Clara Myerchin Kresl's Recipes:

Canning Recipes


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The following pages contain recipes for canning. (Here are a few tips).


Jars should be sterilized, a dish washer is very handy for this, or if you wish, you can wash in hot soap and water and scald thoroughly. Invert jars on a clean folded cloth till ready to use.


Scald lids by placing them in a pan and pouring boiling water over them. Do not boil but let them stay in water until ready to use.


Wipe off the tops of jars before sealing to be sure there is nothing to prevent sealing. Do not use rusty rings, they could cause sealing failures.


Jars are to be covered at least one inch over the top. As soon as the process is complete, shut off the canner and allow jars to cool slightly. Remove from canner and place on a towel to cool. (Sitting on the cupboard could cause the jars to crack)

 

CLARA'S DILL PICKLES
Boil together:
1/2 cup canning salt
3 cups vinegar
6 cups water
Pack cucumbers into quart jars. (Don=t use big cukes, pack small ones in to fit)
1 Tbsp. Sugar 1/8 tsp. Alum
1 (Good size) Piece of dill into each jar, then pour brine to fill. (Cucumbers should be covered)
Seal with hot water bath. When water starts boiling - shut them off. Do not cook pickles.

 

HOT SAUCE (SALSA)
2 gallons tomatoes, cut small
1/3 cup canning salt
(Mix together and let stand for 3 hours - drain) (Don=t drain it too dry)
Chop finely:
1 bunch celery 4 large onions
3 green chilies (or 4 oz. jar)
2 jalapeno peppers (or small jar)
2 green peppers
Combine:
1 cup sugar 1 cup vinegar
2 Tbsp. Mustard seed 1 Tbsp. garlic powder
Mix all together and boil for 25 minutes.
Put in jars and seal and cook for 8 min. In pressure cooker at 5 lb. Pressure.
(Or you could use a hot water bath -rolling boil for 2 hour.)

 

BREAD & BUTTER PICKLES
2 doz. Cucumbers
1 doz. Onions
Canning salt
Combine and let set for 3 hours. (Drain)
Combine:
1 pint vinegar
1 cup sugar
1 cup water
2 tsp. Mustard seed
1 tsp. Ginger
1 tbsp. Horseradish
1/4 tsp. Tumeric
Bring to a boil and pack into jars. To seal, bring water to a boil and boil for 5 minutes.

 

HAMBURGER PICKLES
Slice medium sized cukes. Put in jar with a piece of dill in each jar.
Bring to a boil:
1 quart vinegar 1 pint water
1/2 cup canning salt 2 1/2 cups sugar
3 Tbsp. Mustard seed 1 tsp. Alum
2 tsp. Tumeric
Pack cucumbers into jars and pour brine over. Wipe off top of jar and seal. (Makes about 10 pints) (Use hot water bath for 5 minutes)

 

REFRIGERATOR PICKLES
7 heaping cups unpeeled cukes, sliced
2 tsp. Canning salt
1 1/2 cups sugar
1 cup vinegar
1 tsp. Celery seed
3 small onions, diced
1 small green pepper, diced
Mix liquid and seasonings in 2 gallon container. Shake until sugar is dissolved. (Takes a long time - don=t heat)
Add cucumbers and mix well.
Keep in fridge all winter.

 

CUCUMBER RELISH
20 large cucumbers, ground
4 to 6 medium onions, ground
1/3 cup canning salt
Combine and soak overnight, then drain
Combine:
1 Tbsp. Celery seed
2 Tbsp. Mustard seed
1 small jar pimento
2 cups sugar
1 quart vinegar
1 jar horseradish
Bring to a boil. Add cukes and onions and let heat thoroughly. Put in jars and seal in a hot water bath.

 

SWEET PICKLES (GREEN PICKLES)
2 gallons whole cucumbers
2 Cups canning salt
1 gallon boiling water
Pour over cucumbers and leave standing for 1 week.
Drain and cut into chunks
For next three days: Pour 1 gallon boiling water and 1 Tbsp. Alum over pickles.
Drain each day and pour another gallon of water and alum each time.
Fourth morning: drain off alum water and rinse in clear water.
Then, combine following ingredients into a syrup and boil
6 cups vinegar 5 cups sugar
1/3 cup pickle spice 1Tbsp.Celery seed
1 tsp. Green food coloring
Pour over chunks.
Fifth morning drain off juice- but save it.
Put into kettle and add 2 cups sugar
Bring to boil again and pour over chunks
Sixth morning - drain off juice and put into kettle again.
Add 1 more cup sugar.
Strain juice and pour over chunks that you have packed into jars.
Seal and boil covered in hot water bath for 15 to 20 minutes.

 

PLUM JELLY
Wash plums and cover with cold water. Boil until plums are soft. Press through jelly bag, strain and measure. Bring juice to a boil, adding 3/4 cup sugar for each cup of juice. Boil rapidly to jelly stage. (No need to cook longer) Pour into jelly jars and fill to 2@ of top. Place on seals & screw band on firmly, process 5 minutes in boiling water bath. (This recipe does not need Sure-Jell and sets up nicely)
How to test for jelly point.
Bring jelly to full, rolling boil that cannot be stirred down. Dip a spoon in the boiling jelly. As it nears the jelly point, it will drop from the side of the spoon in two drops. When the drops run together and slide off in a sheet from the side of the spoon, the jelly is finished and should be removed from the heat at once.
A candy or jelly thermometer may be used. The temperature of the boiling juice at the jelly point will be from 220E to 222E.
Remove the foam from the jelly. Pour at once into sterilized jars, filling within 2 inch of top. Process 5 minutes in boiling water bath.

 

FROZEN CORN
Cut corn off cob. (Scrape cob)
10 cups corn
2 cups water
1/3 cup sugar
1 Tbsp .canning salt
Combine and cook for 3 minutes.
Stir constantly as it scorches easy.
Let cool slightly.
Pack into containers and freeze.
This is the sweetest, juiciest and best corn ever!. Better than corn-on-the cob, especially if you have dentures or braces.

 

BEET PICKLES
Wash beets. Boil 2 gallons beets in salt water until tender. Cool, then skin.
Syrup:
4 cups sugar
1 cup water, that beets were boiled in
2 cups vinegar
1 tsp. Salt
Bring syrup to a boil. Pack beets into jars and pour syrup over them. Seal in hot water bath till water comes to a boil.

 

SAUERKRAUT
(5 pounds cabbage would make only about 3 pints sauerkraut)
Shred Cabbage.
For each 5 pounds Cabbage add 1 2 Tbsp. Canning Salt
Pack good into crock. Put bigger cabbage leaves on top of shredded cabbage. (These will be discarded later) Put a plate upside down on top to pack better and put a stone or something heavy on top.
Let stand for 7 to 10 days, a warmer place is better than too cold. It will ferment and start to smell. As it ferments the juice rises, if crock is full it might come over the top. Syphon off if necessary.
Tasting is the best way to determine if it is sour enough.
Pack into jars (Pack tightly, it will form juice on top when it is packed well) and seal. Cover jars with water. Bring water to a rapid boil and shut off. (Get the jars hot but do not boil.)

 

KOOL-AID BEET JELLY
3 2 cups beet juice (the water you boil beets in)
1 pkg. Grape or Cherry Unsweetened Kool-Aid
1 pkg. Sure Jell
Boil for 1 minute
Add 5 cups sugar and boil for 4 minutes more.
Pour into jelly jars and seal with Parrafin wax

 

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