This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
Always Read The General Directions
Contributed by Miss Ida Putnam
1/2 peck green tomatoes. 2 red peppers. 3 onions. 1/2 cup salt. 3 quarts vinegar. 1 cup sugar. 2 ounces white mustard seed. 2 dozen whole cloves. 2 ounces celery seed. 2 dozen whole allspice. 2 small white cabbages (size of a large grapefruit).
Chop cabbage, tomatoes, onions, and peppers.
Put in hot vinegar and cook one hour or more. Add spices twenty minutes before taking from the stove.
1 dozen green sweet peppers. 1 quart vinegar. 1 dozen red sweet peppers. 2 1/2 cups sugar. 1 dozen medium-sized onions. 2 tablespoons salt.
Cut up peppers and remove seeds. Peel onions, and put onions and peppers through the meat grinder. Cover with boiling water and let stand for five minutes. Drain.
Cover again with boiling water and let stand ten minutes. Drain again. Add sugar, vinegar, salt, and boil fifteen minutes. Seal in jars.
5 pints sweet corn, cut from cob. 4 pints finely chopped cabbage. 3 green sweet peppers. 1 1/2 pounds sugar. 2 red sweet peppers. 1/4 pound mustard. 4 pints vinegar. 2 tablespoons salt.
Seed and chop peppers. Mix all ingredients together, and cook until corn is soft, about twenty-five minutes. Seal air-tight in hot, clean jars.
1 quart chopped cabbage. 5 tablespoons salt. 1 pint chopped white onions. 4 tablespoons mustard seed. 1 pint chopped sweet red peppers. 2 tablespoons celery seed. 3/4 cup sugar. 1 pint chopped sweet green peppers. 1 quart cider vinegar.
Remove seeds and coarse, white sections from peppers, and put through meat grinder. Soak in brine for twenty-four hours, and drain. Chop cabbage, onions, and peppers before measuring. Combine; add spices, sugar, and vinegar. Let stand over night in covered crock. Pack in sterilized jars, adjust rubber, cover, and partly seal. Process for fifteen minutes, having water just simmering, below the boiling point.
2 quarts sweet corn, uncooked. 1 quart vinegar. 4 cups sugar. 4 pounds cabbage. 1 1/2 cups flour. 1 quart butter beans. 1 cup salt. 3 large onions. 1/2 cup dry mustard. 3 green sweet peppers. 2 teaspoons turmeric powder. 3 red peppers (medium size). 2 quarts vinegar.
Measure corn after cutting from the cob. Remove seeds from peppers. Add cabbage, onions, and peppers, chopped fine. Cut beans in small pieces. Combine all vegetables; add one quart of vinegar, and boil twenty minutes. Mix dry ingredients in a separate bowl, with a little cold water, to form a smooth paste; add two quarts vinegar, boiling hot, and cook until creamy. Pour over vegetables, and cook until corn and cabbage are soft. Seal hot in jars. This will keep two years.
1 peck ripe tomatoes. 2 red peppers. 1 dozen sour apples. 2 tablespoons salt. 1 quart onions. 1 pint vinegar. 3 green peppers. 1/2 teaspoon cayenne.
Scald tomatoes; peel and quarter. Pare apples, core, and chop fine. Put onions and peppers through meat grinder, after removing seeds. Combine vegetables; add vinegar and salt, and cook until vegetables are soft. Seal hot.