End of Summer Canning Recipes

A bowl full of garden fresh veggies

The following recipes were included in the Royal Neighbors of America 1960 Recipe Book.

Kansas Relish


2 quarts green tomatoes
1 quart cabbage
1 pint celery
1 pint onions
1 quart sweet pickles
3 green peppers
1 tbsp. turmeric
1 tbsp. celery seed
1 tbsp. dry mustard
6 cups sugar
3 pints vinegar
3 tbsp. salt
½ tsp. curry


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


½ bushel tomatoes
6 onions
7 sticks celery
7 whole cloves
5 tbsp. salt
8 tbsp. sugar
5 tbsp. flour
1 tsp. paprika


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


¼ peck beans
1 quart white vinegar
1 lb. sugar
1 tbsp. broken stick cinnamon
1 tbsp. whole cloves


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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If you have a family recipe you’d like to share with us, please send it to editor@royalneighbors.org.