OUR VEGETARIAN BLOG
Dill pickles
Yields approximately 2 quarts • 2¼ lbs. pickling cucumbers • 1 pint cider vinegar • 1½ cups water • 3 Tbs. sugar • 2 Tbs. salt • 1 bay leaf • 5 to 6 whole cloves • ¼ tsp. celery seeds • ½ tsp. whole peppercorns • ½ tsp. mustard seeds • 1 tsp. dill seeds or 2 heads…
Tomato-apple chutney
Makes about 3 pints • 4 lbs. ripe tomatoes (about 12 large) • 2 lbs. tart green apples (8 to 9) • 2½ cups cider vinegar • 2½ cups brown sugar • 3 large onions, peeled and chopped • 1 Tbs. mustard seeds, crushed • ¼ to ½ tsp. cayenne pepper • 2 Tbs. salt • 4 tsp….
Tomato chutney
Makes 2½ to 3 pints • 4 lbs. red tomatoes • ¾ lb. onions • 6 oz. raisins • 4 oz. pitted prunes, sliced • 1¼ cups cider vinegar • ½ cup brown sugar • 1 tsp. ginger • 1 tsp. cayenne pepper • 2½ Tbs. salt • ½ tsp. ground cloves • 1½ tsp. ground coriander • 1 tsp. whole…
Peach chutney
Makes about 5 pints • 4 lbs. peaches • 1 lb. brown sugar • 10 oz. raisins • 2 lbs. onions, minced or ground • 2 cups cider vinegar • 2 oz. peeled and finely chopped fresh ginger (about ⅓ cup) • 1 Tbs. chili powder • 2 Tbs. whole mustard seeds • 1 Tbs. salt • grated…
Tomato catsup
• 9 lbs. ripe, red tomatoes • 4 medium-sized yellow onions, chopped • 1 red bell pepper, seeded and chopped • 1 cup cider vinegar plus 2 to 3 Tbs. (optional) • 1 tsp. whole allspice • 1 tsp. whole cloves • 5 sticks cinnamon, broken • 1 tsp. celery seeds • ½ tsp. dry…
Whole apricots in brandy
Makes approximately 3 quarts • 4 lbs. firm, ripe apricots • 4 cups sugar • 4 cups water • 1 generous cup brandy 1. Use only firm, blemish-free apricots for this recipe and follow it carefully. 2. Wash the apricots. Heat the water and sugar together in a large pot….
Pickled spiced peaches
Makes about 3½ pints • 4 lbs. firm, unblemished peaches • 3¼ cups cider vinegar • 2 cups sugar • 1 stick cinnamon • 1 Tbs. allspice • 1 Tbs. whole cloves • ½ tsp. ginger • zest of 1 lemon, peeled off in thin strips 1. Put the peaches carefully into a large pot of…
Apricot or peach butter with brandy
Makes 3 to 4 pints, depending on how concentrated you like it. Because a fruit butter does not depend on pectin to set, the proportions of fruit to sugar can be varied. I like mine slightly less sweet than jam (which still leaves plenty of room to be sweet). The…
Cranberry-fig conserve
Makes about 3½ pints • 1 lb. cranberries • 1 lb. fresh figs • 2 pippin apples (or other firm, tart green apples) • 2 lemons • ½ cup water • 2 lbs. sugar • 2 Tbs. kirsch 1. Wash the cranberries and pick them over, discarding any that are soft or brown. Trim the stems…
Apple butter
Makes about 3 pints • 3½ lbs. tart green apples • 2 cups apple cider • 1 cup white sugar • 1 cup brown sugar • ½ tsp. allspice • ½ tsp. cinnamon • ¼ tsp. ground cloves • ⅛ tsp. salt • 2 Tbs. molasses 1. Quarter, peel, and core the apples. Cook the peels and cores in…
Strawberry jam
Makes 3 pints • 2½ lbs. fresh, firm strawberries • 2½ lbs. sugar (about 6 cups) • ¼ cup fresh lemon juice 1. Wash and hull the berries. Cut them in half if they are very large; leave smaller berries whole. 2. Combine the prepared berries, the sugar, and the lemon…
Raspberry jam
Makes about 2½ pints. • 2 lbs. fresh, clean raspberries • 4 tsp. fresh lemon juice • 2 lbs. sugar 1. Wash and sterilize five 8-ounce jars. 2. Put the clean berries in a large enameled pot along with the lemon juice. Squash some of the berries with a wooden spoon to…