|
June 2011 Feature
click here to open and download as a pdf file (2.5MB)
Old Time Recipes from Bates County Families
Just in Time for 2011 garden harvests
Enjoy! – Please practice safe canning procedures
Yellow Tomato Preserves
3 ¼ cup coarsely chopped peeled yellow tomatoes
¼ cup lemon juice
grated rind of 1 lemon
6 cups sugar
6 oz liquid pectin (2 pouches)
Cook tomato over low heat, cover and simmer 10 minutes. Stir often. Remove from heat. Measure 3 cups tomatoes and liquid.  Combine in a large kettle with liquid, rind and sugar. Bring to a boil and boil hard 1 minute. Turn off heat and stir in pectin. Stir 5 minutes. Skim. Pack in ½ pint jars and process in water bath canner for 5 minutes.
I like to use the heirloom Yellow Pear tomato. It’s less acidic and makes great juice and jelly.
Melissa Phillips
Butler, Missouri
Antique can label – before 1920
Pear Honey
 ½ bushel pears, ground, pour off juice
1 lb. sugar for each lb. of pears
Boil 15 minutes. Add 1 large can crushed pineapple, 4 lemons, (juice), 4 oranges, (pulp and peel, ground), boil until thick. Can while hot. (process in water bath canner the recommended time for pears).
Irene Lent
Sprague Community Cookbook
Bates County, Missouri
World War II poster
Strawberry Preserves
 4 c strawberries
4 c sugar
1 T cream of tartar
1 T lemon juice
Cook berries, sugar and cream of tartar over low heat, stirring carefully to avoid burning or mashing berries, until sugar is dissolved. Boil 15 min. without stirring. Add lemon juice and boil 3 min. longer. Remove from fire, skim well, and let stand overnite. (editor’s note: This would not be recommended today.)
Pour into sterilized jars, paraffin and seal.
Mrs. M. Edith Falor
Sprague Community Cookbook
Rich Hill, Missouri
Crockpot Apple Butter
Peel and core enough apples (we prefer Jonathan apples) to fill a crockpot to nearly overflowing. Mix together with 4 cups sugar; 4 teaspoons cinnamon; ¼ teaspoon ground cloves and ¼ teaspoon salt. Put into crockpot, cover and cook on high for one hour. Lower the heat and cook all day or longer, until thick and brown and there is not liquid.
This will keep for weeks in the refrigerator but it also cans well. Fill hot sterilized pint jars with hot apple butter. Water bath for 10 minutes. Remove and cool. Be sure the seal is tight and the button depressed. If any jars fail to seal, place in refrigerator and use them first.
The advantage to crockpot cooking is you don’t have to stand over the pot all day stirring to keep it from burning. It’s great for kids because they can have fun peeling apples, tasting through the day to be sure there is enough cinnamon, helping to can. Because the cooking is so slow, it’s not time sensitive so you can be doing other activities at the same time.
Sandy Main
Butler, Missouri
Cucumber Salad for Canning
 1 dozen large cucumbers
1 dozen onions
salt
celery
1 pint vinegar
2 cups sugar
1 tsp ginger
pepper and salt
white mustard seed
turmeric
The Stratford Inn
Amoret, MO
Pare cucumbers and remove seeds. Chop onions and cucumbers fine. Sprinkle with salt and let stand 1 hour. 10c. worth of celery put in kettle with 1 pint vinegar, 1 pint sugar, 1 teaspoon ginger, pepper, salt, white mustard seed and turmeric. Let come to a boil and seal at once in jars. (Process in water bath canner)
Amoret Hotel
Mary Limpus
Chile Salsa
5 lbs. tomatoes, peeled and diced
2 lbs. chile peppers, cored, seeded and diced
1 lb. onions, diced
1 c. vinegar, 5 % acidity
3 tsp salt
½ tsp pepper
Combine all ingredients in a large saucepan, heat to boil, simmer 10 minutes. Fill hot sterilized jars, leaving ½ inch headspace. Adjust lids and process in a boiling water bath canner 15 minutes. Makes 6 to 8 pints.
University of Missouri Extension
Saralee Jamison, Specialist
Grace’s Peach Pickles
Must use cling peaches. For every quart of fruit, allow:
1 cup white sugar
1 T whole cloves
1 pint vinegar
Some allspice
½ oz. stick cinnamon
Cook peaches in syrup until tender. Seal in sterilized jars. Cover with a cloth until the jars cool.
My grandmother, Grace Donovan Powell, used to make these in the early 1900’s.
