Recipes

Some folks commented on pickled carrots; they are very easy to make.

To make 6 quarts of them, here is the recipe:

Sterilize 6 quart jars. Have ready enough carrots to fill them- if the carrots are big, slice them into sticks. Immerse them in hot water while you bring the brine to a boil:

1 qt. vinegar

3 qts. water

1 cup pickling salt

Put fresh dill into the sterile jars, and add garlic- I use 3-5 cloves per jar. Stuff the jars with carrots, pour the hot brine in to within half an inch of the top, and seal. Make sure no carrots are poking up enough to hit the lid

Easy enough! Wait about a month before you eat them.

Crystal asked if mincemeat was easy to make- it is, but you have to chop the green tomatoes. You could probably use a chopper gadget for that if you like. Here is the recipe:

Green Tomato Mincemeat

In a very large pot, mix together:

2 quarts chopped green tomatoes

5 cups chopped apples

3/4 lb. suet

2 lbs dark brown sugar

2 lbs. dark raisins

1 lb. dried currants

1 lb. mixed fruit (as in the kind you use for fruit cake)

2 tablespoons each of cinnamon, cloves and allspice

1 tablespoon salt

1/2 to 1 cup juice (grape, apple, cranberry, whatever you have on hand)

Cook slowly for 1 1/2 to 2 hours, it should simmer without sticking to the bottom of the pan. Stir frequently. If you use too much juice you'll have to simmer longer to render it down.

Ladle into hot sterilized jars and seal. Wait 2 weeks before using.