Canning Peaches and Pears for Diabetics
For peaches, use reconstituted frozen apple juice, no sugar added. For pears, use unsweetened canned pineapple juice.
Follow usual canning method except use the unsweetened juice as liquid.
-Aleda Swanson -Dassel Minnesota Covenant Church Cookbook
Raspberry Rhubarb Jam
5 cups rhubarb, cut up
2 cups raspberries
4 cups sugar
1 pkg raspberry jello
Bring rhubarb, raspberries and sugar to a boil for 5 minutes. Remove from heat and add Jello.
-Grace Mattson -Dassel Minnesota Covenant Church Cookbook
Zucchini Jam
6 cups ground raw peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 cup crushed pineapple with juice
1 6-0z orange gelatin
Drain zucchini. Boil until clear, about 6 minutes. Add sugar, lemon juice, and pineapple with juice. Boil 6-10 minutes. Remove from heat. Add orange gelatin. Stir until dissolved. Seal in containers.
-Sharon Anderson Behrens -Dassel Minnesota Covenant Church Cookbook
Pickled Fish
Mix 1 cup salt and 1 quart vinegar. Add 6 pounds fresh fish. Let set for 6 days in refrigerator. Rinse in cold water. Combine 2 cups sugar, 1 quart vinegar and 1 Tbsp pickling spice. Boil 5 minutes. Cool and pour over rinsed fish. Pack in jars with onions tightly. Ready in 3 days. Do not use metal containers. Pull off black dorsal strip. Use a lot of onions.
-Gail Regal -Dassel Minnesota Covenant Church Cookbook
Crisp Dill Pickles
Sterlize jars and put a large head of dill and a slice of onion in bottom of each jar. Then fill with dill-sized cucumbers and another head of dill on top. Make a brine of:
1 quart vinegar
3 quarts water
1 cup salt
2 tsp cream of tartar
Bring to a boil and pour boiling hot over cucumbers. Seal jars at once. If they don’t seal at once I put them in cooker for a few minutes.
-Mrs. Ruth E. Anderson -Dassel Minnesota Covenant Church Cookbook
Dill Pickles
Wash and put cucumbers in cold water (with ice) overnight. Cook up brine of:
3 quarts water
1 quart brown vinegar (apple cider?)
1 cup salt
Pack dill in jars (onion and garlic if desired). Fill jars with cucumbers. Pour boiling brine over pickles in jars. Let stand for 5 minutes. Pour off, reheat and pour back on pickles and seal.
– Edie Nelson -Dassel Minnesota Covenant Church Cookbook
24 Hour Dill Pickles
3 cups sugar
4 cups vinegar
1 cup salt
8 cups water
Boil above ingredients together. Cut medium cucumbers lengthwise as for serving. Slice thin layers of onions in jar. Add cucumbers with dill on top. Pour hot syrup over pickles. Let stand 5-10 minutes. Reheat syrup, pour on pickles and seal. Makes 7 quarts.
-Ann Engquist -Dassel Minnesota Covenant Church Cookbook
Mom’s Bead and Butter Pickles
1 gallon (16 cups) of thin-sliced medium cucumbers
2 cups sliced white onions
1/2 cup salt
4 cups sugar
3 tsp turmeric
2 tsp celery seed
2 quarts mild vinegar
Slice cucumbers and onions. Mix with salt and cold water to cover. Let stand at least 3 hours. Drain and rinse well with cool water. Tie spices in cheese cloth. Boil up the vinegar, sugar and spices and pour over vegetables. Place over low heat and heat to scalding, stirring from time to time. Do not boil. Pour into hot jars and seal. Hint: Don’t scald too long. If you wish you may put 1 1/2 tsp loose spices (celery seed and turmeric) in kettle. When filling jars take to the bottom of kettle so you get seed an turmeric in each jar.
-Janet Latt -Dassel Minnesota Covenant Church Cookbook
Bread & Butter Pickles
1 gallon thinly sliced cucumbers
2 quarts cool water
6 onions, sliced
1/2 cup salt
Let stand 2 hours. Drain thoroughly.
