Snow Scene

1 cup Salt
1 cup Bluing
4 cup Water

Pour over clinker of coal. Crystals grow as solution dries.


Hot Taco Sauce

6 qts Tomatoes - peeled and diced
2 Large onions - ground
12-24 Jalepeno peppers - ground
2 tbsp Salt
½ cup Vinegar
½ cup Brown sugar
1½ tsp Garlic powder

Simmer until thick. Bottle and process in a water bath for 25 minutes.

Beverly Nielsen


Chile Sauce

10 Med Green tomatoes
8 Med Red apples
10 Med Red tomatoes - peeled
6 Sweet red peppers
8 Onions
1 qt White vinegar
3 tbsp Salt
1 tbsp Pepper
1 tbsp Cinnamon
½ tbsp Cloves
5 cups Sugar

Wash and remove stem ends from tomatoes. Core apples (do not peel). Remove cores and seeds from peppers. Peel onions. Put all vegetables through the coarse grind of a food chopper. Combine remaining ingredients and heat to boiling. Add ground vegetables; boil gently, stirring occasionally, until thickened (approx. 30 min.). Pour while boiling into hot jars at once.


Chili Sauce

2 qt Peeled and cored tomatoes
2 Chopped red or green peppers
2 Chopped onions
2 cups Vinegar
1 cup Sugar
1 tsp Ground cloves
2 tsp Cinnamon
2 tsp Celery salt
1 tbsp Salt

Cook slowly until thickened. Seal hot in sterile jars.

Karen Hammer


Mince Meat

2 qt Green tomatoes
3 qt Ground apples
4 lb Raisins
1 cup Brown vinegar
8 tsp Cinnamon
4 tsp Salt
2 cups Suet -or- 1 cup butter
4½ cups Brown sugar
4½ cups White sugar
3 pkg MCP pectin
4 tsp Cloves
4 tsp Allspice
Grated fresh ginger
1 cup Cooking sherry

Combine and bring to a boil. Simmer to thicken about an hour. Watch. Seal hot in sterile quart jars.

Ruth Hammer


Sweet Pickle Relish

1 qt Cucumbers (don't peel)
1 qt Onions
1 qt Green tomatoes (don't peel)
2 Large red peppers
2 Large green peppers

Measure all vegetables and grind. Sprinkle ½ cup salt over vegetables, mix and let stand overnight. Drain thoroughly.


1 qt Vinegar
1 qt Sugar
2 tbsp Celery seed
2 tbsp Mustard seed
Green food coloring as desired

Boil 45 minutes. Seal hot.

Ruth Hammer


Mustard Pickles

2 qts Cucumbers, cut into pieces
2 qts Cauliflower, cut into pieces
4 med Peppers
2 qts Onions 1½ lbs (skinned)

Soak 24 hours in brine (1 cup salt & water to cover). Scald and drain.


6 cups Sugar
½ cup Mustard
1½ cups Flour
½ oz Turmeric
2 qt Vinegar
1 cup Water

Add sauce to pickles. Cook 20 minutes. Seal. Makes 12 pints.

Ruth Hammer