Catsups, Chutneys, Relishes

Apple Catsup

  • 1 cup sugar
  • 1 teaspoon pepper
  • 1 teaspoon cloves
  • 1 teaspoon dry mustard
  • 2 teaspoons cinnamon
  • 1 tablespoon salt
  • 2 onions
  • 12 sour apples
  • 2 cups cider vinegar

MIX the sugar, peppers, cloves, mustard, cinnamon and salt. Then add onions, chopped fine.

Wash, core and cut apples in quarters. Put into saucepan, cover with boiling water, bring to boiling point and let simmer until soft. The water should be nearly gone; then rub through fine sieve for each quart of pulp add the above mixture of sugar, onions and spices. After the two mixtures are blended, add vinegar, bring to boiling point and let simmer 30 minutes. Pour into sterilized KERR jars while boiling hot and seal at once.

Tomato Catsup

  • 1 peck (12 1/2 pounds) ripe tomatoes
  • 2 medium onions
  • 1/4 teaspoon cayenne pepper
  • 2 cups cider vinegar
  • 1 1/2 tablespoons broken stick cinnamon
  • 1 tablespoon whole cloves
  • 3 cloves garlic (finely chopped)
  • 1 tablespoon paprika
  • 1 cup sugar
  • 2 1/2 teaspoons salt

WASH and slice tomatoes and boil about 15 minutes or until soft. Into another kettle slice the onions. Cover with a small quantity of water and cook until tender. Run the cooked onions on tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.

Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boiling point. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.

When tomato mixture has cooked down to 1/2 original volume, add vinegar mixture, of which there should be 1 1/4 cups. Add the paprika, sugar and salt and boil rapidly until desired consistency is reached. This should require about 10 minutes rapid boiling. Pour while boiling hot into sterilized KERR Jars and seal at once.

Apple Chutney

  • 12 sour apples
  • 1 minced red pepper
  • 1 pint cider vinegar
  • 1/2 cup currant jelly
  • 2 cups sugar
  • 8 tablespoons lemon juice
  • 2 minced green peppers
  • 1 cup seeded raisins chopped
  • 1 tablespoon ground ginger
  • 1/2 teaspoon cayenne
  • 1 tablespoon salt

PARE, core and chop apples. Put the ingredients together in the order given and simmer until thick.Pour into sterilized KERR Jars and seal at once.

Peach Chutney

  • 1 medium onion
  • 1 small clove garlic
  • 1 cup seedless raisins
  • 8 cups peaches, diced
  • 2 tablespoons chili powder
  • 1 cup crystallized ginger, chopped
  • 2 tablespoons mustard seed
  • 1 tablespoon salt
  • 1 quart vinegar
  • 2 1/4 cups brown sugar

PUT onion, garlic and raisins through food chopper using fine blade. Peel, dice and measure peaches. Mix peaches with remaining ingredients. Add the onion, garlic and raisin mixture. Mix well. Simmer an hour, or until deep brown and rather thick. Pack into sterilized KERR Jars and seal at once.

Tomato and Pear Chutney

  • 1 pound tomatoes, chopped
  • 1 pound pears, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ginger
  • 1 teaspoon salt
  • 1/2 cup vinegar
  • 1 cup sugar
  • 1 small can pimiento, chopped

MIX all ingredients except pimiento. Boil slowly for 1 hour, stirring occasionally. Add pimiento and boil 5 minutes longer. Pack into sterilized KERR Jars and seal at once.

Beet Relish

  • 1 pint chopped boiled beets
  • 1 pint chopped cabbage
  • 1/4 teaspoon white pepper
  • Pinch red pepper
  • 1/2 teaspoon salt
  • 1 cup chopped celery
  • 3/4 cup sugar
  • 1 cup vinegar
  • 1/2 cup water

PEEL beets, mix all ingredients and let heat through. When it reaches the boiling point, pour into sterilized KERR Jars and seal at once.

