Molly Gavin's own cookbook

Home canning is the best means of providing a sufficient supply of vegetables and fruit during the winter months in localities where markets are not easily accessible or the price of fresh products is high. For those who do not have gardens and orchards the farmers’ road-side stands and home markets afford excellent opportunity to buy fresh fruit and vegetables, in season, at surprisingly low cost. Canning saves money, labor, time and energy. Select fresh, clean fruits and vegetables. Test every jar thoroughly. Blanch. Dip the product in and out of water—the colder the water, the better. Pack clean hot jars with the cold-dipped products, adding salt to vegetables. Pour on boiling liquid to within ¼″ of top. Place on rubbers and covers and partially seal. Sterilize products required time. Begin to count when water boils. Remove jars and seal at once. Place out of a draught to cool. Label, wrap, and store on a cool dry shelf. The cold-pack method may be relied upon to kill all bacteria, and if directions are carefully followed there will be no bad jars on your shelf.

Most commonly in use are the hot-water-bath canners and racks. There are a number of well made racks, both large enough to fit into the wash boiler, and small enough to be used even in the single kettle, and this equipment will prove practical in hundreds of cases where a boiler or a kettle is available as a container.

Use new rubber rings. After washing jars place them in a large pan, cover with boiling water, until ready to fill. All vegetables and some fruits are blanched or scalded as a first step in the coldpack method. The easiest way to blanch is to use a large cheese cloth bag or a square piece will do. Tie the washed product in bag or cloth and place in boiling water to cover for time stated in time table. A wire basket is better for tomatoes and larger vegetables. With delicately flavored greens and green vegetables, the blanching is accomplished most satisfactorily in steam since by blanching in the boiling water a quantity of the mineral salts which makes green vegetables valuable may be lost. A colander placed over boiling water may be used for this process, or a steam pressure canner, if you have one.

The cold-dip immediately follows blanching. Immediately after removal from boiling water, vegetables should be dipped in and out of cold water. This treatment cools the food sufficiently to arrest all flow of juices, sets the color and makes product firm and easily handled. Do not allow product to remain for any length of time in cold water.

Pack product into clean, hot jars or tin cans. An aluminum filling funnel makes the process simple. With such vegetables as peas, beans, beets and carrots, do not crush, but fill jars closely to within ½″ from top, using a spoon to insure a close pack.

Fill jars with boiling syrup or boiling water. The vegetables should have 1 tsp salt to each quart jar, then add boiling water up to within ¼″ of top. After filling, clasp jars, put on sterilized rubbers and hot covers. If clasp type of jar is used, clamp upper clamp into position but do not touch lower clamp. This leaves jar loosely sealed. If a boiler is used, fill with warm water and place jars carefully on rack, being sure that they do not touch each other. The water should cover the tops of the jars 1″ at least.

The time of cooking is counted from the minute the water begins to boil and continues to boil. Count no time that is not real boiling, because the bacteria that you wish to kill are killed only by a high temperature.

As soon as the sterilizing is completed, remove jars from boiler and place on a padded cloth of soft material or newspapers. Many cracked jars have been caused by placing the heated jar on a cold metal table or placing them so that draft will strike the glass. Be rapid in this part of the work. Seal jars tight. These time tables are based on the use of 1-qt jars. Use same time for pt and ½-pt jars. For ½-gal jars add 20% to time specified in table. If steam pressure cooker is used process 10 min at 5 lb pressure.

TIME TABLE FOR CANNING FRUITS

SYRUP TABLE

TIME TABLE FOR CANNING VEGETABLES

TIME TABLE FOR CANNING MEATS, POULTRY, FISH

TIME TABLE NOTES

Pack vegetables as hot as possible.

Add 1 tsp salt to 1 qt vegetables unless otherwise specified.

Brine used for canning vegetables is made of 2½ oz salt to 1 gal water, or 1 tsp salt for each qt of vegetables.

Add 2 tsp salt to 1 qt meat.

Add 1 tbp sugar, if desired, to corn and peas.

For vegetables which are especially difficult to can, 1 tbp vinegar or 1 tbp lemon juice may be added to each qt.

Reject any product which, upon opening, looks suspicious, or contains any “flat sour,” or unnatural odors. Do not taste.

Thoroughly reheat all canned vegetables and meats before using.

CUCUMBER PICKLES (Uncooked)

Wash and dry small cucumbers; pack closely into clean, hot jars. To each qt jar add:

1 tbp crushed rock salt, 2 tbp sugar, 1 tbp mixed spices.

