Apple Jelly

Wash and wipe apples, remove stems, put into preserving kettle, nearly over with cold water, cook very slowly until apples are tender. Pour into jelly bag and drain thoroughly but do not squeeze. Measure juice, allow one pound of sugar to every pint of juice. Boil juice twenty minutes, add sugar which has been heated on a platter in the oven. Stir until sugar is dissolved. Boil five minutes or until it jellies. A rose geranium leaf cooked with the apples gives a pleasant flavor.

Carrot Marmalade

1 1/2 pounds carrots 2 lemons

2 pounds granulated sugar

Put carrots through fine food chopper, cook until tender. Cut lemons in very fine pieces, rind and all, remove seeds. Cook fifteen minutes, then put carrots, lemons and sugar into double-boiler and boil until thick, only a few minutes required. Put away as any other marmalade.

Cranberry Jam

1 quart cranberries 1 pint sugar

1/2 pint water

Prepare cranberries and boil until skins break, add sugar, boil ten minutes more, put through coarse strainer, pour into moulds.

Cranberry And Raisin Marmalade

1 quart cranberries

2 cups seeded raisins

1 cup granulated sugar 1 cup water

Put canberries and water on in a saucepan, cover, bring to boil quickly. As soon as they begin to cook mash through colander, add sugar, then raisins, which have been washed, dried and put through a food chopper, return to fire and boil slowly for thirty minutes or until thick like sauce.

Home Canned Tomato Puree

In tomato time use a large proportion of your extra fruit as follows: Cut up without peeling a large kettleful of tomatoes. Add:

1 quart water

2 minced onions 1 carrot

1 turnip

1 green pepper minced

2 tablespoons sugar

1 bay leaf

2 stalks celery 2 or 3 cloves Salt and pepper Parsley

Simmer for one hour. Rub this mixture through a colander, return to kettle and add two tablespoons sugar, salt and pepper to taste. Boil and can for winter use, for soups, sauce, etc.

Orange Marmalade

5 navel oranges 3 lemons

Sugar Water

Slice oranges and one lemon and cut into squares. To each pound of fruit add two pints of water. Let stand twenty-four hours. Then place over fire, boil hard for forty-five minutes. Set aside twenty-four hours. Weigh and to each pound add one and a half pounds sugar and juice of two lemons. Boil hard until clear and jellylike.

Peaches, Canned

4 pounds peaches 2 pounds sugar

1 pint water

Pare peaches and cook in sugar and water, either whole or in halves, until tender. Arrange in jars, fill with the syrup and seal.

Pickled Peaches

7 pounds peeled peaches 3 pounds sugar

1 pint vinegar

Clove stuck in each peach

Make syrup of sugar and vinegar and when boiling pour over the peeled peaches. Let stand overnight. Then put all on stove and cook until peaches are tender. Remove peaches and boil syrup down to just enough to cover peaches. Seal.

Pineapple Apricot Conserve

10 pounds ripe apricots 2 cans grated pineapple 4 apricot pits

7 1/2 pounds sugar (3/4 to 1 pound fruit) Juice of 1 lemon

Peel apricots, boil one hour, add pineapple. Weigh, subtracting weight of kettle, add three-quarter pound sugar to each pound of fruit, boil three or four hours, or until as thick as desired, stirring often to prevent burning. One-half hour before done add apricot pits, peeled and chopped. This makes about one pint, or two glasses of conserve to each pound of fruit.

Pineapple Honey

5 pints sugar 1 quart water

1 large or 2 small pineapples

Boil the water and sugar until it makes a thick syrup, add grated pineapple and boil fifteen minutes.

Quince Jelly

A delicious jelly is made by using equal quantities of quince and apple, and following directions for Apple Jelly.

Relish

12 sweet green peppers 12 sweet red peppers 6 small onions

2 cups sugar

2 tablespoons salt

Grind peppers and onions, pour boiling water over them, let stand fifteen minutes, drain, cover with cider vinegar and cook for fifteen minutes. Bottle while hot and seal.

Canned String Beans

Break beans in small pieces and blanch in boiling water for ten minutes. Pack in hot Economy jars, fill with warm water, adding one teaspoon of salt to each jar. Rinse lid, adjust clamp, set on rack in boiler and boil forty-five minutes. Set aside for forty-eight hours. Boil again for one-half hour. Set aside to cool. Remove clamps. Put away for winter use.

Canned Asparagus

Wash and scrape fresh asparagus. Pack firmly in jars. Cover with cold water adding one teaspoon of salt to each jar. Dip lid in water, adjust clamp. Set on rack in boiler and boil for two hours. Set aside to cool, then remove clamps.