Sandy's Tomato Juice
 

Fresh ripe tomatoes

Blanch and peel tomatoes and clean stems and any spots. 

Process a few tomatoes at a time in blender.  I process 3-4 onions and one hot pepper in the last blender.  Adjust onions and pepper to your taste. 

Pour into large kettle as you are working.  At this point everything has gone through the blender as is just starting to cook.

When all tomatoes are blended and in kettle, start straining the juice through sieve. 

Pour back into large kettle and add:

2 Tablespoons kosher salt, adjust to taste

2 teaspoons sugar

1/2 cup vinegar

Bring to boiling and fill quart jars, sealing with lids and rings.

Process in water bath according to directions for your pot, usually bring to a boil and boil for ten minutes.

Set out of water bath on counter and place a towel on top of jars.  Don't move jars till next day.  Do not cool in a drafty place.

Sandy Frey

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Sandy's Lime Pickles  «««««
 

These are great on sandwiches and chopped in ham salad, for example.

1 gallon sliced cucumbers (small thin slices)

Water to cover
1 cup lime

8 cups white vinegar

10 cups sugar

1 tablespoon pickling salt

1 tsp. mixed pickling spice

1 tsp. celery seed

Green food coloring, if desired

Dissolve lime in water and set aside while slicing cucumbers.  Put sliced cucumbers in lime water and weight down with a plate so they don't float.  Cover with dish towel.  Let stand for 24 hours.  Stir the water occasionally to mix lime into water.  After 24 hours, take the cucumber slices from the water and rinse three times.  Cover slices with cold ice water and let set three hours. 

Combine ingredients for the syrup.  Put spices in cheesecloth.  Bring to a low boil.  Drain water from slices and pour the hot syrup over them.  Let stand 24 hours or overnight.  Put the pickles in kettle and boil for 35 minutes.  Put in jars and seal. 

Sandy Frey

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Pat Rolf's Cucumber Relish  «««««

12 large cucumbers, remove seeds and grind

3/4 cup onion, ground

2 green peppers, ground

1/4 cup pickling salt

2-1/2 cup vinegar

4 cups sugar

1 Tablespoon celery seed

2 Tablespoons mustard seed

1 teaspoon turmeric

small jar pimientos, optional

Combine cucumbers, onions and green peppers with salt and let stand overnight.  Drain well.  Rinse.  Combine vinegar, sugar and spices.  Bring to a boil and simmer a few minutes.  Then add cucumbers mixture.  Simmer for 10 to 15 minutes.  Remove from heat and add turmeric and pimientos.  Seal in hot jars.  Makes 6 or 7 pints. 

Sandy Frey

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Salsa  «««««
 

8 quarts peeled tomatoes, chopped coarse ( I never measure...just fill my large kettle close to full)

Chop fine (I grind it all in food processor):
1/2 pound jalapenos (wear gloves) - add hot peppers according to your taste

2 cups onions

2 to 3 large sweet green peppers

Add 1 hot...hot...hot red pepper, if desired

2 cloves garlic

3 to 4 Tablespoons sugar

1 Tablespoon kosher salt

2 tsp paprika

1 tsp dried oregano

In large heavy stainless steel kettle saucepan combine everything and bring to a boil.  Reduce heat to medium low and simmer, stirring often for 2 to 3 hours or until thickened.

Fill jars leaving 1/4 inch headspace.  Cover with lids and screw bands on firmly, but don't force.

Sandy Frey

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Rhubarb Jam /Pancake Syrup  ««««

10 cups rhubarb, finely cut
4 to 6 cups sugar, depending on how sweet you like your jelly
1 pkg. Raspberry Jell-O
3 tsp lemon juice
small amount of water
1 can blueberry pie filling

Cook rhubarb, water and sugar over low heat until soft. 

Remove from heat and add Jell-O and pie filling  Pour into scalded pint jars and seal with boiled seals.  Makes over two pints.   You can vary the flavors of Jell-O and pie filling also, but this is the one I use most of the time.

Sandy Frey
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Rhubarb Jam

10 cups rhubarb, finely cut
6 cups sugar
1 pkg. Strawberry Jell-O
1 pkg. Strawberry Kool-Aid

Pour sugar over rhubarb and let set overnight.  Cook rhubarb over low heat until soft.  Remove from heat and add Jell-O and Kool-Aid. 
Mix well to make sure all powder is dissolved.  Pour into scalded pint jars and seal with boiled seals.  Makes over two pints. 
Can use cherry and blackberry Jell-O and Kool-Aid also.

Variation:
10 cups rhubarb, finely cut
6 cups sugar
1 pkg. Strawberry Sugar Free Jell-O
1 pkg. Hawaiian Pineapple Sugar Free Jell-O
1 pkg. Summer Cooler Kool-Aid

Pour sugar over rhubarb and let set overnight.  Cook rhubarb over low heat until soft.  Remove from heat and add Jell-O and Kool-Aid. 
Mix well to make sure all powder is dissolved.  Pour into scalded pint jars and seal with boiled seals.  Makes over two pints. 