Fill jar with cold vinegar; seal jars and store them in a cool place. Three or four slices of white onion may be added to each jar for flavor, if desired.

CELERY RELISH

1 qt celery, chopped, 1 c white onion, chopped, 2 large red peppers, 2 large green peppers, 1 tsp salt, 2 c vinegar, ½ c sugar, 1 tsp dry mustard.

Large, coarse stalks of celery may be used for celery relish; chop celery and onion; cook these separately in salted water (2 tsp salt to each qt water) until tender; drain and add chopped peppers from which seeds have been removed; add other ingredients and cook mixture until tender; seal immediately in clean, hot jars.

TOMATO KETCHUP

½ pk tomatoes, 3 red peppers, 2 medium-sized onions, cut fine, 2 tbp salt, ⅓ c sugar, 2 c vinegar, 2 tsp celery salt, 2 tsp ground mustard, 1 tbp whole allspice, 1 tbp cloves, 1 tbp cinnamon, 1 tsp paprika.

Cook tomatoes, peppers and onions together without adding water; press mixture through strainer, and measure pulp. To pulp (4 qt) add salt, sugar and spices; place whole spices in a bag during cooking and remove bag before pouring ketchup into jars. Ground spices, except paprika, will darken ketchup. Long, slow cooking also gives a dark color. Cook ingredients together, except vinegar, rapidly for 1 hr, add vinegar and cook mixture until it is thick. Seal in clean, hot jars.

MIXED MUSTARD PICKLES

1 pt small cucumbers, 1 pt large cucumbers, sliced, 1 pt pickling onions, 1 c string beans, cut diagonally in 1″ pieces, 1 pt cauliflower, cut into small pieces, 3 red peppers, chopped, 3 green peppers, chopped, 1 c small carrots, or sliced carrots, 1 pt small, green tomatoes, cut in halves or quarters.

Select cucumbers not longer than 2″. Soak all vegetables in brine (1 c salt to 1 gal water) overnight. Drain and soak them in clear water 3 hr; cover vegetables with vinegar and water, using for mixture equal amounts of vinegar and water; let stand in vinegar for 1 hr and then heat to simmering point. Make a dressing of the following ingredients:

¼ c white sugar, 4 tbp flour, 4 tbp powdered mustard, ½ tbp turmeric, 1 tsp celery salt, 6 c vinegar.

Mix dry ingredients and add hot vinegar slowly, stirring to make a smooth paste. Cook mixture in double boiler until sauce thickens; drain vegetables; pour mustard dressing over them while they are hot, and simmer 5 min. Pack pickles into hot, clean jars, and seal immediately.

PICKLING FRUIT-VEGETABLES

Allow 6 lb fruit to 3 lb sugar, 1 oz each of the following: Cloves, allspice, mace, cinnamon and 1 nutmeg. Put fruit into kettle with alternate layers of sugar and spices, and add vinegar. Let all boil 5 min, then skim out fruit and pack in glass jars; let syrup boil till thick and pour it over fruit. Bottle tight and examine from time to time. If they show signs of fermenting open jars and set them uncovered in kettle of water and heat till contents of jars begin to bubble, then seal again. Sour pickles should always be cooked in granite or agate-ware kettles, and if desired green, put on to cook in cold vinegar and brought gradually to the boiling point. Alum added to the pickles keeps them crisp.

MIXED FRUIT PRESERVES

1 lb quinces, 1 lb sweet apples, 1 lb pears, 1 lb peaches, 3 lemons, 6 c sugar.

Do not remove skins. Slice fruit. Cook apples, pears, and quinces separately until tender. Drain off juice from each, and add it to sugar. Boil mixture until it becomes a medium thick syrup; add fruit, juice of 2 lemons and 1 lemon sliced thin; cook mixture until it is thick and seal at once in clean, hot jars.

PINEAPPLE PRESERVES

Pare pineapple and remove eyes. Shred with a silver fork or cut in small pieces, discarding core. Place pineapple in preserving kettle and add ¾ as much sugar as pineapple. Allow mixture to stand until syrup is formed. Cook mixture slowly until pineapple becomes transparent; place in hot jars, fill with boiling syrup and seal immediately.

PLUM PRESERVES

6 lb fruit, 9 c sugar, 1 c water.

Select small purple plums and be sure they are sound and not overripe. Remove stems, wash and pierce each plum with a fork. Place plums in an earthen bowl or jar, cover with sugar and add water. Cover vessel and let stand in a cool place overnight. Drain plums and boil the juice for 5 minutes. Add plums and cook for a few minutes until clear. Care should be taken not to overcook, as the syrup thickens or jellies after standing. Pack into hot, clean jars and seal immediately.