1 quart vinegar
4 cups sugar
4 tsp celery seed
4 tsp white mustard
1 1/2 tsp turmeric
Boil together and pour over drained cucumbers and onions. Boil for a few minutes. Pack in jars and seal while hot.
-Caye Yost -Dassel Minnesota Covenant Church Cookbook
Crystal Pickle Chips
11 large cucumbers
9 small white onions
2 large green peppers
3 cloves garlic
1/2 cup salt
2 quarts cold water
Slice cucumbers and onions very thin. Remove seeds and cores from peppers. Put pepper through coarse knife of food grinder. Place cucumbers, onion, green pepper, and garlic in crock or enameled pan. Sprinkle with salt. Add cold water and about 1 quart of ice cubes. Let stand 2 hours. Remove garlic and drain. Rinse with cold water. (Put toothpick in each garlic clove and then you can find them in the vegetables.) Make syrup:
7 cups sugar
3 cups white vinegar
2 Tbsp whole mustard seed
2 tsp celery seed
2 tsp ground turmeric
Combine in a preserving kettle. Add vegetables. Stir well. Bring just to a boil on high heat. Scald for a few minutes. Remove from heat and pack in hot jars. Seal. Yield 6 pints.
– Janet Latt -Dassel Minnesota Covenant Church Cookbook
Sweet Crisp Chunk Pickles
Use small or medium size cucumbers. Scrub clean. Do not cut up. Put in a crock and pour boiling water on to cover. Let stand until morning; drain and again pour on fresh boiling water. Repeat for 5 mornings (6 in all.) On the 7th day add enough salt to the boiling water so it does not taste flat. On 8th morning, cut cucumbers in 1/4″ slices and put into sterilized jars. Makes syrup”
1 cup vinegar
2 cups sugar
1/4 tsp turmeric
1 tsp mixed pickling spices
1 cup water
Heat to boiling and pour over pickles and seal. This syrup is enough for about 3 pints.
– Mrs. Clarence R. Swanson -Dassel Minnesota Covenant Church Cookbook
Watermelon Pickles #1
12 cups watermelon rinds
4 tsp powdered alum
6 cups sugar
2 cups vinegar
1/4 tsp oil of cloves
1/4 tsp oil of cinnamon
small jar maraschino cherries
First day: Peel and cube 12 cups rinds. Pour boiling, mildly salted water and 4 tsp alum on rinds and boil slowly until you can put a toothpick through the rind easily. Drain very thoroughly. Bring vinegar and sugar to a boil and pour on the rinds.
Second day: Pour off liquid and bring it to boiling point and pour it on rinds again.
Third day: Drain off liquid and add to it the oils. Add cherries, including the juice. Bring to boil. Pack rinds in jars and pour hot juice over. Seal jars. Makes 6 pints.
-Sallie Anderson -Dassel Minnesota Covenant Church Cookbook
Watermelon Pickles #2
Cut watermelon rind into chunks. Soak rind in salt brine in crock over night (4 quarts water to 1/2 cup canning salt). Wash in cold water and drain the next morning. Simmer 30 minutes in alum water (1 tsp alum to 2 quarts water). Just simmer; they will be done when they have a glaze to them. Stir with wooden spoon. Drain pickles. Do not over cook the. Make syrup:
3 cups sugar
1 1/2 cups white vinegar
1 cup water
juice from 6-8 oz bottle of green cherries
1 1/2 tsp whole cloves
3 3″ cinnamon sticks
Bring to a boil and then add pickles. Simmer 10 minutes. Cool overnight in crock. Next day drain liquid off from pickles and simmer same liquid 10 minutes. Add 1 cup sugar to the syrup. Pour syrup over pickles again and cool again in liquid in crock. Next day drain off from pickles and simmer 10 minutes again. Add watermelon rind. Seal hot pickles in jar.
-Mrs. Alvin Leukuma -Dassel Minnesota Covenant Church Cookbook
Pickled Beets
2 cups sugar
2 cups water
2 cups white vinegar
1 tsp cloves
1 tsp allspice
1 Tbsp cinnamon
Cook beets until tender. Peel and cut into chunks. Boil above ingredients. Pour over beets and boil 1o minutes. Pack in jars and seal.