Sandy Frey
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Blueberry Syrup

Mix together:

1 pkg. frozen blueberries (about a quart)

2 cups sugar

1/2 cup water

Bring all ingredients to a boil.  Store in fruit jar.  Refrigerate.  This may also be done with frozen strawberries, raspberries, etc..

Pat McKenzie
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My Favorite Elderberry Jelly  «««««

4-1/2 cups elderberry juice*
1 box pectin
1 box raspberry Jell-O
1/4 cup lemon juice
4 cups granulated sugar

Measure sugar in large bowl and set aside.

Place juice, pectin, raspberry Jell-O and lemon juice in large kettle over high heat.  Bring to boil, stirring constantly to avoid scorching.  When mixture boils, add sugar all at once and mix well.  Continue stirring and bring to full rolling boil (a boil that can't be stirred down).  I use a candy thermometer and boil till around 200 degrees or until mixture 'sheets' off a cold spoon.

Process in cold water bath.

*Processing Elderberries for Jelly and Syrup
Pick elderberries when dark blue/purple.  Clip the bunch from the bush with kitchen shears.  Pick off stems later and it is best to do this outside as these berries stain.  Wash berries and place in kettle.  Just barely cover with water and cook at least one hour.  Strain through cheesecloth, which is in colander.  Press on berries lightly with food masher, potato masher, whatever.  This juice can be canned or used immediately for jelly and syrup.

Sandy Frey
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Peach Jam  «««««

6 ripe peaches, peeled and pitted
1/4 cup lemon juice
1 cup apple juice
1 box pectin

4 cups granulated sugar (I have added 4-1/2 cups)
Measure sugar in large bowl and set aside.

Peel and pit peaches.  Process in a blender with the lemon juice till pureed.  Measure out 3-1/2 cup liquid.  Place liquid mixture in large kettle and add apple juice and pectin.  Heat over medium high heat.  Bring to boil, stirring constantly to avoid scorching.  When mixture boils, add sugar all at once and mix well.  Continue stirring and bring to full rolling boil (a boil that can't be stirred down).  I use a candy thermometer and boil till around 200 degrees or until mixture 'sheets' off a cold spoon.

Process in cold water bath.

Sandy Frey
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Raspberry Elderberry Pancake Syrup  ««««

This is the same recipe as above with a few minor adjustments...not as much sugar is one.

4-1/2 cups elderberry juice*
1 box pectin
1 box raspberry Jell-O
1/4 cup lemon juice

2 cups granulated sugar (You can add more sugar if you prefer - up to four cups sugar total.  I like a tart syrup so I only use two cups sugar.)

Measure sugar in large bowl and set aside.

Place juice, Jell-O and lemon juice in large kettle over high heat.  Bring to boil, stirring constantly to avoid scorching.  When mixture boils, add sugar all at once and mix well.  Continue stirring and bring to full rolling boil (a boil that can't be stirred down) and boil for 2 minutes, stirring continually.  You don't want to bring this to a gel stage like when making jelly.  This needs to be a more syrup consistency.

Remove from heat and pour into jars.  Process in cold water bath.

Sandy Frey
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Elderberry Applesauce Jelly  «««««

2 jars (1-1/2 cup) Elderberry Pancake Syrup
1 cup applesauce
1 teaspoon cinnamon
3 cups sugar

Place  all ingredients in large pot.  Stir frequently.  Bring to full rolling boil (a boil that can't be stirred down).  I use a candy thermometer and boil till around 200 degrees or until mixture 'sheets' off a cold spoon.

Remove from heat and pour into jars.  Process in cold water bath.

Sandy Frey
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Rosy Cider Jelly  «««««

This is a pretty rose colored jelly...great for gift giving.

3 cups apple cider*
1 cup cranberry juice*
1 teaspoon lemon juice
1 box Sure-Jel
5 to 6 drops red food coloring
3/4 cup cinnamon red hots

5 cups sugar

(*You can use all apple cider also and omit the cranberry juice)

Measure sugar in large bowl and set aside.

Place juices, pectin, lemon juice, food coloring and red hots in large kettle over high heat.  Bring to boil, stirring constantly to avoid scorching.  When mixture boils, add sugar all at once and mix well.  Continue stirring and bring to full rolling boil (a boil that can't be stirred down).  I use a candy thermometer and boil till around 200 degrees or until mixture 'sheets' off a cold spoon.

Remove from heat and pour into jars.  Process in cold water bath.
Yield: Approximately 7 cups.

Sandy Frey
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Apple Jelly  «««««

4-1/2 cups sweetened apple juice
1 box pectin
1/4 cup lemon juice
4 or 5 drops red food coloring - color to your preference
just a touch of cinnamon oil - try to get one drop

4 cups granulated sugar

Measure sugar in large bowl and set aside.

Place juice, pectin, lemon juice, food coloring and cinnamon oil in large kettle over high heat.  Bring to boil, stirring constantly to avoid scorching.  When mixture boils, add sugar all at once and mix well.  Continue stirring and bring to full rolling boil (a boil that can't be stirred down).  I use a candy thermometer and boil till around 200 degrees or until mixture 'sheets' off a cold spoon.

