Saturday, September 26, 2009
Canning Recipes
from Sallie Bute
4 qts sliced unpared medium cucumbers
6 medium white onions (6 cups)
2 green peppers sliced (1 2/3 cup)
3 cloves garlic
1/2 c pickling salt or non iodine salt
5 cup sugar
3 cup cider vinegar
1 1/2 tsp tumeric
1 1/2 tsp celery seed
2 Tbs mustard seed
Combine cucumber, onion, green pepper and whole garlic cloves. Add the salt. Cover with ice cubes. mix. Let stand 3 hours or over night in the fridge.
Drain well and remove garlic combine remaining ingredients. Pour over cucumber mixture in a large pot. Bring to boil fill hot jars leaving 1/2" head space.
Process 15 min in steam canner.
Squash Casserole
from Krista Stettler
3-7 yellow squash (depends on the size)
2-3 cans corn, drained
10 cilies, chopped/1 can chopped
4-5 cups cheese, I like a cheddar/mozzarella mix
1-2 chopped onions
butter
Layer ingredients and dot with butter. Cook at 350 degrees 1-1 1/2 hours or until done.
Thursday, September 24, 2009
General Womens Broadcast
Hope to see you all there!
Canning Recipes
Pickles, Corn and Peaches
from Pam Soelberg!
DILL PICKLES
3 QTS water
1 QT vinegar
1 cup salt
Fill bottle with desired cucumbers, mix dill plant in and around cucumbers.
Bring liquid to a boil, and fill bottle and seal.
Liquid can be stored in fridge, until gone, just bring to a boil before you fill bottle.
Pickles ready to eat after they sit for 5 months.
MOM’S SWEET PICKLES
25 cucumbers 4-5” long
Slice into ¼” pieces
Put in crock. Cover, do not let air inside. (no peeking). Soak for 10 days in salt water. (Enough salt to float an egg).
Then on 11th day rinse cucumbers. Soak in alum water overnight (enough alum the size of a walnut)
On 12th day. Bring to a boil 1 QT vinegar
1 TBSP whole cloves
4-5 sticks cinnamon
2 QT sugar
Pour over rinsed cucumbers. Let stand 24 hours, drain syrup off of cucumbers, bring syrup to a boil, pour over cucumbers. Repeat process a total of four times. All in the crock.
On last boil, I will put cucumbers in a quart jar, while syrup is boiling, then pour syrup over cucumbers. Put lid on and seal. Best if you can wait until Thanksgiving to eat.
FROZEN CORN
Buy enough dozen ears of corn to please your family. I usually buy 20 dozen. (This makes 40-50, 2-3 cup bags of corn)
Cut corn off of cob with electric knife. When all corn is cut.
In heavy pan cook:
8 cups raw corn
1 cup water
1 square BUTTER (not good with margarine)
2 TBSP sugar
1 TBSP salt
Bring to a rolling boil and boil for 5 minutes. Stir occasionally so bottom does not burn.
Fill sink with ½ bag ice. Pour corn into a metal boil that is sitting in the sink to cool. When cool
Bag into serving size to please your family.
Freeze. Put in microwave to cook when ready to serve add pepper to taste.
FREEZER PEACHES
(Great for diabetics)
12 oz Frozen juice concentrate
3-4 cups sugar or artificial sweetener
Mix in a large bowl until sugar is mixed in well.
Peel and slice peaches, mixing into orange juice mixture with a slotted spoon.
Keep adding peaches until covered in sauce. Put into quart freezer bags, draining off juice.
Continue until juice in all gone. Will last in freezer for years.
Monday, September 14, 2009
Cooking & Canning Group
You are welcome to bring a dish to share made from items fresh from the garden or not. If you do please bring the recipe to share.
Any questions contact Kamy Beutler 801-731-3944
Collection for Gladys Vause
Our hearts go out to the Vause families at this time.
Thanks again for helping out during these tough times.
Friday, September 11, 2009
Collection for Evelyn Jackson
Thanks again for all your support recently.
Saturday, September 5, 2009
Collection for Diane Westergard
Thanks to all those who help out at these hard time for these ladies.




