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Canning and Preserving
Canning and Preserving

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Fire Balls

14 lb Small green cherry tomatoes
4 Garlic cloves
4 Celery stalks
4 Hot red peppers
4 Head ...
Rhubarb and Fig Jam

7 lb Rhubarb (abt. 6 quarts)
-- leaves removed -- stalks trimmed -- cut in pieces 1 lb Dried figs
-- c ...
Pickled Kohlrabi

3 Kohlrabi (abt. 1 qt.)
-peeled, sliced 1/4" thick 2 lg Carrots; peeled
-- cut into sticks 2 Garlic cl ...
Country Chutney

1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced 1/2 lb Onions (2 md., abt. 1 cup)
...
Watermelon Rind Pickle

7 lb Watermelon rind; peeled
2 1/2 qt ;Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar ...
Dried Fig Jam

28 oz Dried figs (used both
-homemade and commercial) 5 c ;Water
1/2 c Fresh lemon juice
3 c Sug ...
Mango and Tamarind Chutney

1/2 c Dried tamarind pulp; packed
-or- 1/2 c Fresh lime juice; strained
+ 1/2 cup water 2 1/2 c ;Water ...
Vera's Mince Meat

2 1/2 lb Beef
2 1/2 lb Pork
2 lb Raisins
1 1/2 lb Apples
1 lb Dried apricots
1 lb Dr ...
Mango & Tamarind Chutney

1/2 c Dried tamarind pulp; packed
-or- 1/2 c Fresh lime juice; strained
+ 1/2 cup water 2 1/2 c ;Water ...
Heart Of Palm Pickles

4 qt Tender hearts of palm
2 tb Salt
1 qt ;Cold water
1 oz Mustard seed
1 1/4 oz Dry musta ...
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