Kay Powell Wright
Butler, Missouri
Rose petal jelly
1 1/2 c rose petals
1 ½ c white grape juice
1/2 water
3 ½ c. sugar
1 package liquid fruit pectin
Gather rose petals early in the day before the heat takes their flavor. Wash and drain them as dry as possible. Mix rose petals and grape juice in a heavy sauce pan. Bring to a rolling boil. Cook one minute with stirring constantly. Add the pectin and continue stirring constantly until it returns to a roiling boil. Boil for one more minute, still stirring. Remove from heat, skim off the foam and pour into hot sterilized pint or ½ pint jars. Leave ¼ inch headspace. Cover with lids and screw on tightly. Process in a water bath for 5 minutes. Remove and cool and check to be sure the jars have sealed properly. Makes 3 pints. Do not double the recipe; rather cook several batches.
Violet flower jelly
First you must make an infusion. Pour 2 cups of boiling water over 2 cups of violet blossoms. Just the regular violets you find everywhere. Cover and let stand for 12 to 24 hours.
To make the jelly, strain the infusion and measure 2 cups of liquid.
Jelly recipe
2 cups infusion
1/4 cup lemon juice
1 pkg. powdered pectin
4 cups sugar
Bring the infusion, ¼ cup of lemon juice and 1 package of powdered pectin to a rolling boil. Add 4 cups of sugar all at once and return to a rolling boil. Boil for 1 minute stirring constantly. Remove from heat and skim off the foam. Pour into hot sterilized pint or ½ pint jars and seal with metal lids. Must be kept in the refrigerator as this jelly is not processed. Makes 4 to 5 pints.
It has a lovely color and delicious almost lemon taste. Delicious on tea biscuits.
These recipes are based on ones used by Mrs. W.O. (Iva) Jackson. Her husband was a judge in Butler, Missouri and the model for the Doughboy Statue on the town square. After his early death, she taught kindergarten – first privately in her home and then in the Butler Elementary School when the state added kindergarten. Her gardens were marvelous and people used to come long distances just to see her yard. Using bottled grape juice (be sure there are no additives) and liquid pectin simplifies everything.
 Tomato Jelly from Juice
2 cups tomato juice
3 cups sugar
1 envelope pure fruit pectin
Boil juice. Stir in pectin and return to boil. Stir in sugar until dissolved. Bring to rolling boil 3-3 1/2 minutes. Remove from heat. Let stand 1 minute. Skim and pour into sterile jars. Seal with paraffin.
Try different kinds of tomatoes and mix together several varieties. They all have their own special flavors.
Melissa Phillips
Butler, Missouri
Antique can label – before 1920
Bread and Butter Pickles
6 quartsts sliced cucumbers,medium sized
1 c salt
6 onions, medium sized, sliced
Combine and allow to stand 3 hours. Drain.
Make a vinegar syrup of the following. Combine and bring to a boil:
1 ½ qts. Vinegar
6 c sugar
¼ to 1/3 t cayenne pepper
Add cucumbers and onions to syrup. Heat to simmering. Do Not Boil. Pack hot in clean jars and seal immediately. (editor’s note: You might want to process in a boiling water bath per canning book).
Mrs. Elmer McCoun
Rich Hill, Missouri
Green Tomato Relish
25 to 30 average size Green Tomatoes
2 Large Onions
6 Green Mango Peppers
2 Red Mango Peppers
2 Large heads of cabbage
7 cups of Sugar
1 teaspoon celery Seed
1 ½ teaspoon Tumeric
4 Cups cider Vinegar
2 cups water
Slice Green Tomatoes and put in layers in a porous cloth sack. Sprinkle each layer with Salt. Let Drain all night. Then grind peppers, cabbage, onions and green tomatoes.
Mix sugar, celery seed, tumeric vinegar and water. Pour over vegetables, mix well. Boil about 15 minutes or till vegetables are tender, not mushy. Can and seal while hot.
Walker Senior Citizens
Willa Harden
Cranberry Sauce
1 quart cold cranberries
2 cups water
2 ½ cups sugar
Use covered kettle at first. Cook until berries pop open. Remove lid and cook until 2 drops come from spoon for jelly. Cook less for sauce. Use less water for jelly, too.
Ethel Donovan’s father, Henry Donovan came to Bates County, Missouri in the 1860’s from Chicago, Illinois. He was born in Portland, Ontario, Canada. His parents were from Ireland. Henry had been a carriage make in Chicago before coming to Missouri. Ethel is the great aunt of Kay Powell Wright of Butler, MO.
Ethel Donovan
Bates County, Missouri
Grape Jelly
1 gallon ripe grapes
1 pint water
Cook for 30 minutes. Strain and measure immediately 2 cups juice. Bring juice to boil and add 3 cups sugar. Boil slightly; pour into scalded glasses.
Frost Family
Early pioneers in Bates County, Missouri
 Horseradish
Dig roots and wash with a vegetable brush. Winter months are the best time of year to dig the horseradish. Grind clean roots with a sausage grinder. This is best done outside with a good breeze blowing. Add 1 T. vinegar per quart. Pack in jars and refrigerate.
Harry Neptune
Nevada, Missouri
1969
|
