Ingredients

• 30 beets (aprox)
• 2/3 cups water
• 4 cups sugar
• 4 cups vinegar
In each pint jar place
• 1/2 tsp pickling salt
• 1/2 a cinnamon stick
• 4 whole cloves
• 2 allspice berries

Instructions

1. Wash beets and cut tops off leaving 1 inch of stem on.
2. Place in a large pot and cover with water. Boil until tender.
3. Drain and let cool until comfortable enough to handle. Slip stem and skins off.
4. Slice into 1/4 inch rounds, or leave whole if small.
5. Add salt, cloves, berries and cinnamon to each jar. Add sliced beets.
6. Combine water, sugar and vinegar and bring to a boil.
7. Pour over beets, leaving 1/2 inch head space.
8. Release air bubble, wipe rims, add lids and process in a water bath canner for 30 min for pints 35 min for quarts.
9. Let sit for 6 weeks for flavor to fully absorbed.

Ingredients

Small Batch
• 13 cups sliced Cucumbers
• 3 cups sliced Onions
• 4 1/2 cups Sugar
• 4 cups Vinegar
• 2 TBS Mustard Seed
• 1 1/2 TBS Celery Seed
• 1 TBS Ground Turmeric
• 1/2 cup Course Salt
Large Batch
• 40 cups sliced Cucumbers
• 10 cups sliced Onions
• 13 1/2 cups Sugar
• 12 cups Vinegar
• 6 TBS Mustard Seed
• 4 1/2 TBS Celery Seed
• 3 TBS Ground Turmeric
• 1 cup Course Salt

Instructions

1. Wash cucumbers and trim a thin slice off the blossom end. Slice cucumbers and onions into rounds 1/4 inch thick.
2. Combine in a large bowl or pot sprinkle salt over top. Cover and place in the fridge for 2 to 3 hours.
3. Drain cucumber mixture and rinse.
4. In a large stock pot combine remaining ingredients and bring to a boil. Boil for 10 minutes then add cucumber mixture. Return to a boil and remove from heat.
5. Ladle into jars.
6. Run a spatula around the outside edges of the jar to remove air bubbles.
7. Wipe the jar rims with a damp cloth.
8. Add lids and water bath can for 10 minutes or according to your altitude.

Ingredients

• Ground Beef
• Water

Instructions

1. Place meat in a large pot, cover with water and bring to a boil. Simmer until cooked through.

2. Drain off stock, reserving to use latter for soups.

3. Spoon meat into jars and leave 1 inch of head space. Cover with boiling water or beef stock.

4. Wipe rims and add lids. Tighten rings finger tight.
5. Place into canner.
6. Pressure can for 90 minutes.
7. After canner depressurizes set on a towel to cool, let sit for 24 hour so the seal can harden.
8. Take jar rings off, wipe the jars clean. Label and store in a cool dry place.

Ingredients

1 Quart Jar
• 3-1/3 cups Sour cherries, Fresh or thawed
• 1 cup Granulated sugar
• 1/4 cup + 1 tbsp Clear Jel
• 1-1/3 cups Cold water
• 1 tbsp + 1tsp Bottled lemon juice
• 1/8 tsp Cinnamon (optional)
• 1/4 tsp Almond extract (optional)
• 6 drops Red food coloring (optional)
7 Quart Jars
• 6 quarts Sour cherries, Fresh or thawed
• 7 cups Granulated sugar
• 1-3/4 cups Clear Jel
• 9-1/3 cups Cold water
• 1/2 cup Bottled lemon juice
• 1 tsp Cinnamon (optional)
• 2 tsp Almond extract (optional)
• 1/4 tsp Red food coloring (optional)

Instructions

1. Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic
2. acid solution (see ascorbic acid).
3. For fresh fruit, place 6 cups at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot.
4. Combine sugar and Clear Jel in a large saucepan and add water. If desired, add cinnamon, almond extract, and food coloring.
5. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble.
6. Add lemon juice and boil 1 minute, stirring constantly.
7. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1 inch headspace.
8. Adjust lids and process immediately.
9. Process pints or quart for 30 min, under 1000 ft altitude. 35 min 1001 - 3000 ft, 40 min 3001 - 6000 ft, 45 min above 6000 ft.