Recipes, some of our favorite!

Canned Apple Pie Filling 4-1/2 c. sugar( I use half this amount, because we watch our sugar intake) 1c. cornstarch 2 tsp. cinnamon( ground) 1/2 tsp ground nutmeg 1/2 tsp salt 10 c. cold water 3Tbps. lemon juice 6-7 qts. apples; cored and sliced to desired thickness Pack apples into hot sterilized qt. jars. Blend sugar, cornstarch, spices, and salt. Add water, mixing well. Heat, stirring constantly to prevent scorching, until thick and bubbly. Remove from heat add lemon juice, mixing well. Pour hot mixture over apples, making sure the mixture goes to the bottom and all air bubble are worked out with a fork or spoon. Seal and water bath for 25 minutes or pressure can for 10 minutes at desired pressure for your area. Makes 7 qts. Herb Green Beans 4 lbs of beans, washed, and snapped to desired lengths and par- cooked( reserving liquid for later use) 2 c. chopped onion 1-1/3 c. celery; chopped fine 3 cloves garlic; minced 1/2 tsp. rosemary, if fresh chop and rub to release oil 1/2tsp. basil, chopped and rubbed if fresh salt to taste( we use 1/4 tsp per qt. jar) Add herbs, onion and garlic to reserved liquid and bring to a boil. Add par-cooked beans to hot sterilized qt. jars, add 1/4 tsp salt to each qt. Pour hot liquid over beans to within 1/2 of rim of jar. Seal and process in a pressure canner for 30 minutes at needed pressure for your area. End of the Garden Relish 3c. each of the following;cucumber,green tomato, cabbage, onion, green pepper, red sweet pepper, yellow pepper( sweet) green beans, carrots and celery. Chopping all to desired sized. 2 Tbsp. celery seed 4 Tbsp. mustard seed 3Tbsp. Turmeric 4-4/12 c. white vinegar( depending on your taste for sharpness) 4 c. sugar Soak cucumbers, peppers, cabbage, onion and tomatoes in salt water( 1/2 c, pickling salt to 2 qts. water) overnight. Drain and rinse and drain again. Cook carrots and beans until tender, drain well. Mix soaked veggies and cooked veggies and add remaining ingredients and bring to a boil for 10 minutes. Place into hot, sterilized jars, seal and process in a water bath for 10 minutes for pints and 15 minutes for qts. Best ever relish! Makes approx. 9 pints. Dutch Spiced Red Cabbage 2 head red cabbage 1/2 c. salt 1 gallon vinegar 1/2 c. mild flavored honey 1 tsp. celery seed 1 tsp. pepper 1 tsp. mace, ground allspice and ground cinnamon Shred cabbage and sprinkle with salt, let stand for 24 hours( covered with a cloth). Press our liquid and let stand in the sun for 3 hours( covered with a cloth) Boil vinegar8 minutes with 1/2 c. water and spices. Add honey. Pour liquid over cabbage and pack into hot sterilized qt. jars. Seal and water bath for 15 minutes.