Spicy Pickles

1 bushel of pickling cucumbers = about 40-45 quarts
45 cloves garlic
45 jalapeno peppers
45 red peppers
45 sprigs of dill

Boil:
10 cups water
6 cups vinegar
1 cup pickling salt, kosher salt, or Real Salt

Put garlic, peppers, dill and cukes in jar. Pour brine over everything in jar.

Add:
1/2 tsp. alum to each jar

Screw hot lids onto the jar. Put jars out in the sun for 3 days, turning each jar each day and one day turning them upside down. Bring in the house and put on the shelf. They will be ready in 3 months.

Bottled Peaches

Select ripe firm peaches, remove peel and pits. If peeled fruit is to stand several minutes before packing, drop it into a mild salt solution to prevent discoloration (i.e. a bowl of water with some salt sprinkled in it). Drain.

RAW PACK: Pack, halves or slices into jars to within 1/2 inch of top. Fill to within 1 1/2 inches of top of jar with boiling syrup. Slide a knife down the edges of the inside of the bottle to let out any air bubbles that may be in between the peaches. Add more syrup if necessary. Put on cap, screw band firmly tight.

HOT PACK: Boil for 3 minutes in medium syrup. Pack into Kerr jars to within 1/2 inch of top. Fill to within 1/2 inch of top of jar with boiling syrup. Slide a knife downt he edges of the inside of the bottle to let out any air bubbles that may be in between the peaches. Add more syrup if necessary. Put on cap, screw bank firmly tight.

Process Pints 20 minutes
Quarts 25 minutes
Boiling water bath

Syrup Recipe:
Make syrup according to sweetness desired. Boil sugar and water together until sugar is dissolved. Juice of the fruit may be used in place of water. Keep syrup hot but do not let it boil down.
Sugar Water
(cups) (cups)
Thin 1 6-8
Medium 1 4-5
Heavy 1 1-3

Syrup should be boiling when poured over fruits.

Bottled Tomatoes

Wash tomatoes. Scald in boiling water long enough to remove peel (1/4 minute). Plunge into cold water. Peel, core, quarter and firmly pack into Kerr jars to within 1/2 inch of top. Add no liquid. Add 1 teaspoon salt and 2 Tablespoons lemon juice to each quart jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath.

Process: Pints 35 minutes
Quarts 45 minutes

NOTE: Open kettle Method of canning should not be used for canning tomatoes. This method seldom sterilizes tomatoes. Without sufficient heat to sterilize the food, or if the food is contaminated while transferring it from kettle to jar, spoilage will result. Getting a seal on jars and caps will not prevent this spoilage. There is considerable loss of Vitamin C when the Open Kettle Method is used.