• 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

• 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

• 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

• 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.

• Scrub the pickles, put them in a large dishpan or crock and cover them with boiling water.
• Let stand for 24 hours.
• On day 2 drain them, then cover them again with fresh boiling water.
• Repeat that process on days 3 and 4.
• On day 5 drain the pickles, then cut them into ¼” slices.
• Combine the vinegar, sugar, and seasonings and bring to a boil.
• Pour over the sliced pickles.
• On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again.
• Repeat that process on day 7, then spoon the pickles and syrup into hot, sterilized jars.
• Process in a boiling-bath

• Wash cucumbers well.
• Cut off the stem ends into the flesh of the cucumbers, so the brine and syrup can penetrate them thoroughly.
• Place in large dishpan or crock.
• Dissolve salt in water and pour over cucumbers, being sure that all are fully submerged.
• Weight the cover in order to keep cucumbers under the brine.
• Let set for 6 days.
• On day 7 drain the cucumbers, then prick each one 3 times with a sharp fork or paring knife tip.
• This allows further penetration of the pickles with the brine to prevent shriveling and wrinkling.
• Cover with fresh boiling water.
• On day 8 drain the pickles and cover again with fresh boiling water.
• On day 9 drain the pickles.
• Mix the alum with fresh boiling water and pour over pickles, being sure they are covered.
• On day 10, drain the pickles and cover them with fresh boiling water.
• When the mixture reaches room temperature, drain the pickles again.
• Mix together 2 cups of sugar, all the vinegar, and all the spices (place in a cheesecloth bag to make removal easier).
• Bring to a boil, then pour over the pickles.
• On day 11 drain the pickles and reserve the syrup.
• Stir in 2 more cups of sugar into the syrup, bring to a boil and pour over the pickles.
• Repeat this process on days 12 and 13, each day adding 2 more cups of sugar.
• On day 14 drain all the syrup into a saucepan and bring to a boil.
• Meanwhile spoon the pickles into hot sterilized jars.
• Pour boiling syrup into each jar to cover the pickles.
• Process in a boiling-bath

• Cut apples in half and core.
• Remove any spots, then cut apples in quarters.
• Put apples in deep, heavy saucepan.
• Add water and cook.
• Stir occasionally to keep cooking even throughout and to prevent apples from sticking.
• When apples are thoroughly soft, pour into food press, standing in a large pan.
• Press apples through sieve and stir in sugar (lesser amount initially) while sauce is still warm so sugar dissolves.
• Taste.
• Add more sugar if needed.
• Allow to cool and serve, or pour into canning jars while still hot and process.

Salad

• Cook potatoes in their jackets until soft.
• Peel and dice.
• Mix potatoes gently with the remaining five ingredients.
• Pour dressing over and stir.

Dressing

• Mix eggs with sugar, cornstarch, and salt.
• Add vinegar, cream, and mustard.
• Cook until thickened.
• Remove from heat and beat in butter.
• Add salad dressing and mix until smooth.
• Fold into potato mixture.

• Peel cucumbers and slice thin.
• Layer in shallow dish, sprinkling each layer with salt.
• Let stand overnight.
• In the morning, drain cucumbers and rinse.
• Let dry on paper towels.
• Slice onions thin.
• Mix gently with cucumber slices.
• Beat together the mayonnaise or salad dressing, sugar, and vinegar until creamy.
• Stir into mixed cucumbers and onions.
• (The dressing should be plentiful so the salad is creamy.
• Increase amounts of dressing ingredients, proportionally, if needed.
• )

• Mix thoroughly the oil, egg, mustard, salt, and ⅓ cup sugar.
• Set aside.
• Over low heat blend flour, ⅓ cup sugar, vinegar, and water.
• Bring to boil, stirring constantly until thickened.
• Combine well with first mixture.