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Dining In: Time to start canning

recipes It's time to begin canning the fruits and vegetables from the garden so they can be enjoyed throughout the winter.

Mustard Pickles
   2 qts. green tomatoes
   3 heads cauliflower
   1 qt. small white onions
   10 small cucumbers
   6 green peppers
   1 qt. carrots, sliced
   4 qts. cold water
   2 c. salt
   3 qts. cider vinegar
   2 c. sugar
   1 c. flour
   1 Tbsp. turmeric
   1 c. English mustard
   Wash and cut vegetables into 1-inch pieces. Remove seeds from peppers. mix cold water with salt. Pour over vegetables and let stand overnight.
   The next day, boil vegetables in brine for 5 minutes. Drain thoroughly. Bring vinegar and sugar to a boil. Combine flour, turmeric, mustard, and enough cold vinegar to make a thin paste.
   Cool hot vinegar slightly. Slowly add the flour mixture, stirring constantly. Cook and stir until it thickens; pour over vegetables immediately. When cool, place in clean jars and seal.

Pickled Green Tomatoes
   1 qt. vinegar
   2 qts. water
   1 c. salt
   30 medium-sized green tomatoes, quartered
   Fresh dill
   12 cloves garlic
   Alum
   Bring vinegar, water, and salt to a boil. Warm six 1-qt. canning jars with hot tap water. Put a few quartered tomatoes in a jar and add one stalk of dill per jar. Continue to layer tomatoes, adding 2 cloves of garlic and 1/4 tsp. alum to each jar. Pour boiling vinegar mixture to top of jars and seal. Do not open for 3-4 weeks.

Corn Relish
   18 ears of corn
   2 qts. white vinegar
   2 tsp. celery seed
   2 tsp. mustard seed
   1/4 c. salt
   2 c. sugar
   1/8 tsp. cayenne
   1/2 tsp. turmeric
   1 head cabbage, chopped
   8 medium onions, chopped
   6 red peppers, chopped
   1 bunch celery, chopped
   6 green peppers, chopped
   1 c. flour
   Remove corn from cobs; set aside. In a very large pot, mix together vinegar, celery seed, mustard seed, salt, sugar, cayenne, and turmeric. Bring to a boil. Add all vegetables to the vinegar mixture. Simmer 35 minutes, stirring constantly and being careful not to boil.
   Turn off heat and stir in flour to thicken. Put into 10 sterile jars and process for 15 minutes in a boiling water bath.

Marinated Carrots
   5 c. (2 lbs.) sliced carrots
   1 medium onion, thinly sliced
   1 small green pepper, thinly sliced
   3 cloves of garlic, minced
   1 can tomato soup
   1/2 c. salad oil
   1 c. sugar
   1 tsp. salt
   3/4 c. vinegar
   1 tsp. brown mustard
   1 tsp. Worcestershire sauce
   Cook carrots until just barely tender, but still crisp. Drain and cool. Combine remaining ingredients. Add cooled carrots. Marinate, covered, at least 12 hours in refrigerator. Will keep in refrigerator 2-3 weeks.

Peach Chutney
   3 pints peaches, peeled and sliced
   4 oz. ginger root, diced
   3-1/2 c. sugar
   1 c. sliced onions
   1-1/2 c. cider vinegar
   4 Tbsp. Worcestershire sauce
   2 large cloves garlic
   3/4 tsp. dry chili pepper, crushed
   3/4 c. lemon juice
   Slivered rind from lemon
   2-1/4 tsp. ground ginger
   1 c. raisins.
   Place garlic and chili pepper in a cheesecloth bag. Combine and cook all ingredients (including the bag) over low heat for about 1 1/2 hours. (Length of cooking time depends on how thick you want the chutney.) Stores for weeks in the refrigerator.

Hot Dills
   1 1/2 qts. dill pickles
   2 c. sugar
   1 c. water
   1/2 c. cider vinegar
   1 Tbsp. mustard
   10 whole dried red chili peppers
   Drain pickles and slice into quarters lengthwise. Return to jar. In saucepan, combine remaining ingredients and boil for 10 minutes. Pour liquid over pickles. Let stand for 24 hours.