A granite or porcelain kettle and the best cider vinegar should always be used in pickling. If the vinegar is too acid, dilute it with clear water. Use a wooden spoon to stir. For catsup the fruits and vegetables should be very ripe; it should be poured hot into the sterilized bottles and sealed while hot, always using new corks and new rubber rings.

Plum And Grape Catsup

Wash the grapes or plums and cook till tender, strain through a sieve, and to five pounds of pulp add three pounds of sugar and half a teaspoonful of all the spices. Mix well and bottle.

Tomato Catsup (Uncooked)

Sprinkle one third of a cup of salt over half a peck of ripe, peeled tomatoes and one cup of ground onions; stand overnight, then drain well, and add one cupful of celery cut fine, three red peppers coarsely ground; to this add three pints of vinegar, one cup of sugar, a quarter of a pound of mustard seed, and a teaspoonful of all the spices.

Tomato Catsup (Cooked)

Boil three hours, or till thick, one and a half pecks of tomatoes, two cups of vinegar, one cup of brown sugar, three tablespoons of salt, one level teaspoon of mustard, and one quarter teaspoon of cayenne pepper.

Spiced fruit Nothing makes a more delicious relish for meats, hot or cold, than spiced fruit of all kinds.

Spiced Currants

Boil for two hours five pounds of currants (which have been picked over and stemmed), four pounds of sugar, one pint of vinegar, one tablespoon each of clove, cinnamon, and allspice.

Spiced Grapes (A Favorite)

Five pounds of grapes, four pounds of sugar, one pint of vinegar, one tablespoonful of cloves and allspice. Separate skins and pulp, boil the skins ten minutes in the vinegar; add pulp with seeds sifted out and sugar; boil one hour, adding spices fifteen minutes before it is done.

Green tomato pickle (good to eat in three days). Slice one gallon of green tomatoes and four onions, salt in layers, and stand overnight; in the morning drain well. Mix well together and tie in a bag the following spices: one teaspoon each of black pepper and allspice, two teaspoons each of cloves and mustard or the seeds; pour over this three pints of boiling vinegar, add the tomatoes and onions, six green peppers cut fine, and half a pint of horseradish.

Ripe tomato pickle (uncooked; must stand a week before using; will keep). Mix together three pints of ripe tomatoes peeled and chopped, one cup of chopped celery, four tablespoonfuls each of chopped red peppers and chopped onion.

Pickled Onions

Skin onions and put in a salt brine for twenty-four hours, one and one half cups of salt to two quarts of boiling water. Remove from brine, boil in clear water four or five minutes, or till tender, being careful not to boil too much. Pour the pickle boiling hot over the onions. For three pints of onions use one and one half pints of vinegar, one and one quarter cups of salt, two small red peppers cut fine, and two thirds tablespoon of mustard seed.