Cherry Relish

  • 2 cups pitted cherries
  • 1/2 cup seedless raisins
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 teaspoon cloves
  • 3/4 cup honey
  • 3/4 cup vinegar
  • 2/4 cup pecan nut meats

MIX all of the ingredients except the pecans and cook slowly 1 hour. Then add pecan nut meats and cook 3 minutes longer. Pour into sterilized KERR Jars and seal at once.

Chili Sauce

  • 1 gallon (or 6 1/4 pounds) ripe tomatoes (peel and core before measuring)
  • 2/3 cup chopped white onions
  • 1 1/2 cups sugar
  • 1 teaspoon nutmeg, grated
  • 3/4 teaspoon tabasco sauce
  • 1/2 teaspoon curry powder
  • 2 cups vinegar
  • 5 teaspoons salt
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon mustard

PUT tomatoes and onions through food chopper. Add all other ingredients and boil 2 hours or until thick, stirring frequently to prevent scorching. As soon as sauce is of desired consistency, pour into sterilized KERR Jars and seal at once. If desired, 3/4 teaspoon of red pepper may be used instead of the tabasco sauce.

Chow-Chow

  • 1 peck (12 1/2 pounds) green tomatoes
  • 8 large onions
  • 10 green bell peppers
  • 3 tablespoons salt
  • 6 hot peppers, chopped
  • 1 quart vinegar
  • 1 tablespoon cinnamon
  • 1 tablespoon allspice
  • 1/4 teaspoon cloves
  • 3 tablespoons dry mustard
  • Few bay leaves
  • 1 3/4 cups sugar

CHOP tomatoes, onions, peppers, together and cover with the salt; let stand overnight. Drain, add the hot peppers, vinegar and spices (spices tied in cheesecloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Pack into sterilized KERR Jars and seal at once; or bring ingredients to boil, pack into clean KERR Jars, put on cap, screwing the band firmly tight, and process in water bath at simmering temperature (180° F.) for 15 minutes.

Page 38

Corn Chowder

  • 20 ears fresh sweet corn
  • 1 cup chopped green pepper
  • 1 cup chopped sweet red pepper
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tablespoon salt
  • 1 1/2 cups sugar
  • 2 1/2 tablespoons mustard seed
  • 1 teaspoon celery seed
  • 1/2 teaspoon turmeric
  • 2 1/2 cups white vinegar
  • 2 cups water

DROP ears of corn in boiling water. Boil 5 minutes. Dip in cold water. Cut from cob; measure, there should be about 10 cups. Combine corn with remaining ingredients and boil 15 minutes. Pack into sterilized KERR Jars and seal at once.

Dixie Relish

  • 1 pint chopped sweet red peppers
  • 1 pint chopped sweet green peppers
  • 1 quart chopped cabbage
  • 1 pint chopped onions
  • 2 hot peppers
  • 5 tablespoons salt
  • 4 tablespoons mustard seed
  • 2 tablespoons celery seed
  • 1/2 cup sugar
  • 1 quart vinegar

MIX vegetables together, cover with the salt and let stand overnight in a crock o enameled pan. Drain, then add spiced, sugar and vinegar and pack into clean KERR Jars. Put on cap, screwing the band firmly tight. Process in water bath at simmering temperature (180° F.) for 15 minutes. This pickle is a splendid filling for the mango peppers.

India Relish

  • 4 large green peppers (sweet)
  • 4 large red peppers (sweet)
  • 12 green tomatoes
  • 6 cucumbers (6 inches long)
  • 2 large onions
  • 6 tablespoons salt
  • 2 cups chopped cabbage
  • 2 little red hot peppers
  • 2 1/2 cups sugar
  • 3 cups vinegar
  • 3 tablespoons mustard seed
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground mace
  • 1 teaspoon cinnamon
  • 2 teaspoons ginger root
  • 3 bay leaves (1 teaspoon crushed)

REMOVE seeds from peppers. Put peppers, tomatoes, cucumbers, and onion through the food chopper, using coarse blade. Stir salt into vegetables. Let set over night. Next morning place vegetables in a colander and force out as much of the brine as possible. Shred cabbage very fine, then chop across shreds, chopping fine. Combine all the vegetables. Add sugar, vinegar and spices. Mix well and heat to the boiling point. Boil 3 minutes. Pack in sterilized KERR Jars and seal at once.

