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Vegetable Preserve Recipes
MAKING 1. Coarsely chop raw beets through a food chopper with a coarse blade. 2. Transfer into a saucepan and cover with water. 3. Keep over heat and cook gently for 15 minutes. 4. Stir in sugar lemon juice grated lemon peel and ginger. 5. Cook over low heat
Seed peel and dice the pumpkin. Sprinkle with sugar and set aside. Next day drain liquid from pumpkin into large heavy bottomed pot. Measure pumpkin pulp and set aside. For every 10 cups pulp add 7 cups sugar to liquid drained from pumpkin. Bring liquid and
Mildred Gwynne's Pumpkin Preserves
GETTING READY 1 Skin the tomatoes and slice into small pieces. MAKING 2 In a saucepan combine the tomatoes with rest of the ingredients. 3 Simmer over a low heat for about 45 minutes stirring frequently until thick. 4 Remove and discard the ginger root if used
Do not core tomatoes. Tie spices in a cheesecloth bag add to sugar lemon and water in a large sauce pot. Simmer 15 minutes. Add tomatoes and cook gently until tomatoes become transparent stirring occasionally to prevent sticking. Cover and let stand 12 to 18
Bring a large pot of water to a boil. Add tomatoes turn off heat and let tomatoes steep in the boiling water for 2 to 3 minutes. Drain and cover immediately with cold water. Skin tomatoes and scoop out seeds. Cover tomatoes with cold water and add the package
Choose firm meaty tomatoes. Wash dip quickly into hot water only long enough to slip skins. Remove core and skins and cut in quarters. With a sharp pointed knife carefully remove about half of the seeds preserving the shape of the tomatoes as much as possible.
Red Tomato Preserves
When making this recipe do not use aluminum pans of any kind. Peel the pumpkin and cut into 3 4 inch squares. You can use a crinkle cutter for a more decorative appearance if you wish. Dissolve the lime in some water. Add enough additional water to cover the
Cook the beets in water to cover until tender. Drain peel and cut into thin strips or dice. Bring three quarters cup water and the sugar to a boil stirring until the sugar has dissolved. Add the beets and cook one hour. Add the lemon slices and simmer one hour
Scald tomatoes peel. Chop tomatoes bring to a boil in preserving kettle. Reduce heat simmer for 10 minutes. Measure 3 cups tomato pulp into kettle add lemon rind juice and sugar. Mix well bring to a full rolling boil over high heat. Boil for 1 minute stirring
Pour boiling water over the tomatoes and let them stand 5 min. Then peel. Place tomatoes in a bowl with the sugar. Cover and let stand overnight in the refrigerator. In the morning drain the juice from the tomatoes. Place juice and any undissolved sugar in a
Yellow Tomato Preserves
Wash pare quarter core and cut apples into small cubes. There should be about 3 cups. Rinse scald peel and cut tomatoes into small pieces. There should be about 2 quarts. Mix apples tomatoes and lemon in a large preserving kettle. Bring to simmering over
Best Ever Tomato Preserves
Wash tomatoes hold in boiling water 1 2 minute or until the skin loosens easily. Cool and slip off the skins. Place in bowl in alternate layers with sugar and allow to stand overnight or at least 4 hours. Turn the tomatoes gently once in the juice which has
Yellow Tomato Preserves
1. Wash wipe dry and cut the tomatoes into fours. Set aside. 2. Boil the water add the sugar and ginger and simmer on low heat until the sugar has dissolved. 3. Add the tomatoes and lemon juice to the sugar syrup and cook slowly until the tomatoes have turned
Remove peel and cut raw pumpkin into slices 1 4 inch thick and 1 or 2 inches long. Place in stone jar or earthenware utensil and add sugar. Let mixture stand overnight. Drain liquid from pumpkin and boil liquid until it spins a thread. Add sliced pumpkin and
Easy Pumpkin Preserves
Pour boiling water over tomatoes let stand for several minutes then slip off the skins. Chop tomatoes in small cubes. Cover with sugar and allow to stand for 1 hour. Squeeze juice from lemons and cut rind in fine slivers. Combine with tomato mixture and
Peel and quarter tomatoes cover with sugar. Let stand overnight. Drain reserve syrup. Heat syrup to a boil cook until syrup spins thread. Add tomatoes orange and lemon cook over low heat until toma toes are transparent. Place in hot sterilized glasses seal.
Old-Time Tomato Preserves
Pour 3 cups sugar over pumpkin and let stand covered overnight. The next day add remaining sugar and bring to boil in a heavy kettle. Reduce heat and simmer 1 1 4 hours. Add lemon slices and ginger. Simmer 1 hour more. Pack into hot sterilized jars leaving 1 2
Use the small yellow plum tomatoes. Cover with boiling water cover closely and let stand 2 minutes. Drain and peel taking care not to break them. Place in layers with sugar in bowl or enamel kettle and let stand overnight. Then drain and cook juice to 228 F.
1. Cook the beets until tender in just enough water to cover. Drain peel and dice. 2. Combine the beets with the sugar ginger and almonds in a deep kettle. Cook over very low heat about thirty minutes. 3. Add lemons and continue cooking thirty minutes longer.
Put tomatoes and juice accumulated while chopping into pan. Cover with water add sugar and stir. Let this sit overnight. Drain off moisture and boil rapidly until it spins a thread when dropped from spoon. Add tomatoes and lemons continue to boil until thick
Peel the tomatoes and cut into chunks then add the sugar and lemons. Cook slowly until transparent and slightly thickened and stir in ginger. Cook over low heat for 5 minutes. Pour into hot sterilized jars and seal.
Slice tomatoes very thin. Remove peel from lemons and cut into thin slices cover with water and cook 5 minutes drain and set peel aside. Slice lemonpulp and remove any seeds. Combine all ingredients and boil .rapidly untih mixture becomes thick and fruit is
Green Tomato Preserves
Scald tomatoes and peel. Cut up fine. Place all ingredients in preserving kettle and simmer gently 2 1 2 hours or until thick. Pour into sterilized jars. Note A delicious soft marmalade for September when local tomatoes are best.
Red Tomato Preserves
Scald tomatoes and peel. Cut fine. Place all ingredients in a preserving kettle and boil gently for 2 1 2 hours. Pour into sterilized jars.
Red Tomato Preserves
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