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
5 pounds cranberries. 1/2 tablespoon paprika. 1 pint vinegar. 3 tablespoons cinnamon. 2 pounds brown sugar. 1/2 tablespoon ground clove. 1/2 tablespoon salt.
Cook cranberries and vinegar until cranberries are soft. Strain, add other ingredients, and cook until thick. While hot, seal in jars.
6 quarts green or ripe gooseberries. 9 pounds white sugar. 1 pint vinegar. 1 tablespoon each cinnamon and allspice. 1 teaspoon clove.
Pick the blooms off the berries. Put one-half the sugar in a kettle; add berries, vinegar, and cook one and one-half hours. Add remaining sugar, spices, and cook one-half hour longer. Seal in jars while hot.
An old Scotch recipe
10 pounds grapes. 2 tablespoons cinnamon. 5 pounds sugar. 2 tablespoons allspice. 1 quart cider vinegar. 2 tablespoons cloves.
Pick over grapes, wash; cook in porcelain-lined kettle until soft. Mash, put through a sieve, add sugar and spices, and boil twenty minutes. Add vinegar, boil fifteen minutes, and bottle while hot.
Choose only well ripened tomatoes, without green or yellow spots. Small or broken fruit, or extra juice left over from canning, may be used with whole tomatoes. Boiling should be done as rapidly as possible in an enameled or porcelain-lined kettle. Since ground spices darken the product, whole spices should be used.
Put tomatoes, skins and all, in kettle. Mash with wooden masher. Remove seeds from peppers; add peppers and onions, chopped fine. Then add whole spices, and cook until tomatoes are well done. Strain through a sieve, leaving nothing but skins, seeds, and spices in the strainer. To the strained liquid add the sugar, salt, vinegar, and cayenne. Boil rapidly until reduced one-third. Cool, and bottle in freshly washed bottles. Dip corks in melted paraffin, and seal.