QUINCE CONSERVE

2 c apple pulp, 1 c quince pulp, 1 c raisins, 1 c cranberry pulp, 2½ c sugar.

Mix ingredients and boil for 5 min then add raisins. Continue boiling until mixture is thick and clear. Pack into clean, hot jars and seal at once.

PEACH CONSERVE

2 c diced peaches, 1 c cooked pineapple, 2½ c sugar, 1 orange, juice and grated rind, 1 lemon, juice and grated rind.

Combine ingredients and cook until mixture is thick and clear, stirring to prevent burning. Pour into clean, hot jars, and seal immediately.

APPLE BUTTER

½ bu apples, 2 gal water, 1 gal fresh cider, 6 lb sugar, spices.

Wash apples. To each ½ bu of apples add 2 gal of water; boil until the fruit is soft, then press through a sieve. To the pulp from each ½ bu of apples add 1 gal fresh cider, which has been boiled down one-half. Bring to a boil and add 6 lb sugar. Continue cooking and just before the desired consistency for finished apple butter is reached, add spices, cinnamon, and cloves, according to taste. When the butter has become a heavy dark brown paste, pack into clean, hot jars and seal immediately.

Smaller amounts may be made by using proportionate measures of apples, sugar and cider as given in this recipe.

QUINCE-APPLE MARMALADE

Wash quinces and remove blossom end. Cut fruit into small pieces. Place in just enough water to cover and cook until soft. Press through a sieve and combine pulp with an equal measure of tart apple pulp. Add ⅔ as much sugar as pulp. Cook mixture until it is thick and clear (about 25 minutes). Pack into clean, hot jars and seal immediately.

CARROT-ORANGE MARMALADE

6 carrots, 3 oranges, 1 lemon, juice and grated rind, sugar.

Dice the carrots and cook until tender, using as little water as possible. Cut oranges and the lemon into small pieces. Combine the carrot and fruit, measure and add ⅔ as much sugar as mixture. Simmer mixture until it is clear. Pack hot into clean, hot jars, and seal at once.

RASPBERRY JAM

Wash raspberries and crush them. Weigh the crushed berries and add an equal weight of sugar. Boil mixture until it is thick and clear. Long boiling should be avoided, because it makes the jam dark and strong. Pack hot into clean, hot jars and seal immediately.

STRAWBERRY JAM

Pick over berries and remove hulls. Weigh berries, and for every lb of fruit allow ¾ lb of sugar. Place berries in a preserving kettle and mash fruit as it heats. Bring fruit to boiling point, stirring frequently and crushing any berries which still remain whole. Add sugar to the fruit and boil together until thick (not over 20 minutes), stirring to prevent burning. Pack into clean, hot jars and seal immediately.

PEACH JAM

1 lb peach-pulp (imperfect peaches may be used), ½ to ⅔ lb sugar, ¼ c peach juice or water, ½″ ginger root, 1 peach pit, ¼ tsp allspice, 1 tsp cinnamon bark, ½ tsp cloves.

Blanch peaches in boiling water, cold-dip and remove skins and seeds. Mash pulp. Add sugar and spices (tied in a bag). Cook until mixture is thick and clear. Remove spice-bag. Pack into clean, hot jars and seal immediately.

Note: Spices may be omitted. Apple pulp may be substituted for part of peach pulp. Instead of spices, juice of 1 lemon and 12 peach pits may be added.

PLUM JAM

1 lb plums (Damson plums are best), ½ to ⅔ lb sugar.

Wash plums and remove seeds, if desired. The flavor of the seeds is sometimes preferred. Add sugar, and cook until mixture is thick and clear. Pack immediately into hot, clean jars and seal at once.

MINCEMEAT

2 lb lean beef, 1 lb chopped suet, 4 lb tart apples, 6 c sugar, 3 lb currants, 2 lb raisins, 1 nutmeg, ½ tsp ground mace, 2 oranges, 2 lemons, ½ lb citron, 1 tbp salt.

Stew beef in as little water as possible until quite tender; cool and chop into fine pieces; add beef suet, chopped fine, and apples pared, cored and chopped, sugar, currants, raisins, spices, orange and lemon juice, grated rind of oranges and of 1 lemon, chopped citron and salt; mix thoroughly and cook 1 hr; pack into a stone jar, or into clean glass jars. Seal jars and store in a cool place. Left-over canned fruit juice or canned fruit may be added from time to time.

