These vintage recipes are for hot water bath canning. Pressure canners weren't in great use, even when preserving low acid foods.
Some recipes do not state how many jars the recipe makes, nor do they state a time for boiling in the water bath. I'm told that it's generally 10-15 min. at a rolling boil for safety and sealing. These recipes are posted here as originally written, except for my added notes on recipes i've tried. Any other modern-day changes are not included.
For info on safely canning fruit and recipes from the USDA, visit this page---->For a great read about Amish gardens and farms, visit this page--->

SPICED CANTALOUPE

  • 3 lbs. cantaloupe
  • tblsp. alum
  • 2 qts. water
  • 3 cups sugar
  • 1 pt. vinegar
  • 2 sticks cinnamon
  • tblsp. whole cloves
  • 1 tsp. allspice

Pare the cantaloupe, remove seeds and cut into strips, 1 2 inch or squares. Dissolve the alum in the water and bring to a boil. Add the cantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugar and spices. Add the cantaloupe and simmer slowly until fruit is transparent (about 45 minutes). Place in hot sterilized jars and seal.

CHOW CHOW

Makes 2 quarts

Chow Chow is a pickled relish

  • 2 qts. chopped cabbage
  • 1 qt. chopped green tomatoes
  • 6 large onions, chopped
  • 3 sweet red peppers, chopped
  • 4 tablespoons dry mustard
  • 3 tblsp. white mustard seed
  • 1 tablespoons celery seed
  • tablespoon ginger
  • vinegar to cover (about 8 cups)
  • 1 tablespoon cloves
  • 2 lbs. sugar
  • salt

Place each kind of vegetable into a separate bowl.  Sprinkle a small amount of salt over each vegetable, and let stand 4 hours. 
Press juice from each vegetable and combine. 
Mix the dry ingredients, and rub into a paste by using a small amount of vinegar. 
Add all the vinegar and bring to a boil. 
Put in the vegetables and cook slowly for 20 minutes. 
Pack in sterile jars and seal. Cover jars with boiling water and process for 10-15 min.

CARROT MARMALADE

  • 1 lb. carrots
  • 1 lbs. sugar
  • 2 lemons
  • cup chopped nuts

Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.

APPLE AND PEACH CONSERVE

  • 2 cups apples, chopped
  • 2 cups peaches, chopped
  • juice of 2 lemons
  • 3 cups sugar

Use tart unpeeled apples and firm ripe peaches, cut into small pieces. Combine with lemon juice and sugar. Cook slowly until the apple is transparent (about 20 minutes). Pour into sterilized glasses, seal. Makes 7 6-oz. glasses.

CORN RELISH

Makes 8 pints

  • 9 ears of sweet corn
  • 1 qt. vinegar
  • 1 cup sugar
  • 1 tsp. salt
  • 1 tblsps. dry mustard
  • 1 tsp. turmeric
  • 1 medium head of cabbage, chopped
  • 2 medium onions, chopped
  • 3 red peppers, chopped
  • 2 green peppers, chopped
  • Note: use any combination of colors for your peppers. I like the colorful frying and mini peppers.

Cook corn in boiling water for 2 minutes. Dip in cold water and cut grains from the cob. 
Chop the cabbage, onion and peppers into small pieces and add to corn. 
In a large pot, mix vinegar, sugar, salt and spices and heat to boiling. 
Add the corn and vegetables and boil for 20-30 minutes, until vegetables become tender (stir frequently). 
Pour corn relish into sterile jars and process.

SPICED GOOSEBERRIES

Makes about 5 pints.
Approx. 1 lb of berries go into a pint.

After finally tasting fresh gooseberries, i decided to try and grow them myself for jams and condiments.

  • 5 lbs. ripe gooseberries
  • 4 lbs. brown sugar
  • 2 cups vinegar (I use apple cider vinegar for this recipe)
  • 2 tblsps. cloves
  • 3 tsps. cinnamon
  • 3 tsps. allspice

Combine gooseberries with spices, sugar, and vinegar, and cook slowly until the mixture becomes pretty  thick. 
Pour the gooseberries into sterilized jars and process in the water bath.

PICKLED PEARS

  • 14 pounds pears (Sekel is good for whole pears)
  • 1 quart cider vinegar
  • 6 pounds sugar
  • 1 teaspoon whole cloves
  • 1 teaspoon stick cinnamon, broken in pieces

Slice and remove the core, or you can choose to pickle them whole  
Peel the pears. Place spices in a small cheesecloth bag and add to the vinegar and sugar.  
Bring mixture to a boil, then add pears and cook until tender. 
The pears will take on a clear appearance when they become tender. 
Remove them with a spoon and place them into sterilized jars. 
Boil the syrup until it thickens.  
Finally pour the syrup over the pears, seal and process.

RASPBERRY RHUBARB JAM

  • 3 lbs. rhubarb
  • 2 cups sugar
  • cup water
  • 2 oranges, juice and rind
  • 2 cups raspberries

Skin and cut rhubarb into inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.

