I am an avid recipe collector and I love to read recipes and recipe books. Searching the “recipe web” (pun) one day I happened across Feeding America (The Historic American Cookbook Project)
http://digital.lib.msu.edu/projects/cookbooks/index.html This site has over 50 cookbooks for people to read. Each cookbook has a regular text page or a PDF to download. As a recipe nut I love to read how people used to cook and compare to today’s cooking practices. Of course there is the true orginality to a recipe that intriques me; meaning ‘this is how they used to make it’.
Last night I looked through a few of the historic cookbooks and copied some of the canning recipes.
Today I’ll post one and tomorrow I’ll make a long post with more of the canning recipes.
This recipe is from JENNIE JUNE’S AMERICAN COOKERY BOOK
BY MRS. J. C. CROLY, (JENNIE JUNE.) 1866
Use all kinds of vegetables that may be pickled. Slice cabbages, and pull cauliflowers in bunches, put them on earthen dishes, sprinkled over with salt, and let them stand three days to dry. Sliced cucumbers, green tomatoes, gherkins, radish pods, onions, beans, nasturtiums and anything you like that may be pickled, put it into salt and water one day. The next day dry them; take a few at a time and scald in brown vinegar, and when all are scalded, set the vinegar away. To four quarts of brown vinegar, put a quarter of a pound of ginger, two ounces of allspice, quarter of a pound of shallots, two ounces of tumeric, and boil slowly half an hour. Take some boiling vinegar, and mix eight ounces of flour of mustard and pour it into the vinegar and spices; it must not boil after the mustard is put in. Put the prepared vegetables and spices in a large jar, scatter some brown mustard seed among the mixture, and stir it up well in the jar. If at any time it should become too dry, add cold boiled vinegar; for the vegetable must be kept covered with vinegar mixture. Cover the jar air tight and set in a cool place.