Recipes from The Berry Patch - March 23, 2009 Newsletter - Printable Version
(7 or 8 half-pint jars)
9 cups crushed blackberries
6 cups sugar
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.
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
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.