I was looking through one of my mother’s old cookbooks today and found some canning recipes to share. The book is called ‘The Lily Wallace New American Cook Book’ printed in 1941.
While these recipes do not call for a boiling water bath, I would do it just the same, for at least 10 to 15 mins.
The Boiling-Water Bath
For processing acid foods, the water bath is the most generally saisfactory method in the home. The water is boiled in an open vessel or in one in which the top is not clamped down. In processing fruits and other acid food in the water bath, be sure that the jars are far enough apart and that the rack on which they are supported is so arranged that the water can circulate freely under and around them.
Have the water in the vessel or canner boiling before putting in the jars of food. In order to keep the glass jars from breaking they must be preheated in water or filled with hot food.
When the jars are in the vessel or canner, see taht the water come over the tops at least 1 or 2 inches. Add more boiling water as needed to keep this level.
Count time as soon as the water begins to boil vigorously. Keep the bath boiling constantly during all of the processing period.
As soon as the processing time is up, remove the glass jars from the water one at a time and place on a towel in a draft-free place. Do not tip or shake the jars until they have cooled and sealed.
4 quarts chopped and peeled tomatoes
2 cups chopped onions
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 small hot, red pepper
3 Tbsp. salt
1/2 cup sugar
1 Tbsp. white mustard seed
1 tsp. cinnamon
1 tsp. allspice
2 1/2 cups vinegar
Combine the vegetables, salt, and sugar, and cook until the mixture begins to thicken.
Add vinegar and whole spices, in bag, and cook until the mixture becomes a thick sauce.
Pour into hot jars and seal immediately.
NOTE: Drain juice from vegetables before adding vinegar. This will shorten the cooking period.
Bread and Butter Pickles
6 quarts sliced medium cucumbers
1 1/2 quarts vinegar
6 cups sugar
6 onions, medium-sized, sliced
1 cup salt
1/2 cup mustard seed
1 tablespoon celery seed
1/4 to 1/3 teaspoon cayenne pepper
Combine cucumbers, onions, and salt and let stand 3 hours. Drain. Combine seasoning and vinegar and boil.
Add cucumbers and onions. Heat to simmering and pack hot. Be careful to avoid boiling as that makes pickles soft. Pack while hot in clean jars and seal immediately.
Chop vegetables first and then the apples. Cut celery. Combine ingredients and cook chutney until it is thick and clear. Pour immediately into clean hot jars, and seal at once.