Crites Family Stuff

Description

This sauce is used in the Sloppy Annie recipe.

Ingredients for 7 servings

• 3 large green peppers, diced
• 3 large onions, diced
• 18 large tomatoes, scalded, peeled and chopped
• 6 tsp salt
• 2 cups sugar
• 1.5 dried red chili pepper, (chile de arbol)
• 2 cups apple cider vinegar
• .5 tsp ground cloves
• .25 tsp ground ginger
• .5 tsp ground nutmeg
• 2 tsp cinnamon
• .25 tsp cayenne pepper

Steps

1. Combine all ingredients, bring to a boil and simmer for 6 hours. Pour into pint jars, seal and water bath for 20 minutes, or according to you altitude. Makes 7 pints.

Display in cookbook

Ingredients for 6 servings

• 7 cups chopped and mashed pears (about 15 pears)
• 9 cups sugar
• 2 packages pectin for jam
• 2 tsp cinnamon
• 2 tsp cloves
• 2 tsp allspice

Steps

1. Measure and set aside the sugar. Peel, core and measure pears into large pot. Add spices. Stir in pectin. Bring to a hard boil and then add sugar. Bring to a full boil for 1 minute. Remove from heat and skim off the foam. Pour into prepared clean, hot pint jars and process according to your area. Makes 6 pints.

Display in cookbook

Ingredients for 8 servings

• 8 quarts of peeled, sliced apples (Granny Smith, yellow delicious, etc)
• .5 cup lemon juice
• 5 cups sugar
• 5 tsp cinnamon
• 1 tsp nutmeg
• 2 cups light corn syrup
• .75 tsp salt
• 2 cups corn starch

Steps

1. Cook apples till tender in a very small amount of water. Add lemon juice and corn syrup. Mix sugar, spices, and cornstarch together before adding to apples. Let cook until it thickens. Pour into quart jars and seal. Water bath for 20 minutes.

Display in cookbook

Ingredients for 10 servings

• 10 cups fresh peaches, diced
• 8 cups fresh tomatoes, diced
• 1 cup white vinegar
• 1.5 cups onion, diced
• 6 jalapenos, seeded and diced
• 2 cups green bell peppers
• .25 cup cilantro, minced
• 3 cloves garlic, minced
• 2 tbsp lime juice
• 1 tsp salt
• 1 tbsp cumin
• .25 cup sugar

Steps

1. Mix all together and boil gently about 10 minutes or until slightly thickened. Pour into pint jars and process 20 minutes.

Display in cookbook

Ingredients for 10 servings

• 5 quarts cucumbers, about 7 lbs
• .75 cup salt, pure granulated
• 5.75 cups sugar
• 4.25 cups vinegar
• .5 tsp tumeric
• 1.5 tsp celery seed
• 1.5 tsp pickling spice
• 6 cinnamon sticks
• .75 tsp fennel
• 1.5 tsp vanilla
• Green food coloring if desired

Steps

1. 1st Day: Morning: Wash and scrape cukes. Cut up and put into large crock. Cover completely with boiling water. Afternoon (6-8 hours later): Drain. cover with fresh boiling water.
2. 2nd Day: Morning: Drain. Cover with fresh boiling water. Afternoon: Drain. Add salt and cover with fresh boiling water.
3. 3rd Day: Morning: Drain. Prick cukes in several spots with table fork. Make syrup of 2 cups sugar and 2 cups vinegar. Add tumeric and spices. Heat to boiling and pour over cukes. (Cukes will be partially covered at this point.) Afternoon: Drain syrup into pan. Add 1 1/2 cups sugar and 1 1/2 cups vinegar to the syrup. Heat to boiling and pour over cukes.
4. 4th Day: Morning: Drain syrup into pan. Add 1 1/2 cups sugar and 3/4 cup vinegar. Heat to boiling and pour over cukes. Afternoon: Drain syrup into pan. Add remaining 3/4 cup sugar and 1 1/2 tsp vanilla to syrup. Heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling syrup to 1/2 inch to top of jar. Clean top and put on lids. Process in boiling water bath for 10 minutes or for your altitude.

Display in cookbook

Ingredients for 16 servings

• 6 quarts sliced cukes
• 2 quarts sliced onions
• 9 cups cold water
• 1 cup pickling salt
• 6 cups vinegar-cider or white distilled, must have 5% acidity
• 6.75 cups sugar
• 1 tbsp tumeric
• 1 tsp white or yellow mustard seed
• 1 tsp celery seed

Steps

1. Put cukes, onions, water and salt in a large crock or jar and let stand for 3 hours.
2. Rinse the cucumbers very well to get the salt off and then drain well. Pack cukes into clean, hot pint jars.
3. Make a sauce of the remaining ingredients. Bring to a boil and cover cukes. Put on lids and bands. Water bath for 10 minutes or for the time required for your altitude.

Display in cookbook

Description

This recipe was Jack's favorite jam and came from his mother. He grew up with it.

Ingredients for 60 servings

• 2 quarts small yellow tomatoes
• 1 lemon
• 3 cups sugar
• 1 tsp salt
• 4 tbsp ginger root or thinly sliced candied ginger

Steps

1. Wash and dry tomatoes, cut thin slice from blossom end and press out seeds. Put tomatoes in kettle, sprinkle sugar and salt over the top. Simmer until sugar is dissolved, then boil slowly for 40 minutes. Wash and cut lemon into wafer thin slices, removing seeds. Add lemon and ginger, boil 10 minutes more. Pour into sterilized pint jars.

Display in cookbook

Description

The family will remember how Jack loved his jams and jellies. This was not only a favorite of Jack but it was mine also.

Ingredients for 100 servings

• 8 lbs Italian plums
• 1 lemon
• 2 oranges
• Sugar
• Nutmeats

Steps

1. Grind together the plums, lemon, and oranges. Measure and add as much sugar as the plum, lemon and orange mixture. Let this stand overnight. Bring to a boil and put in sterilized jars. Add nutmeats, if desired. Makes 8 pints.

Display in cookbook

Description

This is my mother, Winnie Wold's recipe. There is NONE better ANYWHERE!! You can also use store bought canned pickled beets and then pour this syrup over them and let pickle for a few days in the refrigerator. Tastes almost as good!

Ingredients for 8 servings

• Cooked red table beets
• .5 cup sugar
• .5 cup vinegar
• .5 cup water
• 2 tsp mixed pickling spices

Steps

1. Mix ingredients together and bring to boiling point and pour scalding hot over beets that have been cooked until tender in salted water. Always use pickling salt and a good grade of vinegar. If you want to can them, go to canning cookbook and get directions for your area. This recipe is just for a single pint or two - you will have to increase the recipe to make enough for canning.

Display in cookbook

Description

I found this recipe in the Kerr's canning book. It is the best I have ever tasted - even better than my mother's which I grew up with.

Ingredients for 6 servings

• Apples
• 1 cup vinegar
• 8 cups sugar
• 4 tsp cinnamon

Steps

1. Core and slice apples, but do not peel. Add only enough water to cook apples until soft. Press through fine sieve and measure to get 16 cups of thick apple pulp. Combine all ingredients. Cook until mixture remains in a smooth mass when a little is cooled (about 1-1/2 hours boiling). Very important that you stir frequently to prevent burning. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly and process in boiling water bath 10 minutes. It yields 6 pints. If you have a Victorio, you can process the apples in it.

Display in cookbook