This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
Ripe tomatoes Lemon juice
Cut up desired quantity of tomatoes and add small amount of water. Cook until quite soft, then strain through fine sieve, allowing no skin or seeds to pass through. Boil this pulp fifteen minutes and add one cup of sugar for each cup of pulp. Boil this mixture until as thick as desired. The addition of the juice of one lemon to every ten cups of the marmalade will give a decidedly rich flavor. Add strained lemon juice while boiling. Divide marmalade into jelly tumblers and cover.
Be sure that fish is very fresh, then clean and remove bones. Make strong salt and water brine and place cleaned fish in this thirty minutes. Drain from brine, cut into convenient sized pieces, and pack with skin towards outside in clean jars. Put rubbers and tops in position lightly, and sterilize in a water-seal canner, or in a hot-water canner three hours. When canning by steam pressure, sterilize two and one half hours under five pounds, or one and one half hours under fifteen pounds of pressure.
Another Method. Parboil the fish, then cool and pack in clean glass jars, adjust rubbers and tops, partially seal, and sterilize in a hot-water bath four hours. Entirely seal and store in cool place.
Thoroughly wash large sweet peppers, green or red; cut off the tops, remove all seeds, pack in glass jars, then fill with cold water and screw the tops on loosely, without the rubbers. Then put a rack in bottom of boiler and set jars on board. Fill boiler halfway to top of jars, place over fire, and cook three fourths of an hour after water begins to boil. Then remove tops and if peppers have settled, take contents of one or more jars and fill others, add boiling water until jars overflow, put on rubbers, screw tops on tight, and boil five minutes; remove from fire and allow to cool in boiler.
Another Method. Remove seeds from green or red peppers and soak in brine two hours and fifteen minutes; then boil in unsalted water until tender. Pack tightly in small sterilized jars and cover with boiling sirup made of one cup brown sugar and one half cup vinegar. Seal.
12 large cucumbers
4 large green peppers
4 large onions
1/2 cup (4 ozs.) salt
1 cup (1/2 pt.) horse-radish
1 cup (1/2 lb.) sugar or honey 1 tablespoon mustard seeds 1 teaspoon celery seeds 1/2 teaspoon powdered mace Cold vinegar
Peel and seed cucumbers; put them through a food chopper with peppers and onions, add salt, mix well, and let stand overnight. Drain and add horse-radish, which has been put through food chopper, and other ingredients. Mix all thoroughly with cold vinegar, pack tightly in sterilized jars, and seal at once.
2 cups (1 pt.) cooked corn 4 cooked cauliflower heads 4 green peppers, chopped 4 tablespoons nasturtium seeds, chopped 6 tablespoons mustard 1 teaspoon celery salt
2 cups (1 pt.) cooked beans 6 cucumbers, chopped
3 red peppers, chopped
1/4 cup (1 1/2 ozs.) brown sugar 3 teaspoons salt 3 tablespoons mixed spices 8 cups (4 pts.) vinegar
Mix corn, beans, cauliflower flowerets, peeled cucumbers, peppers, and nasturtium seeds; drain thoroughly and pack in wide-mouthed sterilized jars. Put sugar, salt, and seasoning into a saucepan, add vinegar, and boil fifteen minutes. Pour into the jars and seal at once. Care should be taken to have the jars well filled, so that no air space remains at the top. Otherwise pickle will not keep.