Jams/Jellies/Pickles/Preserves |
 
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| Salt Curing of Hams: For 100 Pounds: 63 of sugar = 1 full cup (not sure what that means) 1 and 1/2 oz salt P = 3 t scant 1 qt. 1 pt. scant salt 3 oz. of pepper = 1/3 cup My great grandfather, Edmond Jacob Springer, had this in his diary. I asked my great Aunt about this (his daughter by second marriage) and she told me he would rub the hams until they sweated. She said the method and recipe was passed down through many generations. I suppose Edmond Springer was giving a smaller measure of the curing recipe for Ham when he included the smaller measures. Maybe someone with some practical experience in doing this can clarify. On a side note, my grandmother, Pearl Springer, his oldest daughter, told me in the Winter months, she sure got tired of eating ham. James W. McCluer |
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| PICKLES 5 or 6 Cucumbers sliced 4 or more onions sliced Fill 1 gallon jar. Heat to lukewarm. 4 cups vinegar 4 cups sugar 1 1/3 tsp. mustard seed 1 1/3 tsp. turmeric celery seed if you like Pour over cucumbers and refrigerate. Ready to eat in 5 days. Contributed by Stacey McDowell Dietiker. My grandmother, NINA MURIEL YOUNG MCDOWELL, made the best pickles for miles around. She was born in Decatur County, Iowa January 20, 1912 and died in Union County, Iowa December 10, 1998. I miss her, and her cooking, terribly! |
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| CRYSTAL PICKLES 25 cucumbers 1 gal. cold water 1 qt. salt 2 Tbsp. alum 1 gal. cold water 1 qt. vinegar 2 qt. sugar 1 tsp. mace 2 sticks cinnamon 2 Tbsp. whole cloves Soak cucumbers in gallon of cold water and qt. salt for two weeks. Then and wash and cut into slices or chunks. Put back in jar. Add the alum to a gallon of cold water. Pour over cucumbers. Let set for 24 hours; drain and wash. Mix vinegar, sugar, mace, cinnamon and cloves. Boil and pour over cucumbers each day for 4 days.4th day pack in jars and seal. This liquid is to be heated each day before pouring over it again. Mrs. Charles A. (Rebecca) Nolan, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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HOT DOG RELISH
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| Combine onion, cucumber, celery, peppers (have 1 red
pepper, if possible), salt and water. Let stand overnight. Drain. Heat
vinegar, sugar, mustard seed and celery seed to boiling; add vegetables;
bring to a boil and cook slowly 10 minutes. Seal in sterilized jars.
Don's peel cucumbers. Mrs. Neil (Ruth) Sandage, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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TOMATO CATSUP
Wash and cut tomatoes. Should be 1 qt. Cook with onion and run through sieve for pulp. To 1 qt. pulp, add sugar, vinegar, salt and spice; cook 30 minutes, stirring occasionally. Add cornstarch mixed in a little water. Boil 1 minute more and seal in jars. Red food color may be added, if desired. Mrs. Luther (Velma) Snethen, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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TOMATO KETCHUP
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| Cook tomatoes and onions and sieve. Let stand overnight.
Next morning, skim off water. Add remaining ingredients. Boil down to
half the quantity. Make a paste of 3 Tbsp. cornstarch. Cook until thick. Mrs. Neil (Ruth) Sandage, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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| SAUERKRAUT Salt Cabbage Boiling water Sterilized jars Put 1 Tbsp. salt in quart jar. Pack shredded cabbage in jar with knife handle. Fill jar with boiling water and seal tightly. Velma Snethen, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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| STRAWBERRY PRESERVES 4 c. strawberries 6 c. sugar 1 Tbsp. butter 1 tsp. (heaping) Epsom Salts Boil strawberries and sugar for 5 minutes. Add butter and boil 5 minutes more. Remove from fire. Add Epsom salts and stir 5 minutes. Seal in hot jars or glasses. Mrs. E.P. (Ella) Darnell, The Art of Cooking in Lamoni, Lamoni Federated Garden Club, Lamoni, Iowa. |
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| BEET PICKLES Pull the beets, cut the tops down within 1" or so from the beets. Wash until clean of dirt. Boil in plenty of water until done when tested with a fork; remove from hot water and blanch in cold water; remove the beets from their peelings. Slice, and when all this is complete, put enough vinegar in a kettle what you would judge would cover when put in jars. To the vinegar add enough sugar to sweeten according to your taste, add some salt, ground cinnamon and ground cloves. Bring to a boil and add the sliced beets and cook awhile. then arrange beets in jars that have been scalded. Fill with the vinegar you cooked them in and see that all the bubbles are forced out of the jars be running a knife blade through them. Seal while hot. Flossie Frazier, great aunt of Conni McDaniel Hall - these are amazing! |
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| Pages formatted/reformatted by Conni McDaniel Hall during the 2020 pandemic! |
| Recipes *** Decatur County IAGenWeb |