MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Iceberg Tomato Pickles
Categories: Vegetables, Preserving, Pickles
Yield: 10 Pints

5 lb Green tomatoes
3 c Lime; mineral - not citrus
1 ts Whole cloves
1 ts Allspice
1 ts Celery seed
2 ga Water

MMMMM------------------------VINEGAR MIX-----------------------------
1 ga White vinegar
5 lb Sugar
1 ts Ginger
1 ts Cinnamon

Slice tomatoes; set aside. Add lime to water. Stir until
dissolved. Strain before putting in tomatoes. Let them
soak for 24 hours. Drain and soak for 4 hours in fresh
cold water, changing water every hour.

Mix all other ingredients and bring to a boil. Pour
over drained tomatoes. Let stand overnight.

Next morning, put tomatoes into jars. Boil the vinegar
mixture for 1 hour. Then pour over tomatoes and seal.

Makes 10 pints.

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Windfall Marmalade
Categories: Five, Fruits, Citrus, Preserving, Condiments
Yield: 10 Pints

2 lg Grapefruit
4 Lemons
2 lb (900 g) windfall apples
5 pt (2 1/2 litres) water
5 lb (2.25kg) sugar

Wash the citrus fruit, pare off the rind with a vegetable
peeler and cut into fine shreds.

With a serrated knife, peel away all the pith from the
flesh, then chop the flesh roughly.

Peel, core and chop the apples.

Put the chopped apples into a preserving pan with the
water, citrus peel and flesh.

Tie the citrus fruit pith, apple peel and cores in a
piece of muslin and add to the pan.

Simmer gently until the peel is tender and the mixture
in the parcel has reduced by half.

Lift out the muslin bag and squeeze it well against
the side of the pan to extract all of the liquid.

Add the sugar and stir until it has all dissolved.

Bring to a good rolling boil and boil rapidly until
the setting point is reached.

Allow the marmalade to stand for 15 minutes before
pouring into sterilised jars.

This recipe has been sent in by Isabell Broatch of
Riggheads Farm, Lochmaber, Lockerbie, Scotland, who
says the glut of apples this year could be used to
make this marmalade.

From: http://www.farmersguardian.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Watermelon Rind Pickle
Categories: Fruits, Preserving, Citrus
Yield: 1 Batch

7 lb Watermelon rind; peeled
2 1/2 qt Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons

Pare off the outer green from watermelon rind and cut in
1" squares.

Put rind in large bowl and pour over them the salt and
water mixed (brine). Let soak for three days. Drain and
let stand in fresh water for one hour.

Make a syrup of sugar, vinegar, water and spices. Cut
the lemon (rind and all) paper thin. Put melon rind and
lemon into hot syrup and boil until watermelon is clear.
Seal in jars. *

From South Union, Ky. In "The Shaker Cook Book: Not by
Bread Alone" by Caroline B. Piercy. New York: Crown
Publishers, Inc., 1953.

Typed for you by Cathy Harned.

Recipe from: http://www.recipesource.com

* My grandmother used the hot water canning method in
her Mary Dunbar canning rig. My Grandfather and I ate a
lot of these. - UDD

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Walt's Habanero Jelly
Categories: Chilies, Condiments, Preserving
Yield: 6 Half pints

2 Orange bell peppers;
- stemmed, seeded
5 (to 15) Habanero chilies;
- stemmed, seeded
5 c Sugar
1 1/2 c Cider vinegar
1 Dry Pectin (Sure Jell etc.)
1 ts Butter-to prevent foaming

MMMMM-------------------------EQUIPMENT------------------------------
6 1/2 pt jars; sterilized
6 Canning lids; sterilized

Seed and stem bell peppers, cut into pieces and process in
a food processor. Do not puree. Seed and stem habaneros
leaving as many seeds as you want heat. Process in a food
processor as with the bell peppers. Removing the seeds will
remove part of the vein, therefore the heat. Use only the
small amount if you want a milder jelly.

Place sugar in a separate bowl. Place the chilIes, bell
peppers, vinegar, dry pectin and butter in a large stainless
steel pot. Bring this to a rolling boil (one that does not
stop when stirred). Stirring constantly.

Add sugar immediately to chile mixture. Return to a rolling
boil and boil exactly one minute. Stirring constantly.
Remove from heat and skim off any foam.

Immediately fill jars to 1/8 inch from the top. Cover with
flat lids and screw bands tightly. Invert jars for 5 mins
to distribute the chilies. After jars are cool check seal
by pressing middle of top with your finger. If the bubble
springs up jars are not sealed.

Walt

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potted Tongue
Categories: Beef, Offal, Preserving
Yield: 8 Servings

1 lb Smoked tongue; cooked
3/4 c Butter; melted
1/2 ts Nutmeg; grated
1/4 ts Cloves; ground
1/8 ts Sage; dried
1/4 ts Parsley; minced
Salt & pepper
Clarified butter or lard

Dice the tongue and put it through the grinder twice. Combine the
butter with the spices and herbs and blend into the meat, blending
very well. Pack tightly into small crocks or jars and seal each one
with a thin layer of clarified Butter or melted lard.

Recipe from: http://www.recipesource.com

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