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Peach Chutney
5 pounds peaches1 package golden raisins
3 cups brown sugar
2 cups chopped pecans
1 can crushed pineapple
1 pint vinegar
4 ounces preserved ginger
1 tablespoon cinnamon
1 teaspoon allspice
1 teaspoon clovesMix all together in a large kettle. Bring to a boil. Cook about 20 minutes, stirring frequently. Pour chutney into sterile jars and seal.
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Pear-Brandy Butter
Pear Brandy Butter4 pounds coarse pears, peeled, cored and chopped2 cups granulated sugar1 cup fresh orange juice1/4 cup pear brandy1 to 2 tablespoons fresh lemon juicePrepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon ju (Upload by user)
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Pear Chutney
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Pear Mincemeat
Pear Mincemeat7 pounds cooking pears1 pound raisins1 tablespoon ground cinnamon1 tablespoon ground nutmeg1 tablespoon ground cloves1 tablespoon salt2 cups vinegar2 lemons, grated (juice and rind)3 pounds granulated sugarGrind together the pears and (Upload by user)
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Pear Relish
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Pear Preserves
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Pear Preserves3 quarts pears, sliced or chopped3 cups water4 1/2 cups granulated sugar6 slices lemonWash and pare fruit. Cook until tender in water. Remove fruit and make a syrup of the liquid and sugar. Add fruit to partially cooled syrup and bring gently to a boil. A (Upload by user)
Peeled Fig Preserves
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How to can
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Scuppernong or muscadine jelly
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Seasoned tomato sauce
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Seasoned Tomato Sauce2 large onions, chopped4 medium carrots, sliced2 cups chopped celery2 green bell peppers, chopped18 to 20 large tomatoes1/4 cup olive oil2 teaspoons salt, or to tasteSaut? onion, carrots, celery and green peppers in olive oil until onio (Upload by user)
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Spiced mangoes
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Strawberry honey
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