Skip to main content
PBS logo

Discussion Forums - Cooking Cooking

Topic: cookbook Preserves and Jellies

Club rule - Please, if you cannot be courteous and respectful, do not post in this forum.
  Unlock Forum posting with Annual Membership.
ducky28 avatar
Subject: cookbook Preserves and Jellies
Date Posted: 10/2/2007 10:08 PM ET
Member Since: 10/29/2005
Posts: 7,466
Back To Top

Strawberry Freezer Jam

2c crushed berries

4c sugar

1 pkg sure jel

3/4 c water

Mix sugar with fruit and let stand 10 minutes, stirring occasionally.

Bring water and sure jel to a full boil.  Boil 1 minute.

remove from heat and stir into berries for 3 minutes.

Put in clean jars, let sit for 24 hours.  Put in freezer.

ducky28 avatar
Date Posted: 10/2/2007 10:12 PM ET
Member Since: 10/29/2005
Posts: 7,466
Back To Top

Zucchini Relish

10 c ground Zucchini

4 c ground onion

5T salt

Combine and let stand overnight.

Rinse and drain 3 times.


2 ½ c vinegar

6 c sugar

1T dry mustard

2t celery seed

1t pepper

1T turmeric

1T corn starch

1T nutmeg

A few peppers for color (optional)

Cook slowly until liquid is clear, around 30 minutes.

Seal with caps and rings while hot. Process 15 minutes.

ducky28 avatar
Date Posted: 10/4/2007 10:39 AM ET
Member Since: 10/29/2005
Posts: 7,466
Back To Top

bumping for the recipe book

Mendy avatar
Mendy -
Member of the Month medalFriend of PBS-Gold medalPBS Blog Contributor medal
Date Posted: 10/7/2007 10:17 AM ET
Member Since: 6/16/2005
Posts: 8,262
Back To Top

Green Tomato Relish


  • 4 cups ground onions (about 12 medium)
  • 4 cups ground cabbage (about 1 head)
  • 4 cups ground green tomatoes (about 10 tomatoes)
  • 4 cups ground green peppers (about 12 peppers)
  • 6 medium sweet red peppers, ground
  • 1/2 cup salt
  • 6 cups sugar
  • 2 Tablespoons mustard seed
  • 1 Tablespoon celery seed
  • 1 - 1/2 teaspoons turmeric
  • 4 cups cider vinegar
  • 2 cups water


Grind vegetables with a food processor or grinder.   Place into a clean 5 gallon plastic bucket and sprinkle with salt.  Cover with lid and let stand overnight in a cool location.

The next day, rinse the veggies in a colander in batches and drain well.  Pour into a large stockpot. 

Combine sugar, spices, vinegar & water and stir to dissolve the sugar.  Pour over the veggies in the stockpot.   Heat to boiling and simmer 3 minutes. 

Seal in hot sterilized canning jars. 

Makes 8 to 10 pints.

Generic Profile avatar
Date Posted: 10/8/2007 7:34 AM ET
Member Since: 1/8/2007
Posts: 358
Back To Top


got recipes to here