Canning

 

Bread and Butter Pickles

3 lbs. pickling cucumbers (3-4 inches)
4 med. onions, thinly sliced1/2 c. pickling salt
6 c. water
3 c. White House Apple Cider Vinegar
2 c. firmly packed brown sugar
2 T. mustard seed
1 tsp. celery seed
1 tsp. ground cloves
1 tsp. turmeric

Wash cucumbers and remove 1/16-inch from the blossom end.  Cut into 1/4-inch slices and measure 10 cups.  In a large bowl, combine cucumbers, onion, salt and water.  Mix well.  Cover and let stand for 2 hours.  In a 6 to 8-quart sauce pot, combine vinegar and remaining ingredients.  Bring to a boil.  Immediately fill hot, sterilized pint jars, leaving 1/2-inch head space.  Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.  Wipe jar tops and threads clean.  Place hot lids on jars and screw bands on firmly.  Process in boiling water canner for 5 minutes.  Makes about 4 to 5-pints.

Old Fashioned Pepper Relish

12 lg. red peppers
12 lg. sweet onions
3 c. sugar
3 T. pickling salt
12 lg. green peppers
1 pt. White House White Distilled Vinegar
3 T. mustard salt

Wash, remove seeds and chop peppers into small dices.  Peel and dice onions.  Mix peppers and onions together.  Pour boiling water over mix and let stand five minutes, drain.  Make solution of vinegar; 1 part vinegar to 2 parts water.  Bring to a boil.  Pour over pepper/onion mix and continue boiling for 10 minutes.  Drain again.  Add 1-pint vinegar, salt, sugar, and mustard seed.  Mix thoroughly; bring to a boil for two minutes.  Pack in sterilized pint fruit jars.  Secure lids and process in boiling water bath for 10 minutes.  Makes 8-10 pints.