Tuesday, August 23, 2011

Pioneer Preserving Recipes (Continued)

Back up north, to Michigan Dutch country, "Recipes of Holland Ancestry."  "Little Holland" lies in the central western part of the state.  Where soup is "soep," cookies are "koekjes" and we began to welcome our now-beloved Pannekoeken.

Uncle Henry's Pickled Cherries
Serve with poultry and meats.

1 quart cherries

Pit cherries.
Place into a large crock and cover with weak vinegar.
Let stand 8 days, stirring twice each day.
On the ninth day drain off vinegar.
Add 1 pint sugar for each pint of cherries.
Let stand 8 more days, stirring twice each day.
Fill sterilized jars and seal.

Roode Krenten Conserf
(Current Conserve)

2 1/2 quarts red currants
1 1/2 pounds raisins
4 large oranges

Chop currants.
Grind raisins and oranges.
Add to currants.
Weigh fruit and add equal amount of sugar.
Cook until thick, stirring.
Fill sterilized jars and seal.
Makes about 4 1/2 pints.

Peren Conserf
(Pear Preserves)

5 pounds pears
1 pound seedless raisins
1 lemon
1 pound dried figs
5 pounds sugar

Force all the fruit through a food chopper.
Add sugar.
Cook until thick, stirring.
Fill sterilized jars and seal.
Makes 5 pints.

Strawberry Jam

2 cups large, firm strawberries
2 cups sugar

Wash strawberries.
Hull and measure.
Place a layer of strawberries in a kettle, then a layer of sugar repeat until all ingredients are used.
Let stand overnight or until sugar dissolves.
Bring slowly to a boil and cook 10 minutes.
Pour into a bowl to let stand until next day.
Fill sterilized jars and seal. 
Makes about 1 pint.

The "Mississippi Valley" with it's  "Midwestern Recipes" is ubiquitous in the wondrous display of ingredients throughout.

Dandelion Flower Wine

4 quarts dandelion flowers
4 quarts boiling water
1 cake yeast
3 pounds sugar
3 oranges, diced
3 lemons, diced

Select fresh flowers, removing all stems.
Pour boiling water over flowers.
Let stand 3 days.
Add remaining ingredients.
Let stand 3 weeks until fermented.
Bottle and seal.
Makes 8 pints.

Walnut Mead

3 1/2 pounds honey
1 gallon water
24 walnuts leaves
1 yeast cake

Boil honey and water 45 minutes.
Pour, boiling hot, over walnut leaves.
Let stand overnight.
Remove leaves.
Add yeast.
Cover with over sized lid.
Let stand 2-3 days.
Cover tightly.
Let stand 3 months.

Pickled Green Beans
The same syrup may be used for pickling cooked whole baby beets or sliced beets, with the addition of a bay leaf and 1/8 teaspoon of cinnamon.

1 cup strong vinegar
1 cup water
1 cup sugar
1/8 teaspoon salt
hot, cooked whole green beans

Boil first four ingredients 2 minutes.
Pour over beans.
Place into sterilized jars and seal.

Corn Relish

2 dozen ears corn
1/2 head cabbage
2 quarts green tomatoes
6 carrots
6 small onions
2 cucumbers
2 green peppers, seeded
1 cup chopped celery
2 quarts vinegar
2 cups sugar
1/2 cup salt
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/8 teaspoon cayenne

Cut corn from ears.
Force cabbage, tomatoes, carrots, onions, cucumbers, and peppers through food chopper.
Combine all vegetables.
Add half the vinegar.
Combine remaining ingredients, including vinegar.
Add to vegetables.
Bring to a boil.
Reduce heat and simmer 40 minutes.
Fill 10 pint sterilized jars and seal.

Chicago Hot Relish

1/2 peck ripe tomatoes
1 cup finely chopped onion
2 green peppers, chopped
1 hot red pepper, chopped
1 1/2 cups chopped celery
1 cup sugar
4 Tablespoons salt
3 cups cider vinegar
1/2 cup mustard seed
2 Tablespoon nutmeg
2 teaspoon cinnamon
1 teaspoon cloves

Chop tomatoes fine.
Drain excess juices.
Mix with onion, peppers, and celery.
Dissolve sugar and salt in vinegar.
Ad with mustard seed and spices to vegetables.
Mix well.
Seal in sterilized jars.
Makes about 4 quarts.

