Pear Conserve
5 cups peeled, chopped
pears
2 lemons
5 cups sugar
1 orange
2 cups raisins
Remove seeds from lemons and orange.
Squeeze lemons and orange to get juice; set aside.
Grind pulp and rind.
Combine fruits, juices and sugar.
Cook slowly for 1 1/2 hours, stirring frequently until thick.
Place in sterilized jars, and process in a hot water bath for 10 minutes.
Roasted Red Peppers (Sweet)
Wash and dry peppers.
Place on baking sheet.
Bake at 400º for 30 minutes or until skin blisters on all sides. Turn as necessary.
Set aside until cool to touch.
Strip off skin and clean seeds from peppers.
Tear peppers into strips and place in a bowl.
Sprinkle with salt, sugar and oil to taste.
Pack into jars with own juice.
Seal and process for 20 minutes in a hot water bath.
Grape Wine
One of my Dad’s recipes
Wash grapes and put in kettle.
Cover with water.
Bring to a boil.
Boil 2 to 3 minutes.
Let cool.
Pour into a crock.
Add 1 1/2 pounds sugar per gallon.
Stir to dissolve sugar.
Cover crock with a cloth.
Stir every 2 or 3 days.
After grapes ferment for 2 to 3 weeks, pour into bag and strain.
Add more sugar.
Leave in crock for 2 more weeks.
Pour into bottles.
Don’t pour too much in your glass. You might fall and break your leg – or maybe your butt!