-Caye Yost -Dassel Minnesota Covenant Church Cookbook
Cranberry Sauce
1 lb cranberries
2 cups sugar
Bake in covered casserole at 350F for 40 minutes. Stir some while cooking. Slices of orange on top last 10-15 minutes.
-Dassel Minnesota Covenant Church Cookbook
Pennsylvania Dutch Apple Butter
4 quarts sliced apples
1 1/2 quart cider
3 cups sugar
1 tsp cinnamon
1 tsp allspice
1/2 to 3/4 tsp cloves
Boil apples in cider till soft, 15 minutes. Sieve to remove skins and seeds. Boil 1 hour, stirring occasionally. Stir in remaining ingredients and boil 2 1/2 hours. Seal. Yield: approximately 5 pts. (This can be cooked down to desired consistency in the oven instead. There is then no danger of scorching it.)
– Joan Johnson -Dassel Minnesota Covenant Church Cookbook
Green Tomato Mincemeat
8 qt green tomatoes
4 lb brown sugar
2 lb seeded raisins
1 Tbsp cinnamon
1 Tbsp nutmeg
1 Tbsp cloves
1 1/2 Tbsp salt
1 cup chopped suet (can be omitted)
1 cup vinegar
1 orange (juiced)
1 lemon (juiced)
Ground tomatoes, add cold water, enough to cover, bring to a boil, drain and repeat this procedure. Add sugar, raisins, and salt and cook 30 minutes. Add the lemon and orange juice, spices and vinegar and cook another 35 minutes. Seal in sterilized pint jars. To make pie, use 1 pint mincemeat, plus sliced apples to fill 9″ pie shell. Note: I put butter in when making a pie instead of the suet.)
-Marian Anderson -Dassel Minnesota Covenant Church Cookbook
Yellow Tomato Preserves
3 cups tomatoes, peeled and cut up
2 cups sugar
1 box lemon Jello
Boil tomatoes and sugar together for 12 minutes. Add Jello.
-Grace Mattson -Dassel Minnesota Covenant Church Cookbook
Freezer Strawberry Jam
1 3/4 cup prepared fruit (about 1 qt fully ripe strawberries)
4 cups (1 3/4 lb) sugar
2 Tbsp lemon juice
1/2 bottle liquid fruit pectin
Thoroughly crush one layer at a time about 1 quart berries. Measure 1 3/4 cups into a large bowl or pan. Mix sugar into fruit. Mix lemon juice and fruit pectin in a small bowl and then stir into fruit. Continue stirring about 3 minutes. Ladle quickly into jars and cover at once with tight lids. Let jam stand at room temperature until set, 24 hours.
Raspberries can be prepared the same way for jam except use about 2 cups raspberries and if desired sieve half of pulp to remove some of the seeds.
-Marlene Dahlgren -Dassel Minnesota Covenant Church Cookbook
Peach Jam
9 cups peaches
9 cups sugar
2 pkgs orange Jello
Cook peaches and mash with potato masher and then put through food mill. Add sugar and let stand overnight. Cook 20 minutes. Add Jello. Stir until Jello is dissolved. Pour into sterilized jars and seal. Store in refrigerator.
-Vivian Bengtson -Dassel Minnesota Covenant Church Cookbook
Green Tomato Relish
4 cups green tomatoes, ground
4 cups cabbage chopped fine
2 cups onions ground
3 green peppers ground
2 oz pimento
2 sticks celery chopped fine
2 cups carrots ground
1/2 cup salt
Put salt over vegetables and let stand 3 hours, drain and rinse in cold water. Make syrup:
3 cups vinegar
5 cups sugar
1 Tbsp celery seed
2 Tbsp mustard seed
1/2 cup water
Cook for 20 minutes. Pour over vegetables. Seal.