CRANBERRY CONSERVE

Note: I make this cranberry relish/cranberry sauce plain, without the nuts and raisins, and instead of the whole oranges, I add a can  or fresh mandarin orange slices near the end, after i smash most of the cooked berries. I consider those optional. But this recipe is the Amish way. One of the easiest preserves to make, and you can make it from the bags of cranberries you find in the supermarket in the fall, quite inexpensively. 

I don't chop the berries, i cook them whole until they pop open. Once softened, i use a potato masher to coerce it into little pieces and I have beautiful  jars of delightfully chunky red cranberry conserves with little orange slices within for the Thanksgiving side. I add vanilla to the pot near the end of cooking.

  • 4 cups cranberries
  • 2 large oranges
  • 1 cup chopped raisins
  • 2 cups hot water
  • 4 cups sugar
  • 1 cup chopped nuts

Cut oranges into quarters and remove seeds. Grind cranberries and oranges, fruit and rind in food chopper. Add the hot water and bring to a boil. Cook quickly until fruit is soft. Add sugar and raisins. Cook over moderate heat, stirring often, until thickened. Add chopped walnuts or blanched almonds. Pour into sterile jars and process for 10 minutes.

Hint: Hot, boiling fruit has a tendency to bubble up or over the top of the pot and produce foam. I add a tablespoon or two of butter at the boil. That cuts the foam you have to skim down to almost zero, and no bubbling over.

PICKLED RED BEETS

  • 3 lbs. beets
  • 1 stick cinnamon
  • 1 teaspoon whole allspice
  • cup sugar
  • 6 whole cloves
  • 1 pt. vinegar
  • cup water

    Boil the brine and beets until partially softened. Peel off the skin and slice. Add beets to a sterilized jar, pour brine over them, seal and process for 10 min.

    *Note: I've sliced or diced the beets, and for a quicker method, I used Mrs. Wage's Bread and Butter Pickling Mix rather than all of the individual spices listed, I added a piece of cinnamon stick, a star anise and a few cloves to each jar.

GINGER PEARS

This recipe makes 5 pints
Uses an average of 1 lb. of sliced pears per pint.

  • 5 lbs. hard pears
  • 3 cups water
  • 5 lbs. sugar
  • cup chopped, preserved ginger
  • 3 lemons, juice and grated rind

Pare and core the pears. Dice or cut into thin slices. Add water and cook pears until tender. 
Add the sugar, ginger, lemon juice and grated rind. 
Let the mixture simmer  until thick and the pears become transparent. 
Pour pears into sterilized jars, process in canner.

SWEET PEPPER RELISH

This is a great recipe for preserving those pretty little mini-peppers of mixed colors and the long Italian multi-colored sweet frying peppers growing in my garden. I double the amount of total peppers mentioned if i'm using the minis. So that's approximately 24 mini peppers in a variety of colors, rather than the 12 and 12 of regular sized peppers. I use a few little pearl onions for each jar, cut in half. 
I also add a clove of garlic to each jar.

  • 12 sweet red peppers
  • 12 sweet green peppers
  • 8 small onions
  • 1 qt. vinegar
  • 1 cups sugar
  • 2 tsp. salt

Seed the peppers and chop fine with the onion. 
Place in a bowl and cover with boiling water.  Let stand for 5 minutes. 
Drain and cover again with boiling water, let stand for 10 minutes longer. 
Place in colander or cheesecloth bag let drain over night. 
In the morning add the vinegar, sugar and salt. Boil for 20 min, then place in hot sterilized jars , add the seal, and process for 10 min.

AMISH CUCUMBER PICKLES

  • 24 cucumbers
  • 1 quart onions
  • 1 cup of salt
  • 1 cup olive oil
  • 1/4 pound ground mustard
  • 3 tablespoon black pepper
  • 3 pints apple cider vinegar

Peel the skins off the cucumbers. Don't discard peels.
 Slice cucumbers very thin, then add the peels and sliced onions and cover with the salt. Let stand overnight. 
Drain well and then add the olive oil, pepper, mustard and the vinegar, stirring slowly.  
Pour the mixture into air-tight jars.  
Let stand for 6 weeks
*boil the liquids with the spices and pour the brine over the pickles in sterile jars, after standing overnight.  
Process in water bath canner for 10 min. for a shorter period of pickling time, avoidance of bacteria, a secure seal and longer-term storage.


Sources:
1915 - Mary at the Farm and Book of Recipes
   Compiled during Her Visit among the "Pennsylvania Germans"
1960's Pennsylvania Dutch Cooking Book

Pennsylvania Dutch Cook Book of Fine Old Recipes

Water Bath Canning Your Harvests

Native American 
Three Sisters Gardening

Flowers and Their Meanings
Easy Butterfly Gardens

Veggies That Grow in Shady Spots

Medieval and Castle Gardens

Mediterranean Diet 
Vegetable Garden

Easy Square Foot Gardens

Easy Native Plant Garden Layouts

Dwarf Fruit Trees In Pots Raised Bed Square Foot Gardens

Path of The Green Witch

Canning Fruit, Making Preserves

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Foraging The Wild in Pennsylvania
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