Blackberry Jam

(7 or 8 half-pint jars)

Ingredients

9 cups crushed blackberries
6 cups sugar

Directions

Sterilize canning jars.  Combine berries and sugar.  Bring slowly to a boil, stirring occasionally until sugar dissolves.  Cook rapidly to or almost to, jelling point, depending upon whether a firm or soft jam is desired.  As mixture thickens, stir frequently to prevent sticking.  Pour hot jam into hot jars, leaving ¼ -inch head space.  Wipe jar rims and adjust lids.  Process 5 minutes in boiling water bath.  Note:  If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill, then add sugar and process as above. 

Old South Cucumber Lime Pickles

Ingredients

7 lbs. cucumbers (sliced crosswise)
1 cup Mrs. Wages Pickling Lime
2 gallons water
8 cups distilled white vinegar, 5% acidity
8 cups sugar
1 tablespoon salt (optional)
2 teaspoons mixed pickling spices

Directions

Soak clean sliced cucumbers in water and lime mixture in crockery or enamel ware for 2 hours or overnight.  DO NOT USE ALUMINUM WARE.

Remove sliced cucumbers from lime water.  Discard lime water.  Rinse cucumbers 3 times in fresh cold water.  Soak 3 hours in fresh ice water.

Combine vinegar, sugar, salt and mixed pickling spices in a large pot.  Bring to a low boil, stirring until sugar dissolves.  Remove syrup from heat and add sliced cucumbers.  Soak 5-6 hours or overnight.

Boil slices in the syrup for 35 minutes.  Fill sterilized jars with hot slices.  Pour hot syrup over the slices, leaving ½ inch headspace.  Cap each jar when filled.

Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.

Test jars for airtight seals according to manufacturer’s instructions.  Refrigerate unsealed jars.