MOCK MINCEMEAT

3 lb green tomatoes, 3 lb apples, chopped, 2 lb raisins, chopped, 8 c brown sugar, 2 tbp salt, 1 c suet, 1 c vinegar, 2 tbp cinnamon, 2 tsp cloves, 1 nutmeg, orange peel, if desired.

Chop tomatoes and drain; measure juice and add equal amount of water to pulp; scald mixture and drain off liquid. Repeat twice this process of adding fresh water, scalding and draining. To mixture add chopped apples, sugar, raisins, salt, and suet, and cook until clear. Add remaining ingredients and cook mixture until thick. Pack immediately into clean, hot jars and seal at once.

PICKLED ONIONS

Peel 4 qt small white onions under water (to save your eyes); place in large bowl; sprinkle with 1 c salt and cover closely. In the morning place in a colander, rinse thoroughly in cold water and drain. Use spiced vinegar recipe, adding another qt of vinegar. Boil vinegar, spices and sugar, pour in onions; let boil 5 min and pour at once, to overflowing, into air-tight, hot, clean jars.

DILL PICKLES

Select small pickles; scrub well with a brush; pack in jars, adding 1 tsp mustard seed, a spray of dill, a bay leaf and a bit of alum (about the size of a pea) on top of each jar. Boil 3 min 1 c vinegar, 2 c water and 1 tbp salt; pour boiling hot over pickles and seal.

SPICED VINEGAR

1 qt vinegar, 1 lb sugar, 1 tbp each allspice, cinnamon, white mustard seed, 1 tsp each cloves and salt.

Spices may be used either whole or ground. If ground, place spices in a muslin bag, and remove bag before pickles are canned.

SWEET CUCUMBER PICKLES

Select very small cucumbers; soak in brine made by adding 2 tbp salt to 1 qt water, over night. Next morning remove cucumbers; scald the brine and skim it; pour over pickles again and let stand 2 days. Repeat this process the third morning and let pickles stand 2 days longer. Then scald brine each morning till the 8th day, removing the pickles and pouring the hot brine over them each time. On the 8th day remove these pickles from the brine, cover with the spiced vinegar, heat thoroughly, and place in clean, hot jars.

GREEN TOMATO RELISH

4 qt green tomatoes, 2 qt cabbage, 8 large onions, 3 small red peppers, 6 green peppers, 1 small bunch of celery, 3 lb brown sugar, ½ c salt, 1 oz celery seed, 2 qt vinegar.

Chop all whole ingredients fine, add balance, and cook ½ hr, after bringing to the boiling point. Seal in hot, sterilized jars.

CHILI SAUCE

12 medium-sized ripe tomatoes, 1 pepper, finely chopped, 1 onion, finely chopped, 2 c vinegar, 3 tbp sugar, 1 tbp salt, 2 tsp clove, 2 tsp cinnamon, 2 tsp allspice, 2 tsp grated nutmeg.

Peel tomatoes and slice; put in preserving kettle with remaining ingredients; heat gradually to boiling point, and cook slowly 2 ½ hr. Seal in hot, sterilized jars.

CORN RELISH

1 qt corn cut from cob, 3 c ground raw cabbage; 1 stalk celery and 2 red peppers put through fc, with 1 onion. Then add 1 c sugar, 2 tbp salt, 3 tbp mustard and 3 c vinegar.

Cook until corn is tender; seal in hot, sterilized jars.

UNCOOKED TOMATO RELISH

4 qt tomatoes (ripe but firm), ½ c chopped celery, 2 small onions, 2 green peppers, ½ c sugar, ½ tsp mustard seed, 1 c vinegar.

Chop tomatoes and add salt; place in bag to drain over night; chop onion, pepper and celery; add tomatoes, sugar, salt, spice, vinegar; mix well, bottle and seal.

UNCOOKED CHUTNEY

Chop 1 doz large ripe peeled tomatoes; sprinkle ¼ c salt and let stand for 2 hr; then put in a bag to drain over night. In the morning put through fc ¾ lb seeded raisins, 1 lb tart apples, 2 red peppers, 6 small onions; mix well with tomato, adding also ½ c fresh mint leaves minced finely. Then add 1 oz mustard seed, 2 c brown sugar and 3 pt vinegar that has been brought to boiling point and then cooled; mix all ingredients well, put into a crock and stir every day for 10 days. Then place in jars and seal. This will not require cooking, but must be stored in a dry cool place.

