Banana or Jalapeno Peppers

1. Wash peppers completely.
2. (Blanch peppers, onions and green peppers together for 3 mins)
3. Boil together - a good bubbling action - 1 cup white vinegar, 1/2 to 3/4 cup water, 1 tsp salt per quart - makes 1 quart 

Pack peppers, onions and green peppers in scalding hot jars, pour mixture over peppers. Seal jars, let stand for at least a week before using. 

I cube onions and green peppers before adding to other type peppers. 

(Don't know who "I" is)

CANNED APPLE PIE FILLING

10 cups water                                                       3 tbsp lemon juice
4-1/2 cups sugar                                                   3 to 5 drops red food coloring (opt)
1 cup cornstarch                                                   7 quarts peeled, sliced apples
1/4 tsp nutmeg

Bring water to boil. Stir sugar, cornstarch, cinnamon and nutmeg into boiling water. Cook, stirring, until mixture thickens. Add lemon juice and coloring. Pack apples into clean jars to within 1" of top. Pour hot syrup over apples. Process in hot water bath for 20 minutes.

(Farm Wife Apple Cookbook)

30-MINUTE STRAWBERRY JAM (FREEZER)

1-3/4 prepared fruit (about 1 pt. fully ripe strawberries)
2 tbsp lemon juice
1 pouch Certo Fruit Pectin
4 cups (1-3/4 lbs) sugar

Use any containers 1 pint or smaller that have tight-fitting lids. Wash, scald and drain containers and lids. Stem and thoroughly crush strawberries, one layer at a time. Measure EXACTLY 1-3/4 cups fruit; place in a large bowl or pan. Thoroughly mix sugar into fruit; let stand 10 minutes. Combine lemon juice and pectin; stir into fruit. Continue stirring about 3 minutes. (A few sugar crystals will remain)

Ladle quickly into containers. Cover at once and let stand at room temperature for 24 hours to set. Then store in freezer. If jam will be used within 2 or 3 weeks it may be stored in refrigerator.

Makes about 5 cups of jam.

TOMATO SOUP (TO CAN)

3 gallons Chopped tomatoes                                  1-1/4 cups flour
14 stems celery                                                       1-1/2 cups sugar
14 sprigs parsley                                                     1 tsp pepper
12 bay leaves                                                          3 tbsp salt
8 medium onions                                                    1/4 lb butter
20 whole cloves (optional)

Cook tomatoes, onions, celery and parsley together. Strain. Mix flour, sugar, salt and pepper with 2 cups water to form a paste. Add flour paste to tomato mixture. Bring to a boil and add butter. Pour into sterilized jars and seal.
Makes approximately 8 quarts.

(From: Mennonite Community Cookbook)

PLUM JAM

5 lbs (3 qts) red plums, pitted and cut into pieces
9 cups sugar

Cook plums with 1/2 cup water until soft, add sugar and cook, stirring frequently, until thickened, about 20 minutes. Seal with paraffin in hot jars.

Plums can be cooked without seeding and put through a food mill to remove seeds.

5 pints

(Mary Meade's Country Cookbook)

TOMATO CATCHUP

1 Peck ripe tomatoes                                           1 tbsp whole allspice
5 onions, sliced                                                    1 tbsp celery seed
1 small clove garlic                                              1 tsp cayenne
2 red peppers, seeded                                           2 in stick cinnamon
1-1/2 bay leaves                                                   1/2 cup sugar
1 tbsp salt                                                             2 cups vinegar

boil first 6 ingredients until soft. Strain through sieve. Add spice (tied in a cloth bag) and sugar to tomato mixture and boil rapidly, stirring occasionally, until thick or quantity is reduced one half. Removed spices, add vinegar and boil 10 minutes longer. Pour into sterile bottles and seal. Makes about 6 quarts.

CANNED TOMATO SOUP

1 crate tomatoes - wash,quarter and cook; then put through a sieve.
2 large or 4 small bunches celery
6 large onions

Cut up and cook well done, then put through a sieve. Combine all of above and when almost to boiling point, add -

1/2 cup butter
1 cup flour
3/4 cup sugar

This is combined into a smooth paste by adding warm water to make consistency to pour. After combining all of above add salt to taste. Bring to a good rolling boil and seal in very hot jars.

OLD-FASHIONED KETCHUP (USING BLENDER)

48 medium tomatoes (about 8 lbs)                            3 tbsp salt
2 sweet red peppers                                                    1-1/2 tsp allspice
2 sweet green peppers                                                3 tsp dry mustard
4 onions                                                                      1-1/2 tsp cloves
3 cups white vinegar                                                   1-1/2 tsp cinnamon
3 cups sugar                                                                 1/2 tsp hot red pepper

Quarter tomatoes; remove stem ends. Add peppers, seeded and cut into strips, and onions. Blend at high speed 4 seconds; pour into large kettle. Repeat until all vegetables are blended.

Add vinegar sugar and spices (tied loosely in thin muslin bag). Simmer, uncovered, in slow oven (325*) or in electric saucepan until volume is reduced one half. remove spices.

Seal immediately in hot, sterilized jars.

Makes 5 pints.

(Time Saving Country Cookbook)