to prevent discoloration. Drain and put through food chopper or electric blender.

Fill clear cold pint jars about 2/3's full.

Add 1 teaspoon salt to each jar and fill to within 1/2 inch of top with white vinegar and seal.

8 lb lard bucket of sugar

4 lb lard bucket of water

Boil syrup until thick and it strings

Drop potatoes into syrup

Cook until you can stick a fork in them

take out of syrup and place in jar

pour syrup over potatoes and seal.

• Stuff peppers and green tomatoes in sterilized jars
• 1 gallon vinegar
• 1 gallon water
• 3 handfuls salt
• 6 cups white sugar
• 1/2 box pickle spice

1. Bring to boil and pour over peppers and tomatoes
2. Seal jars tight

NOTE:

If any syrup is left you may save it and bring it back to boil and use it again.

Recipe may be halved or quartered Makes: approximately 16 quarts

CANNING BEETS (WHOLE, CUBED, OR SLICED)

Quantity: An average of 21 pounds (without tops) is needed per canner load
of 7 quarts; an average of 13-1/2 pounds is needed per canner load of 9
pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20
quarts--an average of 3 pounds per quart.
Quality: Beets with a diameter of 1 to 2 inches are preferred for whole
packs. Beets larger than 3 inches in diameter are often fibrous.
Procedure: Trim off beet tops, leaving an inch of stem and roots to reduce
bleeding of color. Scrub well. Cover with boiling water. Boil until skins
slip off easily; about 15 to 25 minutes depending on size. Cool, remove
skins, and trim off stems and roots. Leave baby beets whole. Cut medium or
large beets into 1/2-inch cubes or slices. Halve or quarter very large
slices. Add 1 teaspoon of salt per quart to the jar, if desired. Fill jars
with hot beets and fresh hot water, leaving 1-inch head space.
Adjust lids and process following the recommendations in Table 1 or Table 2
according to the method of canning used. Table 1. Recommended process time
for Beets in a dial-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 30 minutes for
Pints, 35 minutes for Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Beets in a weighted-gauge pressure
canner.
Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 30
minutes for Pints, 35 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.