Gramp’s Kitchen: Canning & Preserves



Best Big Batch Tomato Sauce

¼ cup salad oil
3 med onions thinly sliced
3 large carrots thinly sliced
2 med green peppers d iced
2 medium garlic cloves minced
12 lbs tomatoes peeled and diced
1 – 12 oz can tomato paste
¼ cups packed brown sugar
2 tablespoons salt
2 tablespoons salt
2 teaspoons oregano leaves
1 ½ teaspoon basil
½ teaspoon pepper

In 8 quart Dutch oven over medium heat in half the salad oil cook the onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients over high heat. Heat to boiling; reduce heat to medium low cook 2 hours. Makes 9 quarts.

Put into Jars & process (boil in canner 20 minutes)



9 cups water
3 cups vinegar
1 cup salt

Pinch of alum in bottom of jar, dill. Pour liquid over hot and seal



Put cucumber in ice water for 3 hours. Boil 1 qt vinegar, 1 cup sugar, ½ cup salt, set aside to cool, pack pickles in jar with a stick of celery and a slice of onion, pour over vinegar and seal.


Park Pickles

2 quarts small cucumbers sliced
1 pint small onions sliced

Let stand in salt water over night and drain

1 tablespoon white mustard seed
1 tablespoon black pepper
1 tablespoon whole clove

Put cucumbers & onions into kettle after draining, add spices & vinegar enough to cover with one cup sugar & Let come to a boil and seal.


Yellow Tomato Jelly

Wash and clean tomatoes. Cook & run thru colander to take off skin and seeds – Measure 4 cups into large kettles – add ½ cup lemon juice. Put on high heat and bring to a boil. Add 1 package sure jell or similar kind of pectin. Bring to a good boil, and add 5 cups sugar. Boil on high till tests done. Put in sterilized jars and seal or wax.

*Note- Be sure to stir often and test several times to be sure that it tests right – I use a wood spoon and a very heavy kettle so it doesn’t stick on the bottom


Tomato Preserves

5 lbs (11 cups quartered) ripe tomatoes
4 lbs sugar
2 lemons sliced thin

Scald, peel, and quarter tomatoes, add sugar & let stand overnight. Drain juice and boil rapidly until it spins a thread when dropped from spoon. Add tomatoes and lemons and boil until they are thick and clear (?) Pour into sterilized jars & seal.



Fill jar with carrots cover or fill with boiling water add ½ teaspoon Salt & seal & process 2 hours boiling


Garlic Dill

Makes 8 Quarts

6 cups cider vinegar
12 cups water
½ cup canning salt

Boil 15 minutes

In each jar place

1 jalapapeno pepper
2 dill
2 garlic cloves

Fill with cucumbers & carrots

Add 1 dill on top & 1/8 teaspoon Alum

Cover with boiling water & seal.


Apple Sauce

Quarter apples leave the peal on & cut out stem. Use a large kettle ¼ full of water fill with apples cook until tender run through sieve recoook and add a little sugar if desired

Process 25 minutes

Don’t over fill keep 1” down


Sour Kraut

3 ½ tablespoons of pickling salt to 5 lbs of cabbage

Layer cabbage then sprinkle with salt – weight down and keep covered for 12 days.


Apple Butter

Peel & quarter apples cook until soft – run threw sieve – add equal amount of sugar – add small amount of cinnamon. Cook in roasting pan in oven for about 2 hours at 325 degrees – Un cover roaster after 1 hour so it doesn’t boil over – about 4 quarts of strained apples + 6 cups of sugar


Apple Rings

4 Cups water
2 cups sugar
3 drops cinnamon oil
6 oz re cinnamon candies
1 oz red food coloring

Peel, core, and slice apples 1/2 inch thick. Place carefully into large mouth jars. Cover with Boil hot syrup made from ingredients above. Seal jars & process 15 minutes in hot water bath. Makes about 6 pints of apple rings


Canned Tomatoes

Scald, peel, & core fill jars add ½ tsp salt in pints 1 teaspoon of salt to a quart


V-8 Juice

8 lbs of tomatoes
1 cup celery
1 cup carrots
1/2 cup onions
1/4 cup lemon juice
1 tablespoon sugar
2 teaspoon salt
2 teaspoon horseradish
2 teaspoon Worcestershire sauce
a little bell or jalaphino pepper


Dot’s Frozen Corn

8 Cups Sweet Corn (24 Ears)
3-4 Tablespoons Butter
1 teaspoon salt
1 tablespoon sugar

Melt butter add rest of ingredients: heat well (about 4 minutes) stirring constantly. Bag & freeze


Frozen Corn

Cut off cob

16 Cups of corn
2 cups of water
1 stick of butter
2 teaspoons sugar
2 teaspoons canning salt
Cook 5 -8 minutes

Cool & bag


Salsa Sauce

4 quarts peeled and quartered tomatoes (while heating mash)

Chop to desired size the following ingredients:
2 cup yellow onions
2 cup bell peppers
7 hot whole canned jalapeño peppers
1 small can medium green chilies
3 large garlic buds
1 cup vinegar
3 tablespoons sugar
1 teaspoon salt

Simmer for approximately 3 hours. Watch the last 40 minutes. Salsa can stick. Makes 6 pints. Seal while hot


Silver Dollar Pickles

7-8 cups of thinly sliced cucumbers
1 cup sliced onion (or more to taste)
1 large green pepper sliced thin (Grandma D. uses both green and red)
water ???
cover with 3 tablespoons of canning salt

let stand for 2 hours

2 cups sugar
2 cups vinager
1 tablespoon mustard seed
1 teaspoon celery seed
1 tablespoon mix pickling spice

tie in bag

remove after bringing to boil

let cool

Squeeze pickles dry

put into par ccover with cool syrup

refrige will last a month


Apple Juice

3 quarts apples cut up
3 quarts water
3 teaspoons cream of tarter

Mix water and cream of tarter. Add apples and let them set for 24 hours.
Drain (saving the water mixture) Boil water mixture (juice) with 2 – 3
cups of sugar for 10 minutes.

Can as normal


Refrigerator Pickles


1/3 Cup pickling salt
3 Cups vinegar
3 Cups sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1/3 teaspoon turmeric

Mix together in a two quart jar

Slice in onions
Add sliced cucumbers



Soup Stock or Hot Dish Mixture

1 quart water
1 quart onions
1 quart celery
1 quart carrots
2 tablespoons salt
2 tablespoons sugar
Few sliced peppers

Cook 20 minutes

Add 4 quart tomatoes and process in pressure cooker


*Recipes from unknown sources. Found in my Grandparents kitchen.


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