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.
- 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
- 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.
- 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
- 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.
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.
Better check the ingredients for the mild salsa. I'm thinking there must be more than one quart of tomatoes!!!
Connie, thank you! That was a typo on my part, I have corrected it to two quarts!
Is the ketchup process hot water bath or pressure canner?
I am still looking for a recipe that tastes like V-8 juice. Can someone help me?
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.
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.
Please tell me which book it is from. Thanks
Why can't I get an answer about veggie juice, I can't buy all the books to see if it is included.
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
Thank you so much!!