Canning Recipes




West Virginia Pickalli
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 peck green tomatoes - (12 lbs)
10 green peppers
10 red peppers (sweet pimento)
5 large onions - (to 6)
1 crock of vinegar (1 quart)
7 cups sugar
1 tablespoon cinnamon
1 tablespoon allspice
1/2 cup salt
1 cup mustard seeds
3 tablespoons celery seeds

Just before the killing frost, gather in the vegetables. Chop these
finely and add to your largest kettle with large crock of vinegar (2
quarts). Cook 20 minutes and then pour off (drain) the liquids. (You can
discard the liquids).

Back in the kettle put it and add the 1 quart vinegar and spices. Just to
boiling (get very hot) and put down in sterile jars (pack into very hot,
clean jars, and seal.

This recipe yields 12 pints. (Try half pints or the tall pint jars --
looks better for gifts in these.)





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