Our apologies! In transferring our recipes from one computer to another, many of the fractional numbers got completely changed for last month's issue of the Summit. This affected all of the pickling recipes.
Here are the correct recipes:
Green Tomato Chowder
1/4 cup mixed pickling spice - wrapped in cheescloth 1 clove garlic - chopped 6 cups chopped green tomatoes 1 red pepper - chopped 3 cups chopped onion 3 cups chopped celery 2 1/2 cups brown sugar 1 1/2 tsp salt 3 cups cider vinegar
Cook on simmer till vegetables are soft. Seal in hot, sterile jars.
-- Jacqueline Mayer
To sterilize jars:
Put open jars on a baking sheet. Bake 10 minutes in a 350 degree oven. Or put open jars in a pressure cooker with 1 cup of water in the bottom of the pressure cooker. Steam at full pressure for 10 minutes.
To sterilize lids, cover both pieces in water and bring to a boil. Boil for five minutes. You should also sterilize any spoons, ladles or funnels you plan to use.
Pickled Beets
1 Tbsp cloves 1 Tbsp turmeric 1 Tbsp allspice 1 tsp cinnamon 2 cups water 2 cups vinegar 1 tsp coarse pickling salt 1 1/2 cups brown sugar
Simmer all this for 10 minutes. Do not boil!
Cook 3 lbs of beets until tender to a fork. Peel, cut up and put into sterilized hot jars. Fill with syrup and seal.
-- Jacqueline Mayer
Fruit ketchup
10 ripe tomatoes 3 apples 3 peaches 3 pears 1/2 bunch celery (about 5 stalks) 1 red pepper 2 green peppers 3 medium onions 2 cups white sugar 1 tsp salt 2 cups vinegar 1/4 cup pickling spice in cheese cloth bag
Chop all the fruit and vegetables fairly fine and mix in a large pot. Dissolve the sugar and salt in the vinegar and add to mixture. Add pickling spice. Simmer for about 2 hours, stirring from time to time. Take out the spice bag. Seal in sterilized jars.
-- Cécile Hotte