GREEN TOMATO PICKLE

Wash and slice 1 gal green tomatoes; sprinkle with 3 tbp salt, and let stand over night. Next morning wash thoroughly in tepid water to remove salt. To this add 8 large onions sliced, and 4 large peppers chopped. To 1 qt vinegar, add 3 lb sugar, 1 tbp each of cinnamon, cloves, ginger and mustard seed. Bring to boiling point; add vegetables, boil ½ hr and seal.

DIXIE RELISH

1 qt chopped cabbage, 1 pt chopped white onion, 1 pt chopped sweet red pepper, 1 pt chopped sweet green pepper, 5 tbp salt, 4 tbp celery seed, ¾ c sugar, 1 qt cider vinegar, 4 tbp mustard seed.

Soak the peppers in brine (water, 1 gal; salt, 1 c) for 24 hr. Freshen for 2 hr in cold water. Drain, remove white sections and seeds. Chop all vegetables separately, measure, mix, and add vinegar, sugar, and spices. Let stand overnight in a crock or enameled dish. Just before packing drain off the vinegar to facilitate packing. Pack the relish in jars, pressing it down thoroughly; add the drained-off vinegar, being sure that all the air is forced out of the jar and replaced by vinegar. Process for 15 min.

“ODDS AND ENDS” PICKLES

Boil together 1 gal of good vinegar, 10 oz salt, 3 oz of shallots, 3 oz ginger, ½ oz mace, 1 tsp red pepper, ¾ oz mustard seed, 1 oz turmeric. Let these simmer together after they boil up, for from 15 to 20 min, and when cold put into a stone jar, into which you can throw as they ripen any vegetables that are available, such as broken up cauliflower, string beans, tiny cucumbers, onions, radishes, etc., using perfectly fresh vegetables, carefully wiped free from grit or dirt being very particular to keep the jar closely covered all the time, recovering it tightly each time you add anything to it. This pickle, which will be in condition in 8 or 9 mo, makes a very nice household piccalilli with the least amount of trouble.

WATERMELON RIND PICKLE

Trim off the green and red parts, cut the rind into suitable pieces, and cook until tender in salt water (1 tsp salt to 1 qt water). Drain and cook until clear in the following syrup:

3 c sugar, 3 c vinegar, 1 tsp cloves, 2 tsp cinnamon.

SOUTHERN PICCALILLI

1 pk of green tomatoes, 1 doz onions, 6 red peppers, ½ oz ginger, ¼ oz mace, 1 tbp black pepper, 1 box mustard, 5 cts worth of celery seed, mustard seed to taste, 1 lb brown sugar.

Slice tomatoes, onions, and peppers, put in a jar with salt mixed well through; let stand 24 hr; drain off and boil in vinegar (after adding the spices) until clear, then seal in sterilized jars.

SPANISH PICKLES

One pk green tomatoes, 1 doz onions. Slice, sprinkle with salt and let stand over night and strain off the juice. Allow 1 lb. sugar, ¼ lb whole white mustard seed, 1 oz ground black pepper, 1 oz ginger and one of cinnamon. Mix dry.

Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then tomatoes and so on until all are used. Cover with vinegar and let boil two hours, after which pack in small jars and set in the cellar.

GREEN CUCUMBER PICKLES

Select 1 pk of small, fresh cucumbers of uniform size. Wash in cold water. Place in crock and add 1 c salt with cold water to cover. Let stand 24 hr. Drain from brine and scald cucumbers in a weak vinegar. Drain and pack either in crocks or jars.

Boil together the following:

1 gal vinegar, 1 c brown sugar, 1 tbp powdered alum, 2 tbp peppercorns, 2 tbp allspice, 1 tbp cloves, 1 oz cinnamon. Pour this over the cucumbers and seal.

SWEET PICKLED PEARS

6 lb pears, 3 lb sugar, 2 c vinegar, 4 tbp cloves (whole) ¼ c mixed spices.

Wash pears, but do not pare. Stick the cloves into the pears. Make a syrup of sugar and vinegar; add spices, when boiling, add a few pears at a time and cook until tender. Fill jars and seal.

CHOWCHOW

1 pk ripe tomatoes, 1½ pk green tomatoes, 1½ doz sweet peppers, 3 tbp white mustard seed, 1 doz onions, 5 tsp celery seed, 5 tsp cinnamon, 4 hot peppers, 6 c sugar, 1 gal vinegar, 1½ c grated horseradish.

Chop the vegetables. Sprinkle with a cup of salt and drain overnight. Heat the seasoned vinegar to the boiling point and pour over the vegetables. Add horseradish last.