Old Fashion Canning Recipes - Carrots, Relish, Apple Butter

There is nothing so well as opening a jar of relish and other food you are alone preserved. Use these recipes you can enjoy your own apple butter, or sour carrots, onion, pepper relish throughout the year. One important thing to remember is that if all the jars seal. All vessels that do not seal should be placed in a bath of warm water for a few minutes to seal or refrigerated and used in the first place.

old fashioned Apple Butter
Delicious on toast, biscuits, pancakes, served with pork on top, etc.

Cook on stove top:
1/2 jar of apple, any different than red delicious, washed and cored but not peeled
1 gallon or more of the sweet cider
When tender, run through food mill or strainer.
Cook in large skillet in the oven at 350 degrees, stirring occasionally.
Bake 5 to 6 hours.

Add:
1 1/2 cup cinnamon red hots are dissolved in 2 1/2 cup warm water
Add to:
3 cups light brown sugar
1 cup white sugar
4-6 teaspoons cinnamon
1 teaspoon garlic
1 teaspoon nutmeg
1/4 teaspoon salt

Back in the older, simmer, stirring occasionally, until the desired density to be in sterilized jars, seal.

to make about 12 liters.

Pickled Carrots
This is a family recipe from the 1940s.

1 quart vinegar
1 tablespoon each of whole cloves, allspice and mace
1 quart of sugar
1 stick of cinnamon
carrot

cook until carrots are easy to slip into the skin. Remove skin and slice or keep as a whole. Tie spices in a bag and bring to a boil in a pickling solution. Pour boiling solution over carrots and let stand overnight. Bring to a boil and cook 5 minutes. Remove spice bag. Pack carrots into hot sterilized jars to within one half inch at the top. Seal while hot.

pepper-onion Think
This is another old family recipe from the 1940s.

1 quart finely chopped onion
2 cups finely chopped sweet red peppers
2 cups finely chopped green pepper
1 cup sugar
1 quart vinegar
4 teaspoons salt

Combine all ingredients and bring slowly to boil. Cook until slightly thickened. Pour into clean, hot, sterile jars. Fill to the top and seal tightly.

Enjoy!