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Using your home garden to make classic preserves

Adriana Pacheco

Rhubarb Relish

Ingredients:

8 cups fresh rhubarb, cut into ½ inch pieces

1 cup chopped onions

1 cup white vinegar

2 ½ cups granulated sugar

½ teaspoon ginger

1 teaspoon ground cloves

1 tablespoon pickling salt

Directions:

Combine ingredients into a large saucepan. Bring to a boil and allow to simmer for about 45 minutes, until thickened. Stir frequently until the consistency of applesauce is attained. Remove from heat and cool before putting in sterilized jars and sealing.

Makes 6 cups.

Rose Hip Jam

Ingredients:

Rose hips (1 pound or more)

Water (1 cup per 1 pound of rose hips)

Equal amount of sugar by weight

Directions:

Use a heavy, stainless-steel saucepan. Add water and rose hips, and simmer until rose hips are tender. Drain and rub rose hips through a fine sieve, then measure pulp and return it to the saucepan with an equal amount of sugar. Simmer until thick. Pour into hot, sterilized, half-pint jars and seal. Store in a cool cupboard, and use within six months; refrigerate after opening.

Mustard Pickles

Ingredients:

2 heads cauliflower

9 ½  cups small cucumbers

9 ½  cups Silverskin onions

4 ¾ cups yellow string beans

2 green peppers

7 cups vinegar

¼ pound dry mustard

3 teaspoons turmeric

1 teaspoon celery seed

3-4 cups brown sugar

1 cup flour

 

Directions:

Cut vegetables in small pieces. Cover with boiling brine and let stand overnight. Wash with cold water and drain well. Mix mustard, flour, sugar and enough vinegar to make a smooth paste. Add remaining vinegar and cook until mixture thickens. Add all the vegetables and cook for 20 minutes, stirring continuously. Seal in sterile jars.

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