Recipes

Pickled Peppers

Pickled Peppers

Deel op Facebook Print Recipe

Ingredients

  • 3 lbs. green red, and yellow peppers
  • 2½ cups white distilled vinegar
  • 2½ cups water
  • 1¼ cups granulated sugar
  • 8 cloves garlic
  • 2 tsp. salt

Instructions

  • Combine vinegar, water, and sugar.
  • Heat to boiling.
  • Wash peppers.
  • Cut into ½” strips.
  • Place pepper strips in bowl and add enough boiling water to cover them.
  • Cover bowl and let stand exactly 5 minutes.
  • Drain.
  • Pack peppers into hot, sterilized pint jars.
  • Place 1 garlic clove and ¼ tsp. salt in each jar.
  • Pour hot liquid over peppers.
  • Process in a boiling-bath
————————————————————————————————–
Course; Side Dish
Cuisine; Amish

Pepper Relish

Pepper Relish

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Grind peppers, onions, and celery until fine.
  • Cover with boiling water, let set for 5 minutes, then drain.
  • Meanwhile, mix together remaining ingredients, being sure sugars are completely dissolved.
  • Bring to boil, add ground vegetables and simmer for 12 minutes.
  • Spoon into hot, sterilized jars.
  • Process in a boiling-bath
————————————————————————————————–
Course; Side Dish / Vegetables
Cuisine; Amish

Garden Relish

Garden Relish

Couverts12 pints
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Grind cucumbers, onions, peppers, and carrots together until fine.
  • Stir in salt and let set overnight.
  • Drain well.
  • Mix in remaining ingredients.
  • Place cloves and mustard seed in cloth bags.
  • Bring to boil and simmer gently for 30 minutes.
  • Remove bag of spices.
  • Spoon into the hot, sterilized jars.
  • Process in a boiling-bath
————————————————————————————————–
Course; Side Dish
Cuisine; Amish

Ketchup

Ketchup

Couverts6 pints
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook tomatoes, onions, celery, and peppers together until soft and mushy.
  • Force through food press or strainer.
  • Place strained mixture in soup kettle and add remaining ingredients.
  • Boil 10 minutes.
  • Pour into hot, sterilized jars.
  • Process in a boiling-bath
————————————————————————————————–
Course; Sauce
Cuisine; Amish

Tomato Relish

Tomato Relish

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Peel tomatoes, then chop into small pieces.
  • Chop celery, onions, and peppers finely.
  • Mix together the vegetables and salt.
  • Place in refrigerator overnight.
  • Drain thoroughly in the morning.
  • Combine sugar, spices, and vinegar, making sure the sugar is dissolved, in a large saucepan.
  • Bring to a boil and simmer 3 minutes.
  • Add vegetables and return to boil.
  • Simmer for 10 more minutes, stirring occasionally.
  • Remove cheesecloth bag.
  • Spoon into hot, sterilized jars.
  • Process in a boiling-bath
————————————————————————————————–
Course; Side Dish / Store food / Vegetables
Cuisine; Amish

Corn Relish from Phillis Pellman Good

Corn Relish from Phillis Pellman Good

Couverts6
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook corn on cobs submerged in boiling water for 5 minutes.
  • Plunge into cold water to stop cooking and preserve color.
  • Drain, then cut from cobs.
  • Mix gently with other vegetables.
  • Combine sugar, vinegar, water, and spices (making sure sugar is dissolved).
  • Pour over vegetables and simmer for 20 minutes or until vegetables are tender but not mushy.
  • Spoon into hot, sterilized jars.
  • Process in a boiling-bath
————————————————————————————————–
Course; Side Dish / Store food
Cuisine; Amish

Chow Chow

Chow Chow

This canning project works well in late summer as gardening begins to wind down. Chow chow does not require the youngest, tiniest vegetables, so it is a way to use the last of the season’s yield. In some families, sisters get together for chow-chow making. That relieves the tedium of chopping and cooking the numerous vegetables that go into the most subtly flavored, variously textured, and brightly colored chow chow.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook each vegetable separately until tender but not mushy.
  • When each is finished lift out of hot water with a slotted spoon, and rinse with cold water to stop its cooking and preserve its color.
  • Drain, then layer into large dishpan.
  • Combine the sugar, vinegar, water, and spices into a 15-quart stockpot (or do half a batch at a time in an 8-quart kettle) and bring to boil.
  • Make sure the sugar is fully dissolved, then spoon all the vegetables (or half of them, depending upon the size of the kettle) into the syrup and boil for 5 minutes.
  • Stir gently, only to mix the vegetables well.
  • Spoon into hot, sterilized jars.
  • Process in a boiling-bath
————————————————————————————————–
Course; Basic recipe / Store food
Cuisine; Amish

Bread and Butter Pickles

Bread and Butter Pickles

Couverts8 pints
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Gently mix together the cucumbers, onions, green peppers, and salt.
  • Cover with crushed ice and let stand for 3 hours.
  • Continue to add ice as it melts so cucumbers become crisp and cold.
  • Drain well.
  • Meanwhile, combine sugar, spices, and vinegar in a large kettle and bring to a boil.
  • Add drained vegetables and heat to boiling point, but do not boil.
  • Spoon into hot, sterilized jars.
  • Process in a boiling-bath
————————————————————————————————–
Course; Side Dish
Cuisine; Amish

Sweet Pickles

Sweet Pickles

short process
Couverts8 pints
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine cucumber chunks and salt.
  • Place in large dishpan or crock and add boiling water to cover.
  • Let stand overnight, then drain.
  • Mix together sugar, vinegar, and spices in a large saucepan.
  • When it comes to a boil add the pickles and return to the boiling point.
  • Spoon into hot, sterilized jars.
  • Process in a boiling-bath
————————————————————————————————–
Course; Side Dish
Cuisine; Amish

Boiling-Water Bath Processing

Boiling-Water Bath Processing

Deel op Facebook Print Recipe

Instructions

  • Place the metal jar-holding rack in your canner.
  • Add enough water to cover the jars by 1-2 inches once you’ve put them all in the canner.
  • Bring the water in the canner to a simmer.
  • Fill a teakettle with water and bring it to a boil.
  • Keep hot so the water is available to maintain the water in the canner at the proper level.
  • Using a tongs with a strong grip, lower each jar into the simmering water until the canner is full of jars.
  • Add water from the teakettle if needed so that the water covers the jars by 1-2 inches.
  • Cover the canner and increase the heat under it so the water comes to a full boil.
  • When the water has reached a full boil, continue a rolling boiling for 20 minutes.
  • Check periodically to see if you need to add more hot water from the teakettle in order to maintain the desired water level.
  • When the 20 minutes are up, use a tongs to lift the jars out and onto a counter covered with a towel.
  • Be sure the hot jars are not in a draft, and that there is at least an inch of space around each one.
  • Let the jars cool for 12-24 hours.
  • Do not move them during this time or touch the lids or tighten the rings around the lids.
  • At the end of the cooling period, check that all jars have sealed.
  • Remove the rings from those that have.
  • Refrigerate or re-process any that haven’t, starting over with a clean jar, and new lid and clean ring.
  • Follow the full process above.
————————————————————————————————–
Course; Basic recipe
Cuisine; Amish