Amish Canning Recipes

6 qt shredded apples 5 c. granulated sugar 6 c. water 6 T. tapioca Directions Stir all together. Put into quart jars, but do not fill to top as usual (tapioca will expand). Cold-pack for 15 minutes. Yield: 7-8 quarts

16 lbs. beef chunks 1 C. brown sugar 3/4 C. salt 1 t. salt petre 2 t. soda enough water to cover meat (approx. 1 gal.) Directions Boil brine and let cool, then pour over meat and let stand 4 days. Drain and rinse meat. Add 1/4 t. salt and 1 C. water to each […]

1 1/2 C. tenderquick 2 C. brown sugar 1 T. pepper 8 C. water 1/2 C. liquid smoke Soak for 6 days. This is great to bake or grill.

2 1/2 gal. water 4oz. liquid smoke (8 T.) 2 lbs. tender quick Soak 10 days, stir everyday, drain and put in cans. Then add the following mixture. 1 gal. water 1 C. brown sugar 10 lbs. pressure for 1 hour.

2 c. vinegar 2 c. water 3 c. sugar 2 T. salt 2 garlic bulbs Dill heads Directions Slice pickles and fill jars to neck. Add dill heads and garlic bulbs. Heat vinegar, water and sugar. Pour into jars up to neck. Cold-pack only until boiling. Remove from water immediately. Yield: 4 quarts

Cut corn off of cob. No blanching. For extra sweet variety, use less sugar. 10 C. corn 3 1/2 t. salt 1/2 C. sugar 2 2/3 C. ice water Mix water, sugar and salt together. Pour over corn and mix again. Put in containers and freeze.

55 lbs. meat 1 C. sugar 1/2 C. Lawry seasoned salt 2 T. accent 1/4 C. liquid smoke 3 C. tender quick 1/4 C. salt, scant 1/3 C. black pepper 1 1/8 C. brown sugar 1/4 C. Worcestershire sauce Directions Grind meat rough, then fine. Mix all ingredients in a bowl and sprinkle over meat […]

Put in pints. Cold pack. When it starts to boil, time for 1 hour.

Milk to Can Recipe 1 qt. jars 3 lbs. pressure with pressure cooker for 45 – 60 minutes.

7 qt. grape juice 2 t. salt 1 2/3 c. grape jello 7 c. sugar 21 rounded T. clear jel Bring grape juice to boil. Add sugar and salt and bring to boil again, then thicken with clear jel. Add jell-o. Put in jars and cold pack for 20 minutes.

1/2 C. Worcestershire sauce 1 T. liquid smoke 1 T. black pepper 1 T. garlic powder 1/2 C. soy sauce 1 T. onion powder 1 T. red pepper Directions Tabasco sauce to taste. Lightly freeze meat so you can slice thinly in strips. Mix all ingredients, pour on meat then put meat in a crock […]

2 lbs. brown sugar 6 lbs. salt 1oz. salt petre 4 gal. water 2oz. pepper Directions Bring to boil, then cool. Pack meat in tub or crock as close as possible. Put weight on top to keep meat in brime. Ham for 4 weeks. Bacon 6 days. Thin smoke and wrap in paper or cloth.

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