4 qt Tender hearts of palm

2 tb Salt

1 qt ;Cold water

1 oz Mustard seed

1 1/4 oz Dry mustard

3 c Granulated sugar

2 tb Turmeric

1 1/2 c Flour

Red pepper; to taste 2 qt Cider vinegar

1 Lemon; juice and rind of

Be sure that all tough fiber is trimmed from heart of palm.
Cut the tender white portion of heart into small strips.
Place these strips to soak in salted water.
Let sit in a cool place for two days.
On the morning of the third day, pour off all salt water, wash palm pieces well in clear water and drain.
Mix the mustard seed, mustard, sugar, turmeric, flour, red pepper and vinegar.
Boil slowly, stirring with a wooden spoon.
Add the juice of a lemon and the rind, sliced into tiny slivers.
Cook 10 minutes.
Add the pieces of palm, bring to a boil, and boil 2 minutes.
Fill hot, sterilized pint jars with the pickles and seal while hot.
From _Our Best Recipes_ by Lena E.
Sturges, Food Editor.
Birmingham, AL: Oxmoor House, Inc., 1970.
Pg.
184.
Library of Congress Catalog Number 70-140493.

2 1/2 lb Beef

2 1/2 lb Pork

2 lb Raisins

1 1/2 lb Apples

1 lb Dried apricots

1 lb Dried peaches

1/4 lb Citron

2 ts Cinnamon

1 ts Cloves

1 ts Spice

1 1/2 c Brown sugar

1 c Cider

Grind and mix all ingredients together.
Simmer two hours.
Can and seal.

1 1/4 lb Parsnips

1 lb Apples (3 md.)

-peeled, cored and sliced 1/2 lb Onions (2 md., abt.
1 cup)

-peeled and chopped 1/2 lb Ripe tomatoes (2 md.)

-peeled and finely chopped — (about 1 cup) 1/2 ts Dried cracked ginger or

1 1″ piece dried whole ginger

1 ts Mustard seed

2 1/4 c Cider vinegar

1 c Dark brown sugar; packed

1 c Dried currants (4 oz.)

– lightly packed 1/2 c Pitted dates (4 oz.)

– finely cut 1/4 c Crystallized ginger; packed

-finely diced (abt.
2 oz.) 1 ts Table salt

1 lg Pinch cayenne

The author writes: “This relish is based on a prize-winning English recipe of more than a generation ago.
It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips.
I generally use Winesap apples but any well-flavored, crisp eating apple will do.” Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a saucepan or skillet wide enough to permit them to lie flat.
They should be soft enough to mash.
When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle.
Peel and mash.
Simmer the apple slices with 1/2 cup water in a covered 1 1/2-quart saucepan for 12 to 15 minutes, or until soft enough to mash.
Do not drain.
Place the mashed parsnips and apples in a wide 4-quart saucepan.
Add onions and tomatoes; tie ginger and mustard seed loosely in a double thickness of dampened cheesecloth or place in a metal tea ball and add to the pan, along with vinegar.
Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally.
Add remaining ingredients and simmer 1 hour more, or until thick.
Stir occasionally to prevent sticking.
The chutney will darken considerably.
Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal.
Store at least 1 month before opening.
Yield: About 7 cups. From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem. New York: Random House, 1982.
Pp.
146-147.
ISBN 0-394-75311-4. Posted by Cathy Harned.

7 lb Rhubarb (abt.
6 quarts)

– leaves removed — stalks trimmed — cut in pieces 1 lb Dried figs

– cut in fine shreds 11 c Sugar

1 c Mixed candied fruit peel

– chopped Mix rhubarb, figs and sugar in an earthenware crock or large jar.
Cover and let stand all night.
The next day, boil the mixture for at least an hour, or until very thick.
Add the candied peel before the mixture is taken off the heat.
Pour jam into warm jars and cover.
Process.
Yield: About 9 pints.