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.
A simple method
Watermelon rind. 5 pounds sugar. Vinegar. 2 ounces whole mace. 2 ounces whole clove.
Pare the rind of a watermelon. (Do not use pink part of melon. ) Cut in one-inch pieces, and let stand in diluted vinegar-equal parts vinegar and water-to cover, for twelve hours. Boil until tender in same solution. Then drain well.
For a syrup, use five pounds sugar to one quart vinegar. Put in a preserving kettle, and add spice bag containing two ounces whole mace, two ounces whole clove. Boil for five minutes. Put in melon rind and cook a few minutes. Remove rind from syrup and put into hot jars, being careful not to break pieces. Boil syrup down until thick, pour over rind in jars, and seal while hot.
1 peck green tomatoes. 3 onions. 1 1/2 cups brown sugar. 2 red peppers. Vinegar (see directions). Spice bag containing 12 whole cloves, 1/4 cup celery seed, 1 teaspoon mace, 1 teaspoon black pepper, and a bay leaf.
Slice tomatoes, sprinkle with one cup of salt, and let stand over night. In the morning, drain well and rinse off the salt. Seed peppers, chop fine; add tomatoes, onions sliced thin, sugar, and spice bag. Cover with vinegar and boil gently three hours. Seal in jars while hot.
4 cups chopped sour apples. 1 shallot or 1 onion. 4 cups chopped raisins. 10 ripe tomatoes. 1/2 cup salt. 1/4 pound preserved ginger. 1 quart strong vinegar. 3 pounds light brown sugar. 1/4 teaspoon cayenne pepper. 1/2 pound white mustard seed.
Peel and quarter tomatoes. Combine all ingredients and cook gently about three hours. Watch carefully as mixture thickens, since it will burn easily. Seal in jars.
Unusual old recipe
3 hard, unripe peaches. 2 pounds brown sugar. 5 large apples. 1 quart vinegar. 1 large Spanish onion. 2 teaspoons ginger. 1 red sweet pepper. 2 teaspoons cinnamon. 1 pound seeded raisins. 2 teaspoons salt. 1 pound dried currants. 1/2 teaspoon clove.
Peel and quarter peaches and apples. Peel onions and remove seeds from peppers. Combine all and chop fine. Add other ingredients, with the exception of spices, and cook one hour. Then add spices, cook ten minutes, and seal in glasses. Cover with paraffin.
1 dozen ripe tomatoes. 1/4 pound mustard. 1 dozen large onions. 1 pound brown sugar. 1 dozen apples. 1 teaspoon cayenne pepper. 1 tablespoon salt.
Peel tomatoes, onions, and apples, and chop fine. Boil until very soft, and strain through a wire sieve. When nearly cold, add other ingredients. Boil until thick, and bottle hot. Seal with cork dipped in melted paraffin.
18 ripe tomatoes. 1 cup brown sugar. 1 large onion. 2 1/2 cups vinegar. 3 green sweet peppers. 2 teaspoons salt. 1 teaspoon each cinnamon, allspice, clove, nutmeg.
Scald and peel tomatoes. Chop onions fine. Remove seeds from peppers, and chop fine. Combine vegetables, add other ingredients, and cook until mixture thickens. Seal in bottles when cold.
1/2 peck ripe tomatoes. 3 small red peppers. 1/4 peck green tomatoes. 3 quarts white button onions. 1 quart large green cucumbers. 1 head cauliflower. 1 bunch celery.
Peel and slice cucumbers. Break cauliflower into flowerets, and chop green tomatoes. Cut celery in small pieces, peel onions, and remove seeds from peppers. Chop peppers fine. Combine these six vegetables, and put to soak in brine for twenty-four hours. Cook for twenty minutes, and drain thoroughly. Make a mustard sauce as follows:
2 quarts vinegar. 1 tablespoon celery seed. 6 tablespoons mustard. 1 tablespoon mustard seed. 1 tablespoon turmeric powder. 1 teaspoon curry powder. 1 cup flour. 2 cups sugar.
Mix dry ingredients in a large bowl, with a little cold water, to form a smooth paste. Add vinegar, boiling hot, and cook until creamy. Peel ripe tomatoes and add to drained vegetables. Pour mustard sauce over all vegetables, and cook until tomatoes are soft. Bottle hot.
1 peck green tomatoes. 1/2 teaspoon cayenne. 8 large onions. 2 tablespoons black pepper. 2 red peppers. 1/2 pound white mustard seed. 1 cup salt. 1/4 pound celery seed. 1 1/2 pounds white sugar. 1 ounce whole clove. 1 quart vinegar. 2 tablespoons allspice.
Chop tomatoes fine and slice onions thin. Remove seeds from peppers and put through meat grinder. Combine all vegetables; add salt, and let stand over night. In the morning, drain well. Add other ingredients (clove and allspice tied in a muslin bag), and cook until vegetables are soft. Remove spice bag and seal hot.