Spiced Gooseberries

5 pounds ripe gooseberries
4 pounds brown sugar
2 cups vinegar
2 Tablespoons cloves
3 teaspoons cinnamon
3 teaspoons allspice

Wash gooseberries and pick over.
Combine with remaining ingredients.
Cook slowly until thick.
Pour into sterilized jars and seal.
Makes about 5 pints.

Barberry Jelly

2 quarts barberries
1/2 cup water

Gather berries after first frost.
Stem, wash, and add water.
Cook until soft.
Mash and strain through a jelly bag.
Measure juice.
Boil juice, uncovered, 5 minutes.
Add equal quantity of sugar and boil until it sheets off the spoon.
Pour into sterilized jars and seal.
Makes about 2 1/2 pints

Afternoon Delight, by Linda Apple

Sun-Made Cherry Preserves

1 pint pitted cherries
2 cups sugar

Cook cherries with sugar for 8 minutes.
Spread in a shallow pan.
Cover with cheesecloth.
Set in sunshine.
When thick, brig to a boil.
Pour into sterilized jars and seal.
Makes about 12 ounces.

photo by Robin Kerber

Ground Cherry Preserves

3 pints ground cherries
3 cups water
1 1/2 cups sugar
1/3 cup lemon juice

Remove husks from ground cherries and wash.
Boil water, sugar, and lemon juice for 5 minutes, or until clear.
Add ground cherries and simmer until clear and tender.
Seal immediately in sterilized jars, filling with syrup.
Makes about 3 1/2 pints.

Curran Berries, by Svelana Novikova

Currant Jelly

5 pounds currants
1/2 cup water

Wash and pick over currants.
Heat with the water while mashing with potato masher.
Turn into jelly bag and allow to drip.
Add 1 pound sugar for every pint of juice.
Boil until jelly sheets off the spoon, about 20 minutes.
Pour into sterilized jars and seal.
Makes about 3 pints.

American Persimmon Butter

2 quarts American persimmon pulp
1 cup orange juice

Cook pulp and orange juice in a double boiler until thick.
Add 3/4 cup sugar for each cup of pulp.
Continue cooking until desired consistency is reached.
Pour into sterilized jars and seal.
Makes about 3 pints.

Peach Butter

6 pounds peaches
5 pounds sugar
3 teaspoons cinnamon
1 1/3 teaspoon cloves

Scald peaches, remove skins and pits.
Force through course knife of food chopper.
For each cup of fruit add 1 cup sugar.
Add spices.
Simmer until thick, about 2 1/2 hours, stirring.
Pour into sterilized jars and seal.
Makes about 2 quarts.

Summer Preserves, by Eric Barjot

Currant and Cherry Preserves

2 quarts currants
3 pounds sugar (6 cups)
4 pounds cherries, pitted
2 pounds seedless raisins

Crush currants.
Cover and simmer until soft.
Strain through cheesecloth or jelly bag.
Boil with sugar 20 minutes, stirring.
Add cherries and raisins.
Cook until thick.
Pour into sterilized jars and seal.
Makes about 6 pints.

Old-Fashioned Plum Butter

6 pounds damson plums
3 pounds seedless raisins
5 oranges
4-5 pounds sugar
1 pound walnuts, chopped

Pit plums.
Cover with water and cook soft.
Add raisins, orange pulp, and sugar.
Cook smooth and thick.
Add nuts.
Cook 12-15 minutes longer.
Pour into sterilized jars and seal.
Makes about 6 pints.

Mint Jelly

1/2 cup mint leaves
3 cups sugar
1/4 cup water
1 quart apple juice
green vegetable food coloring

Wash mint and chop fine.
Add 2 Tablespoons sugar and water.
Let stand overnight.
Bring to a boil.
Combine remaining sugar (2 7/8 cup) and tart apple juice.
Cook until it sheets off spoon.
Add green food coloring.
Pour into sterilized jars and seal.
Makes about 2 1/2 pints.

Next my cook book takes us up to my neck of the woods, first Wisconsin then Minnesota.  See you there!  (Or rather, here!)

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