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  • 10/23 Nat'l Canning Day 2

    From Dave Drum@1:3634/12 to All on Sunday, October 22, 2023 15:17:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Watermelon Rind Pickle
    Categories: Fruits, Preserving, Citrus
    Yield: 1 Batch

    7 lb Watermelon rind; peeled
    2 1/2 qt Water
    1/3 c Salt
    6 1/2 c Brown sugar
    2 c Vinegar
    1 c Water
    1 tb Whole cloves
    2 Cinnamon sticks
    2 Lemons

    Pare off the outer green from watermelon rind and cut in
    1" squares.

    Put rind in large bowl and pour over them the salt and
    water mixed (brine). Let soak for three days. Drain and
    let stand in fresh water for one hour.

    Make a syrup of sugar, vinegar, water and spices. Cut
    the lemon (rind and all) paper thin. Put melon rind and
    lemon into hot syrup and boil until watermelon is clear.
    Seal in jars. *

    From South Union, Ky. In "The Shaker Cook Book: Not by
    Bread Alone" by Caroline B. Piercy. New York: Crown
    Publishers, Inc., 1953.

    Typed for you by Cathy Harned.

    Recipe from: http://www.recipesource.com

    * My grandmother used the hot water canning method in
    her Mary Dunbar canning rig. My Grandfather and I ate a
    lot of these. - UDD

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  • From Dave Drum@1:3634/12 to All on Tuesday, October 22, 2024 15:38:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Iceberg Tomato Pickles
    Categories: Vegetables, Preserving, Pickles
    Yield: 10 Pints

    5 lb Green tomatoes
    3 c Lime; mineral - not citrus
    1 ts Whole cloves
    1 ts Allspice
    1 ts Celery seed
    2 ga Water

    MMMMM------------------------VINEGAR MIX-----------------------------
    1 ga White vinegar
    5 lb Sugar
    1 ts Ginger
    1 ts Cinnamon

    Slice tomatoes; set aside. Add lime to water. Stir until
    dissolved. Strain before putting in tomatoes. Let them
    soak for 24 hours. Drain and soak for 4 hours in fresh
    cold water, changing water every hour.

    Mix all other ingredients and bring to a boil. Pour
    over drained tomatoes. Let stand overnight.

    Next morning, put tomatoes into jars. Boil the vinegar
    mixture for 1 hour. Then pour over tomatoes and seal.

    Makes 10 pints.

    From: http://www.recipesource.com

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