Subscribe Today

Let’s get canning

Apple Pie Filling
Faye Dean
4 ½ cups sugar
1 cup cornstarch
2 tsp. cinnamon
¼ tsp. nutmeg
1 tsp salt
10 cups water
3 Tbsp. lemon juice
2 or 3 drops yellow food coloring
5 ½ to 6 pounds apples, peeled, cored and sliced.
In a large pan, blend together the first 5 ingredients, slowly stir in water until all dry ingredients are dissolved.
Cook, stirring constantly until thickened and bubbly.
Blend in lemon juice and food coloring.
Pack apples in hot jars, leaving 1 inch head room.
Fill with hot syrup.
Process in hot water bath 15 minutes for pints, 20 minutes for quarts.

Tomato Soup
Faye Dean
½ bushel tomatoes, cut up
Small bunch of celery
1 quart onions, chopped
2 or 3 hot peppers (optional)
3 pints boiling water
1/3 cup margarine
1 cup sugar
¼ cup salt
¼ tsp. crushed red peppers
Cook tomatoes, celery, onions and hot peppers until celery is tender.
Put through food mill or strainer.
Add boiling water, margarine, sugar, salt and red pepper.
Make a paste of 1 cup flour and enough water to make a thin paste.
Pour flour mixture through sieve.
Stir into soup mixture and boil for 10 minutes.
Fill sterilized jars and seal.
Process 20 minutes in boiling water bath.

more recommended stories