-Mrs. Ruth E. Anderson -Dassel Minnesota Covenant Church Cookbook
Zucchini Relish
10 cups finely diced zucchini
4 cups finely diced onion
2-3 peppers diced (use 1 red, 1 green)
1/4 cup sugar
2 1/4 cup vinegar
4 1/2 cup sugar
1 1/2 tsp black pepper
1 tsp turmeric
2 Tbsp cornstarch
1 tsp nutmeg
Combine zucchini, onion and peppers. Sprinkle with 1/4 cup sugar. Let stand overnight. In morning drain and rinse with clear water. Add remaining ingredients. Put all together and bring to a boil stirring constantly. Seal at one in hot jars.
-Millie Anderson -Dassel Minnesota Covenant Church Cookbook
Last of Garden Relish
2 cups cucumbers
2 cups green tomatoes
2 cups green peppers
2 cups onions
1 quart water
1/2 cup salt
2 cups diced celery
2 cups diced carrots
1 can green lima beans
1 can kidney beans
1 small jar pimento
Grind, then measure, the cucumbers, tomatoes, peppers and onions; soak in 1 quart water to 1/2 cup salt overnight. Drain well. Cook celery and carrots; add lima beans, kidney beans and pimento. Make syrup:
3 cups vinegar
2 cups white sugar
2 cups brown sugar
2 Tbsp celery seed
2 Tbsp mustard seed
To all the combined vegetables add the syrup and cook until heated through. Seal.
-Ann Engquist -Dassel Minnesota Covenant Church Cookbook
Cranberry Orange Relish
1 lb fresh cranberries
1 orange
1 cup water
6 Tbsp sugar
1 1/2 cup sugar
1/2 cup slivered almonds
Grate the orange rind and squeeze juice from orange. Make a sugar syrup from the 6 Tbsp sugar and water. Heat syrup. Add cranberries and boil without stirring for 8-10 minutes or until cranberries burst. Take from heat; stir in 1 1/2 cups sugar, orange rind and juice. Skim. Let cool; add almonds.
-Florence Moore, Deer Park, Wisconsin -Dassel Minnesota Covenant Church Cookbook
Cranberry Relish for Diabetics
1 cup fresh cranberries
1 medium apple, cored
1/2 medium banana, mashed
1/2 cup canned crushed pineapple, no sugar added
artificial sweetener, if desired
Grind cranberries and apple. Add to banana and pineapple. Use this way or add artificial sweetener to taste.
-Aleda Swanson -Dassel Minnesota Covenant Church Cookbook
Apple-Cranberry Relish
1 large red Delicious apple (unpeeled)
2 cups fresh cranberries
1 cup sugar
1/2 cup chopped walnuts
Put apple and cranberries through the food chopper. Add sugar and walnuts. Let stand in refrigerator for several hours or overnight.
-Darlene Wuotila -Dassel Minnesota Covenant Church Cookbook
Dried Apple-Cran Relish
8 oz dried apple slices
2 1/2 cups water
2 cups fresh cranberries
1 1/4 cups water
3/4 cup brown sugar or honey
Combine apple slices and 2 1/2 cups water in saucepan; bring to boil, reduce heat, and simmer covered 10 minutes. Pour into bowl. Combine in the same saucepan the cranberries, 1 1/4 cup water and brown sugar or honey. Bring to boil and cook until cranberries have popped. Add cooked apples and simmer 10 minutes. Stir occasionally. Chill.
-Gail Regal -Dassel Minnesota Covenant Church Cookbook
Kavanaugh’s Garden Relish
1 can French-style green beans, drained
1 can white corn, drained
1 can small peas, drained
1 cup chopped celery
1 small jar chopped pimento
1/4 cup chopped green onion
1 cup chopped green pepper
3/4 cup vinegar
1 cup sugar
1/2 cup salad oil
1 tsp celery seed
Mix all vegetables together. Combine vinegar, sugar, salad oil, and celery seed; heat just until sugar is dissolved. Pour over vegetables. Refrigerate until ready to serve.
-Dassel Minnesota Covenant Church Cookbook
Quick Mustard Pickles
Blend 1 Tbsp each dry mustard and water. Let stand 10 minutes. Combine 1/2 cup sugar, 1 Tbsp flour, 1/2 tsp turmeric. Add liquid drained from 1 lb jar of sweet mixed pickles plus enough vinegar to make 1 cup. Boil 1 minute. Pour over pickles. Chill.
Church Lady Recipes 