Pepper Jelly

5 drops red cake coloring
1/3 c. hot pepper (fresh pods)
6 1/2 c. sugar
2/3 c. sweet peppers, chopped
1 1/2 c. cider vinegar
1 bottle Certo pectin

Mix all together and bring to a boil for 7 minutes. Add 1 bottle Certo to the boiling mixture. Pour into little jars. Good to eat with meat.

Alice (McFarlin) Craft

Pepper Jelly

3/4 c. bell pepper (red or green)
1/4 c. ground hot pepper
6 cups sugar
1 1/2 c. white vinegar
1 bottle Certo Pectin

Cook bell pepper, hot pepper, sugar and vinegar until mixture comes to a hard boil; cook 1 minute. Remove from heat and add pectin. Stir well; let set 5 minutes. Put in hot jars and seal.

Ida (Hart) Torres

Canned Fish Relish

1 gallon green tomatoes
6 c. sugar
2 c. hot pepper
6 c. onion
1 qt. vinegar
salt to taste

Cut tomatoes long way, 5 or 6 slices. Chop onion. Mix sugar and vinegar and bring to a boil. Drop onion, tomatoes and pepper into vinegar and sugar and boil for 15 minutes or until tomatoes turn white. Put into jars and seal.

Mrs. Jessie McFarlin (Ruth)

Sweet Pickles

1 gallon dill pickles
1 tsp. whole cloves
5 sticks cinnamon (broken)
5 lbs sugar
1 clove garlic

Heat sugar, vinegar and spices; let cool slightly. Pour over sliced pickles and put in jar. Refrigerate.

Vikki Beckham
Grace's Daughter

Peach Pickles

3 qt. sugar
2 qt. vinegar
7 cinnamon sticks (2 inch)
16 lb. peaches (small or medium)
2 Tbsp. whole cloves ( tie in a bag or leave loose)

Combine sugar, vinegar and spices. Bring to a boil and let simmer 30 minutes covered. Wash and peel peaches. Add peaches to boiling syrup and heat 5 minutes. Place in jars and cover with boiling syrup. Seal and process in boiling water bath 5 minutes.

Mrs Ollie Hart (Velma)
Nannier

Bread and Butter Pickles

4 qt. cucumbers, sliced
1 1/2 c. onions, sliced
2 large cloves garlic
1/3 c. salt
2 trays ice
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 Tbsp. mustard seed
3 c. white vinegar

Wash and slice cucumbers. Add onions, garlic and salt; mix thoroughly. Cover with ice cubes and let stand 3 hours; drain. Remove garlic cloves. Combine sugar, spices and vinegar; heat just to boiling. Add cucumber and onion slices and heat 5 minutes. Do not boil. Pack in jars and seal; hot water bath.

Lovis (Hart) Edwards

Pickle Sticks

3 Tbsp. salt
4 1/2 tsp turmeric
8 c. sugar
3 1/3 c. vinegar
4 1/2 tsp. celery seed
3/4 tsp. mustard seed

Slice cucumbers lengthwise. Pour hot water over them and let stand overnight. Pack in jars after draining. Bring vinegar to a boil and pour over pickles. Seal.

Grace (Hart) Plemons

Pear Relish

12 large pears
6 hot peppers
6 medium onions
2 c. cider vinegar
7 bell peppers (4 red, 3 green)
1 Tbsp. pickling spice (tied in a bag)
2 c.sugar
1/4 c. salt

Prepare and grind all vegetables . Cook 30 minutes. Put in jars and seal.. Hot water bath 10 minutes.

Frankie May (Hart) Elledge

Caddo Relish

1 gallon small green tomatoes
1/2 tsp. alum
5 c. sugar
1 c. hot pepper
2 Tbsp. mustard seed
1/2 gallon onions (small or quartered)
2 qt. vinegar
1 c. salt
1 Tbsp black pepper (coarse)

Cut large tomatoes and onions into halves or quarters. Sprinkle with alum and let stand a few minutes. In a large container, bring to a boil the other ingredients. Add tomatoes and onions; let simmer until they change color (3 to 5 minutes). If overcooked they will become slick. Place in jars and seal while hot.

Frankie Mae (Hart) Elledge

Childhood Sandwich Spread

2 qt. cucumbers, ground
1 qt. cabbage, ground
1 qt bell pepper, ground
some red pepper to give it color
1 pt. prepared mustard
5 c. sugar (less if desired)
1 qt onions, ground
1 qt green tomatoes, ground
1 pt. vinegar
1/3 c. salt
flour or cornstarch

Mix all ingredients. Place in pot; cook 20 to 35 minutes. Thicken with flour or cornstarch. Place in jars and seal. Hot water bath. Good on hamburger. Some hot pepper (ground) can be used if desired.

Mrs. Ollie Hart (Velma)
Nannie

Beets

2 c. vinegar
1 c. sugar
1 c. water
1/2 tsp. salt (per jar)

Cut tops off beets to 1/2 inch. Wash; boil until tender with skin and tops. Drain. Put in cold water and peel; cut in wedges. Place in pot with vinegar, sugar and water; heat to almost boiling. Place in jars with salt. Seal, hot water bath.

Mrs. Ollie Hart (Velma)
Nannie

Pear Relish

1 gallon pears, ground
1/2 gallon onions, ground
12 bell peppers, ground
1 pt. prepared mustard
1 hot pepper
4 c. vinegar
3 c. sugar
2 Tbsp. celery seed

Grind pears, onions,and bell peppers coarse. Cook 30 minutes and place in jars. Seal, hot water bath.

Mrs. Ollie Hart (Velma)
Nannie

Chow-Chow

1 gallon green tomatoes, chopped
12 onions, chopped
12 bell peppers, chopped
1 cup salt.

Mix together and let stand 2 hours.

2 qt vinegar
3 lb. brown sugar
1 tsp. whole cloves
1 tsp. allspice
2 tsp. turmeric
2 tsp. celery seed
3 Tbsp. mustard

Mix cloves, turmeric, allspice, celery seed and mustard and tie in a bag (like cheesecloth). Drain the first mixture. Put in pan with vinegar. Add the remaining ingredients: boil 1 1/2 hours. Place in jars and seal. Hot water bath.

Mrs. Ollie Hart (Velma)
Nannie