Bread and Butter Pickles (Sweet)

This makes App 42 Wide mouth Pints

(I split the onions, pickles, and Garlic into three batches when all chopped in mix) So starting with the sugar below divide that by three for each batch you then mix up)



  • 116 cups Pickling Cucumbers (No wax)
  •  ½ Bag of Walla Walla sweet onions more if you like onions.
  • 2 1/3 cup Pickling Salt
  • 3 bulbs of Garlic – cut and slice in half each clove
  • 18 cups Cider Vinegar
  • 24 cups Sugar
  • 12 Tbsp. Mustard Seed
  • 9 Tsp Celery Seed
  • 9 tsp Ground Turmeric
  • 3 bags of crushed ice


  • ·In a stainless steel, enamel, or non-stick pan combine cucumbers, onions, garlic (thoroughly mixed these together) Then sprinkle on your pickling salt and layer 2 inches of crushed ice on top.  Cover and let set up to 12 hours.
  • After 3 – 12 hours remove any ice that is on top and drain the mixture in colanders and remove the garlic at this time.
  • In the same pot you removed the veggie mix to drain use this pot to heat and mix the rest.
  • In the pot put in the vinegar, sugar, and your seasonings and bring this mixture to a boil stirring constantly.
  • Now add your veggie mix and bring to a boil again.
  • Now ladle into hot sterilized jars leaving ½ inch head space.
  • Wipe the top and rims of the jars with White distilled vinegar.
  • Place your warmed lid on the jar, screw on the bands with finger touch tightening.
  • In a water canner bring you water to boiling. Place your jars (usually 7 can fit at a time) bring your water to a rolling boil. At this time (Rolling boil) start timing with the lid on your pot for 10 minutes
  • Remove from the water canner and place on towels on a table and let cool and wait for the “Ping”. Once labeled store for a year. (If they last that long)

·        YUMMY! ENJOY! They make Great Gifts too!



5 120z Smoked Bacon

15 cups Low Sodium Beef Broth

3 Cups Brown Sugar

3 cups Apple Cider Vinegar

5 tbsp. Fresh Thyme

2 ½ tsp Sea Salt

2 ½ tsp Ground Pepper

1 ½ tsp Ground Allspice

 25# Red Cabbage Cored and cut into 1inch pieces

 20 Granny Smith Apples cut into 1 inch pieces (25 cups)

10 Sweet Onions sliced thinly (5 cups)




1.      In a large pot cook bacon over medium heat till crisp, stirring often. Drain bacon on a paper towel and discard drippings from the pot.


2.      In the same pot combine broth, brown sugar, cider Vinegar, thyme, salt, pepper, and allspice. Bring to boiling, stirring to dissolve the brown sugar. Stir in the bacon, cabbage, apples, and onions. Return to boiling.


3.      Ladled hot cabbage mixture into hot sterilized quart jars leaving 1-inch headspace.  Wipe jar rims with white distilled vinegar, place lids on and screw on bands.


4.      Process filled jars in a pressure canner at 10 pounds pressure for a weighted -gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes (start timing when the canner reaches 10 or 11 pounds pressure) adjust for altitude. Allow the pressure to come down naturally to zero. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.


5.      To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil, covered for 10 minutes. 







·         10 cups chopped cored peeled tomatoes (about 25 medium)

·         5 cups chopped seeded green bell peppers (about 4 large)

·         5 cups chopped onions (about 6 to 8 medium)

·         2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)

·         1-1/4 cups cider vinegar

·         3 cloves garlic, finely chopped

·         2 Tbsp finely chopped cilantro

·         1 Tbsp salt

·         1 tsp hot pepper sauce, optional

·         6 Ball® (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands 


1.      PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

2.      COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

3.      LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

4.      PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed

Zucchini Relish Large Batch Italian Style

Zucchini relish Large Batch (the Italian way)

Yields app 32 pints



·         45 cups combination green and yellow zucchini

·         13 ½ cups Walla Walla Sweet Onions chopped

·         22 ½ cups sweet small bell red, yellow, orange sweet peppers diced

·         2 ¾ cup pickling salt

·         15 cups granulated sugar

·         13 ½ cups white distilled vinegar I used Four Monks

·         2 ¾ cup water

·         3 Tablespoons Celery Seed

·         3 Tablespoons Ground Turmeric

·         4 ½ tsp Mustard Seed




1.       In large nonreactive (Stainless Steel Bowl or glass) Bowl combine Zucchini, Onions, Sweet peppers. Sprinkle the pickling salt over the vegetables to cover. Cover Bowl let stand over 3 hours or overnight.

