The Rural Voice, 1979-09, Page 45Elderberry Jelly
If you have elderberry bushes growing
wild in your area, here is your chance to
make a superb jelly using free fruit -
providing you can beat the birds to the
bushes.
31/2 cups elderberry juice
71/2 cups sugar
' cup lemon juice
1 cup commercial pectin
To prepare juice, remove larger stems
from 4 pounds ripe elderberries; crush in
kettle. Heat gently until juice flows (do not
add any water); then simmer, covered, 15
minutes. Squeeze in jelly cloth.
Measure sugar and juice into large
saucepan or kettle; add lemon juice and
mix. Quickly bring to a boil; at once add
pectin, stirring constantly; then bring to a
full boil for '/: minute. Remove from fire,
skim, pour quickly. Paraffin when cold.
Approx. yield: 14 (6 -oz.) glasses.
Preserved
Crab Apples
from the Belmore Women's Institute
6 lbs. crabapples
2 cups water
3 lbs. white sugar
Combine sugar and water and bring to
boil. Wash apples and trim out blossom
end. Do not remove stems. Drop apples
into boiling syrup and cook five minutes.
Fill jars and seal. If desired, whole spices
such as cinnamon sticks, cassie buds,
whole cicvesor lemon slices may be added
to syrup.
Canned Peaches
This recipe was given to Helen Under-
wood (Turnberry Twp.) by a peach grower
at Niagara -on -the -Lake.
Blanch, peel and halve a 6 -quart basket
of peaches. Sterilize six one -quart sealers.
Place peach halves in bottom one-third of
jar. Add one cup of white sugar to each jar.
Add enough hot water to just wash sugar
down over peaches. Add more peach
halves to fill jar. Then fill jar with more hot
water. Partly seal and place jars in canner.
When water starts boiling, process for 15
minutes.
Pineapple Conserve
3 cups chopped rhubarb
1 large pineapple (cut tine)
1 orange
1 lemon
5 cups white sugar
To the rhubarb and pineapple add the
juice and rind of the lemon and orange.
Add sugar and let simmer one hour. Pour
into hot sterilized glasses and seal.
Pickled Peaches
2 lbs. white sugar
2 cups white vinegar
2 sticks cinnamon
2 tablespoons whole cloves
4 quarts peaches
Boil sugar, vinegar and spices for 20
minutes. Drop fruit in a few at a time and
cook until tender. Pack in hot sterilized
jars, adding syrup to '/: inch of the top.
Seal. Yield: 4 quarts.
Homemade Sauerkraut
Finely shredded cabbage
Salt to taste
4 gallon stone crock
Place about 3 inches of finely shredded
cabbage in bottom of the crock. Sprinkle
with about 1 tbsp. salt. Pound with a
wooden mallet or hammer, until juicy. Add
another layer of cabbage, sprinkle lightly
with salt and pound until juicy. Continue in
this manner until crock is almost full. Stir
the mixture from time to time while
pounding and taste the juice. The amount
of salt to be used should be governed by
taste. Too much salt tends to harden the
kraut.
Place a 2 -inch layer of whole cabbage
leaveson top of the kraut, cover with a plate
and weight down until juice rises to cover
the plate. Set in a warm place, about 70°,
to ferment for about 1 week. Fermentation
is complete when the juice disappears back
into the kraut. The cabbage absorbs the
juice when properly fermented. The kraut
should be packed in jars and sterilized for
20 minutes. Or pack in containers and
freeze.
The whole cabbage leaves on top of crock
should be discarded, also any darkened
cabbage, if any, under the leaves.
—"The Mennonite Treasury of Recipes"
Canned Vegetable Soup
1 qt. potatoes
2 qts. tomatoes
1 qt. peas
1 qt. carrots
1 qt. corn
1 tsp. salt for each qt. of vegetables
1 qt. cauliflower
1 qt. onions
1 qt. celery
1 qt. green beans
3/4 qt. green peppers
Dice vegetables and put into a big pot
and boil for 5 minutes. Put into qu art
sealers along with a small sprig of parsley.
Steam for 3 hours. In the winter boil any
meat, add 1 quart of soup, 1/4 cup pot
barley and '/s cup ABC noodles.
Mrs. J. Warkentin,
Headingly, Man.
Mrs. Jake Toews,
Steinbach, Man.
PICNIC ft CAMPGROUNDS
The new owners John & Judy George invite
you to come & try our facilities.
Excellent Picnic Area
for Groups or Families
Planned for 1979—
•Miniature Golf
•Creative Playground
•Paddle Boats
•Sunday Afternoon Concerts
•Improved Beach
Camping by the Day,
Week or Year PHONE
527-0629
R.R.#4
WALTON
Fa
mils
radise
PICNIC, Et CAMPGROUNDS
£t DANCE HALL
Now under new management. Your
hosts John & Judy George will be
pleased to continue to serve the area
for
* Anniversaries
* Banquets
* Weddings (Except Friday Nights)
CATERING AVAILABLE
Phone 527-0629 R.R. 4 Walton
THE RURAL VOICE/SEPTEMBER 1979 PG. 43