Pear Relish

  • 1 gallon ground pears (hard, Keiffer variety)
  • 8 cups ground onions
  • 8 sweet green peppers, chopped
  • 2 hot red peppers, chopped
  • 2 quarts white vinegar
  • 2 1/2 teaspoons salt
  • 3 tablespoons dry mustard
  • 6 teaspoons allspice
  • 2 teaspoons cloves
  • 2 teaspoons cinnamon
  • 2 teaspoons turmeric
  • 4 cups sugar

PEEL pears before grinding. Mix ingredients in order given and bring to boil. Simmer 15 minutes. Pack into sterilized KERR Jars and seal at once.

Piccalilli

  • 1 quart chopped cabbage
  • 1 quart chopped green tomatoes
  • 2 sweet red peppers
  • 2 sweet green peppers
  • 2 large onions
  • 1/4 cup salt
  • 1 1/2 cups vinegar (5% acidity)
  • 1 1/2 cups water
  • 2 cups firmly packed brown sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon tumeric
  • 1 teaspoon celery seed

CHOP the cabbage, tomatoes, red and green peppers and onions. Mix with the salt and let stand overnight. Next morning drain and press in cloth to remove all liquid possible. Boil vinegar, water, sugar and spices 5 minutes. Add the chopped vegetable mixture, bring to a boil and pour into sterilized KERR Jars and seal at once.

Red Pepper Relish

  • 2 dozen sweet peppers (red)
  • 7 medium onions
  • 2 tablespoons mustard seed
  • 2 tablespoons salt
  • 3 cups vinegar
  • 3 cups sugar

GRIND pepper and onions, saving the juice. Combine with juice and other ingredients. Boil 30 minutes. Pack into sterilized KERR Jars and seal at once.

Stuffed Green Peppers

SELECT fresh, firm medium green peppers. Cut a circle out of the stem end of the pepper and save for later use. Remove seed and white sections from peppers. Make a brine of 2 cups of salt to 1 gallon of water. Place peppers and circles into the brine, let stand 1 week. Remove from brine and pour 1 gallon of hot water with 1 tablespoon of powdered alum over the peppers and let stand overnight. Drain well. Prepare relish filling as follows"

  • 2 dozen green peppers
  • 1 dozen red peppers
  • 1 dozen onions peeled
  • 6 teaspoons salt
  • 4 cups sugar
  • 1 teaspoon red pepper
  • 3 cups vinegar

Put peppers and onions through food chopper. Mix them and cover with boiling water and let stand 10 minutes. Drain and let stand another 10 minutes. Place in kettle and add salt, sugar, red pepper and vinegar. Simmer 5 minutes. Fill the drained peppers with above relish mixture or piccalilli or Dixie relish made over above recipes. Replace tops of peppers sewing them in place or fastening with tooth picks. Pack stuffed peppers into sterilized KERR Jars. Fill to within 1/2 inch of top of jar with the following vinegar solution which has been brought to a boil:

  • 8 cups vinegar
  • 2 cups water
  • 1 cup sugar
  • 1 1/2 tablespoons mustard seed
  • 1 tablespoon salt
  • 1 tablespoon tick cinnamon
  • 1 1/2 tablespoon celery seed

SEAL each jar as soon as filled with boiling vinegar solution.

Uncooked Relish

  • 1 pint sweet red peppers (chopped)
  • 1 pint sweet green peppers (chopped)
  • 1 quart cabbage (chopped)
  • 1 pint white onions (chopped)
  • 2 teaspoons celery seed
  • 4 cups sugar
  • 1 quart vinegar
  • 2 or 3 hot peppers
  • 5 tablespoons salt

PUT each vegetable through food chopper, using coarse blade. If vegetables are covered with liquid, drain off and discard liquid. Measure each vegetable after chopping. Mix vegetables with the salt and let stand overnight. next morning drain off as much liquid as possible and discard. Add spices, sugar and vinegar to drained vegetables and mix well. Pack into sterilized KERR Jars and seal at once.

Page 39
Subscribe to: Posts (Atom)