2.       In a 10 plus quart Stainless-steel pot combine Sugar, vinegar, water, celery seed, turmeric, and mustard seed. Bring to a boiling.  Reduce heat, simmer uncovered for 45 minutes.

3.       Strain and rinse the vegetables.

4.       Stir into the pot once well rinsed and drained.

5.       Return to boiling.

6.       Reduce heat and simmer for an hour and half uncovered.

7.       Ladle into hot sterilized Pint Jars leaving a ½ inch head space.

8.       Wipe jar rims with white vinegar

9.       Place lid on top and fingertip tighten the bands onto the jars.

10.   Process in boiling water for 20 minutes 



3 vanilla beans
8 to 12 ounces bourbon or vodka
Special equipment: a 10- to 12-ounce bottle with a tight-fitting top


  1. Split the vanilla beans lengthwise, leaving them attached at one end.
  2. Place them in a 10- to 12-ounce bottle and cover with the liquor.
  3. Seal Bottle.and shake vigorously.
  4. Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week. The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.

Homemade Canned Spaghetti Sauce



25 pounds of tomatoes (about 60-65)

4 onions, finely chopped

4 green peppers, finely chopped

8 garlic cloves, minced

2 (12 ounce) cans of tomato paste

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried rosemary

1 tablespoon dried thyme

2 tablespoons Worcestershire sauce

bottled lemon juice



1. Wash and peel the tomatoes. To make peeling tomatoes easier, blanch them in boiling water for 60 seconds and then plunge them into ice-cold water. Core the tomatoes and cut them in halves or quarters. Put the tomatoes into a large pot and bring them to a boil over medium high heat. (Be sure to stir them constantly so that they don't burn on the bottom!) Reduce heat and simmer for 20 minutes or until the tomatoes start breaking down into small pieces.


2. Add the tomato paste to the tomatoes and stir to mix thoroughly.


3. Cut onions and green peppers into chunks and process in a food processor until finely chopped. Add to the simmering tomatoes and stir.


4. Mince the garlic cloves and add to the pot.


5. Stir to mix thoroughly and allow the sauce to simmer for 30 minutes. Continue to stir the sauce constantly.


6. Add the oregano, rosemary, basil, thyme, and Worcestershire sauce. Stir to mix thoroughly and simmer for an additional 10 minutes.


6. Meanwhile, prepare your canning equipment by washing your jars, lids, and screw bands. Sterilize the jars by submerging them in hot water.Add the lids to a separate pot of warm water and keep them warm. Fill your water-bath canner half full of water and heat it to simmering. Screw bands do not need to be kept warm.


7. Add 2 tablespoons of bottled lemon juice to each jar. Do not use fresh lemon juice. 


8. Using a funnel, transfer the spaghetti sauce into the jars. Leave a 1/2 inch headspace at the top. Release any air bubbles with a spatula. Wipe the jar rim with a clean, damp cloth. Place a warm lid on each jar and hand tighten a screw band on. Do not over-tighten. 


9. Place your jar rack in the water bath canner, suspending it with the handles on the edge and put your jars in the rack. Unhook the jar rack and carefully lower it into the hot water. Add more water if necessary to cover the jars with at least 1 inch of water. Heat the water to full, rolling boil for 40 minutes. 


10. Remove your jars with a jar lifter and place them on a clean, dry kitchen towel away from drafts and allow them to cool completely for 12-24 hours. Test to make sure each jar has sealed and store in a cool, dark place.