Friday, August 20, 2010

Historic Recipes, Sweets & Sours - Part 2
Pennsylvania Dutch

As a continuation of our research into classic/historic recipes, we are adding the following Sweets-and-Sours recipes from the Pennsylvania area.

Index for Sweets and Sours - Part II
(butters, preserves, relishes)

Apple Butter
Apple and Peach Conserve
Bread and Butter Pickles
Carrot Marmalade
Chow Chow
Corn Relish
Cranberry Conserve
Ginger Pears
Mixed Fruit Preserves
Pepper Relish
Pickled Beets
Pickled Green Beans
Raspberry Rhubarb Jam
Red Beet Eggs
Spiced Gooseberries
Spiced Cantaloupe


3 cups sour cherries
3 cups fresh apricots
2 cups red raspberries
7 cups sugar

Wash and seed cherries. Drop the apricots into boiling water for a few seconds, remove skins and seeds. Cut into quarters. Wash the berries. Mix the fruit and sugar together and cook quickly, until fruits are clear and tender. Seal in hot jars.


12 sweet red peppers
12 sweet green peppers
8 small onions
1 qt. vinegar
1½ cups sugar
2 tsp. salt

Seed the peppers and chop fine with the onion. Put into a bowl, cover with boiling water and let stand for 5 minutes. Drain and cover again with boiling water, let stand for 10 minutes longer. Place in colander or cheesecloth bag let drain over night. In the morning add the vinegar, sugar and salt. Boil for 20 minutes. Place in hot sterilized jars and seal.


3 lbs. beets
1 stick cinnamon
1 teaspoon whole allspice
½ cup sugar
6 whole cloves
1 pt. vinegar
½ cup water

Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat vinegar, water, sugar and spices to boiling point. Add beets and boil 5 minutes. Pack in sterile jars and fill with hot liquid. Seal.


2 cups green beans
1 cup vinegar
1 cup sugar
1 cup water

Clean and cook whole green beans. Place them in a sterile pint jar. Boil the water, vinegar, sugar and ⅛ tsp. salt. Pour over the beans and seal jar.


3 lbs. rhubarb
2½ cups sugar
½ cup water
2 oranges, juice and rind
2 cups raspberries

Skin and cut rhubarb into ½ inch pieces. Add water and sugar, the orange juice and grated peel. Cook all together, stirring frequently to prevent scorching, for 30 minutes, or until clear. Put in sterile jelly glasses and seal.


When making pickled beets, save some of the spicy pickling liquid and put into it a half-dozen, shelled, hard-boiled eggs. These take on a beautiful color and excellent flavor and are grand as appetizers served with crisp hearts of celery. They are also good sliced in sandwiches or salads.


5 lbs. ripe gooseberries
4 lbs. brown sugar
2 cups vinegar
2 tblsps. cloves
3 tsps. cinnamon
3 tsps. allspice

Wash and pick over gooseberries. Combine with sugar, vinegar, spices and cook slowly until mixture becomes rather thick. Pour into sterilized glasses and seal. 5 pints.


3 lbs. cantaloupe
½ tablespoons alum
2 qts. water
3 cups sugar
1 pt. vinegar
2 sticks cinnamon
½ tablespoons whole cloves
1 tsp. allspice

Pare the cantaloupe, remove seeds and cut into strips, 1 × 2 inch or squares. Dissolve the alum in the water and bring to a boil. Add the cantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugar and spices. Add the cantaloupe and simmer slowly until fruit is transparent (about 45 minutes). Place in hot sterilized jars and seal.

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