Remove from heat and pour into jars.  Process in cold water bath.

Sandy Frey
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Cranberry Horseradish Relish

1 package cranberries
1 cup water
Grind cranberries and water in blender.

Add enough water to make four cups liquid.

1/4 cup horseradish - more if you prefer
1 box pectin
1/4 cup lemon juice

4 cups granulated sugar
Measure sugar in large bowl and set aside.

Place juice, pectin, lemon juice and horseradish in large kettle over medium high heat.  Bring to boil, stirring constantly to avoid scorching.  When mixture boils, add sugar all at once and mix well.  Continue stirring and bring to full rolling boil (a boil that can't be stirred down).  I use a candy thermometer and boil till around 200 degrees or until mixture 'sheets' off a cold spoon.  I don't can this - I just put in containers or jars and put in refrigerator when cool.  This makes a great and unique gift.

Sandy Frey
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Ground Cherry Jam

3 cups ripe ground cherries, husked
1/4 cup lemon juice
1/2 cup water
1 package Sure-Jel

3 cups sugar

Put ground cherries, water and lemon juice in blender.  Blend till ground fine.  Place juice mixture and pectin in large kettle over medium high heat.  Bring to boil, stirring constantly to avoid scorching.  When mixture boils, add sugar all at once and mix well.  Continue stirring and bring to full rolling boil (a boil that can't be stirred down).  I use a candy thermometer and boil till around 200 degrees or until mixture 'sheets' off a cold spoon.  Remove from heat and pour into jars.  Process in cold water bath.

Sandy Frey
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Rhubarb Jam  ««««

10 cups rhubarb, finely cut
6 cups sugar
1 pkg. Strawberry Jell-O
1 pkg. Strawberry Kool-Aid

Pour sugar over rhubarb and let set overnight.  Cook rhubarb over low heat until soft.  Remove from heat and add Jell-O and Kool-Aid.  Mix well to make sure all powder is dissolved.  Pour into scalded pint jars and seal with boiled seals.  Makes over two pints. 

Can use cherry and blackberry Jell-O and Kool-Aid also.

Sandy Frey
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Blueberry Rhubarb Jam

Cook 8 c. of rhubarb & 1/2 c. water on medium heat till tender. 

Add 5 c. sugar - cook until clear, stirring constantly.  

Then add  1 (16 oz.) can Blueberry Pie Filling and cook 6 to 8 minutes longer. 

Remove from heat and add 1 (6 oz.) or 2 (3oz.) boxes Raspberry Jell-O. 

Stir until dissolved.  

Pour into sterilized freezer containers and freeze. 

Very good.

Nancy Shandrew
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Pumpkin Butter

1 29-ounce can of pumpkin

3/4 cup apple juice

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1 1/2 cups white sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

Combine pumpkin, apple juice, spices and sugar in large saucepan and stir well.  Bring to boil.  Reduce heat and simmer for 30 minutes.  Stir frequently.

Transfer to sterile containers and chill in refrigerator until serving.  This is not recommended for canning as pumpkin is too dense for cold pack to work.

This is quick and easy...and delicious.  Great on homemade baking powder biscuits.

Sandy Frey
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Kay Mazour's Peachy Cinnamon Jam

4 c. fresh peaches, finely chopped
2 T. lemon juice
1/2 t. allspice
1/2 t. cinnamon
... 1/2 t. ground cloves
5 1/2 c. sugar
6 T. liquid pectin
 

Coat peaches with lemon juice. In large pot, boil peaches, all-spice, cinnamon and cloves. Bring to a rolling boil: add sugar and boil for one minute. Remove from heat: add pectin. Stir well and skim off foam. Pour into hot sterilized jars and hot water bath for 20 minutes.

Kay Mazour
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Peach Canning (Cold Pack)

Per quart

Wash peaches.  Scald peaches in boiling water for 1 minute.  Cool and peel.

Cut peaches in halves or quarters.

Syrup Preparation:

½ - ¾ c sugar and enough boiling water to dissolve

Pour peaches placed in sterilized jars

Fill jar with sugar water to neck of jar.

Place jars in cold water.  Bring to boil.  Water bath for 20 minutes once boiling

Joe and Laura Frey
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Freezing Pears

1 lug ripe pears

6 cups sugar

8 cups water

3 Tablespoons Fruit Fresh

Make a 40% simple syrup by boiling 6 cups sugar to 8 cups water.  Add 3 Tablespoons Fruit Fresh, more or less, depending on your preference.

Prepare water and lemon juice to keep pears from browning.  Wash, peel, core and quarter pears.  Cut each quarter in half and add pears to lemon juice and water.  A big roaster works good to do this in.

Soak till all pears are cut and ready then add to simple syrup mixture.  Simmer pears until almost translucent, which doesn't take long.

Pour into freezer containers with plenty of syrup on top.  Cool and freeze.

Sandy Frey
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