Recipes

Spiced Cantaloupe

Spiced Cantaloupe

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Peel cantaloupe, remove seeds and cut into chunks.
  • Pack gently into sterilized pint jars.
  • Combine remaining ingredients and bring to a boil.
  • Let cool to room temperature.
  • Pour syrup into jars of cantaloupe, filling to 1” from top.
  • Place self-sealing lid and screw ring on each jar.
  • Process in a boiling-bath
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Course; Side Dish
Cuisine; Amish

Red Beet Eggs

Red Beet Eggs

Deel op Facebook Print Recipe

Ingredients

  • 6 hard-boiled eggs peeled
  • 2½ cups leftover sweet and sour red beet juice syrup

Instructions

  • Pour cool syrup over cooked and peeled eggs.
  • Let stand overnight in refrigerator.
  • To serve, slice the eggs in half, lengthwise.
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Course; Eggs
Cuisine; Amish

Pickled Red Beets

Pickled Red Beets

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Scrub beets and remove tops.
  • Cook beets until tender.
  • Drain and reserve beet juice.
  • Remove skins and cut beets into chunks.
  • Combine vinegar, juice, sugar, and spices.
  • Bring to a boil.
  • Remove spices.
  • Add beet chunks and boil again.
  • Pour into hot, sterilized jars.
  • Process in a boiling-bath
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Course; Side Dish
Cuisine; Amish

Sandwich Spread from Phillis Pellman Good

Sandwich Spread from Phillis Pellman Good

to can or feed fresh to a crowd
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Grind cucumbers, onions, and sweet peppers until fine.
  • Mix salt thoroughly with vegetables.
  • Let set for 2 hours.
  • Mix salted vegetables and vinegar in a saucepan and bring to a boil.
  • Drain (reserving vinegar) and press until dry.
  • Blend butter or margarine, sugar, flour, eggs, spices, and reserved vinegar.
  • Stir in vegetables and simmer for 5 minutes.
  • Add cream and bring mixture to a boil.
  • Pack into hot, sterilized jars.
  • Process in a boiling-bath
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Course; Side Dish / Vegetables
Cuisine; Amish
Diets; Vegetarian

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
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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
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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
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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
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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
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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
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Course; Side Dish / Store food
Cuisine; Amish