Preserve the flavors of summer with our 1960s canning recipes, perfect for savoring garden-fresh fruits and vegetables all year long!
Kansas Relish
Ingredients
2 qtss green tomatoes
1 qt. cabbage
1 pt. celery
1 pt. onions
1 qt. sweet pickles
3 green peppers
1 Tbsp. turmeric
1 Tbsp. celery seed
1 Tbsp. dry mustard
6 cups sugar
3 pts. vinegar
3 Tbsps. salt
½ tsp. curry
Instructions
Either chop or grind all the vegetables, medium size, squeezing out all the juice. Add salt and mix well Add the spices, all but curry. Add sugar, vinegar, and set over medium heat. Cook slowly until vegetables are done. During the last few minutes of cooking, add the curry. Can while hot in sterilized jars and seal.
Tomato Soup for Canning
Ingredients
½ bushel tomatoes
6 onions
7 sticks celery
7 whole cloves
5 Tbsps. salt
8 Tbsps. sugar
5 Tbsps. flour
1 tsp. paprika
Instructions
Boil tomatoes, onions, celery, and cloves for 45 minutes to an hour, strain, and add salt, sugar, flour, and paprika. Boil five minutes and seal.
Canned Pickled Green Beans
Ingredients
¼ peck beans
1 qt. white vinegar
1 lb. sugar
1 Tbsp. broken stick cinnamon
1 Tbsp. whole cloves
Instructions
Wash and string beans but do not break them. Cover with cold water and bring to boil for ten minutes. Drain and pour fresh boiling water over them. Salt them as for table use and boil until tender. Skim out the beans and put them in jars.
Combine vinegar, sugar, and spices and bring to boil. Pour over beans and seal jars immediately.
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