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    Home » Top Amish Recipes » Amish Side Dishes

    Rich Hill Recipes

    Published: Jul 5, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 10 Comments

    I posted the other day about the Mennonite settlement in Rich Hill, Missouri.  As promised, here are a couple favorite summer recipes courtesy of Rich Hill resident Arlene Brubaker.  These recipes were collected as part of The Amish Recipe Project, a compilation and collection of recipes I've amassed from my visits and contacts with so many settlements.  These recipes did not make the final cookbook, because you really do have to have some home-canning experience.  Anyone who tries them and wants to make some suggestions, corrections to the editing, please let me know and I'll include these recipes in subsequent revised versions of the book.  Note the first recipe calls for a "peck" of tomatoes, that's approximately 2 gallons.  And note "clear jel" as an ingredient in both recipes. Read more about clear-jel here.  It is a commercially available thickener commonly used by Amish cooks.

    HOMEMADE KETCHUP

    Rich Hill Recipes
     
    Print
    Ingredients
    • 1 peck of tomatoes
    • 6 large onions
    • 4 peppers
    • 1 stalk celery
    • 1 /3 cup salt
    • 1 /2 teaspoon cloves
    • 1 quart vinegar
    • 1 /2 teaspoon dry mustard
    • ½ teaspoon cinnamon
    • clear gel
    Instructions
    1. Boil the first four ingredients until they are soft. Drain off the extra liquid. Put though a food mill, then add remaining ingredients (except clear-jel).  Heat to boiling, then thicken with clear jel to desired thickness.  Ladle into jars and then process for 5 minutes. Yield: 15 - 20 pints.
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    3.5.3226

     

    MILD SALSA

    Rich Hill Recipes
     
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    Ingredients
    • 1 onion, chopped
    • 1 pepper, chopped
    • ½ teaspoon garlic
    • 2 1 /2 teaspoons salt
    • ¼ teaspoon vinegar
    • 2 quarts peeled tomatoes, chopped
    • 1 teaspoon black pepper
    • 1 cup brown sugar
    • 1 teaspoon chili powder
    • clear-jel
    Instructions
    1. Mix everything together in a kettle. Bring to a boil and thicken a little with clear-jel.  Put into jars and pressure cook 10 pounds for 10 minutes. Yield: 5 pints.
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    3.5.3226

     

    Mix everything together in a kettle. Bring to a boil and thicken a little with clear-jel.  Put into jars and pressure cook 10 pounds for 10 minutes. Yield: 5 pints.

    « Amish Activism
    Jamesport, Missouri and Conestoga Wagons »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Connie VanNattan

      July 05, 2012 at 4:37 pm

      Better check the ingredients for the mild salsa. I'm thinking there must be more than one quart of tomatoes!!!

      Reply
      • Kevin

        July 05, 2012 at 4:39 pm

        Connie, thank you! That was a typo on my part, I have corrected it to two quarts!

        Reply
    2. Keneil

      July 06, 2012 at 7:56 am

      Is the ketchup process hot water bath or pressure canner?

      Reply
    3. Cheryl

      July 09, 2012 at 3:24 pm

      I am still looking for a recipe that tastes like V-8 juice. Can someone help me?
      Thanks,

      Reply
      • Angie S

        July 24, 2012 at 5:29 pm

        In one of the Amish cookbooks I have, they have a recipe for "veggie juice". Have made many batches from this recipe and the family LOVES it! At work now, but when I get home, I'll post the book name for you.

        Reply
        • Cheryl

          July 26, 2012 at 5:57 pm

          I have been looking for a veggie juice that can stand up to the V-8 juice in the stores. So I am hoping that this is one that will work, but I need to know which book it is in to find the recipe.

        • Cheryl

          July 26, 2012 at 5:58 pm

          Please tell me which book it is from. Thanks

        • Cheryl

          July 27, 2012 at 10:53 am

          Why can't I get an answer about veggie juice, I can't buy all the books to see if it is included.

        • Kevin

          July 27, 2012 at 11:13 am

          Cheryl - Really full plate right now, I have to manually look up the recipe in my archives...I'll try to do that and post tomorrow. Thanks! _ Kevin

        • Cheryl

          July 27, 2012 at 11:45 am

          Thank you so much!!

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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