4 qt Onions (1-1/2 to 2-1/2

-inches in diameter) 1/3 c Salt

3 c Distilled white vinegar

5 c Sugar

1 1/2 ts Tumeric

1 1/2 ts Celery seed

2 tb Mustard seed

1/2 ts Ground cloves

1/2 ts Ground allspice

Peel onions.
Sprinkle salt over onions.
Mix ice through them;
ice water may be used, but keep adding ice to keep onions cold.
Let
stand 3 hours; drain.
Combine sugar, vinegar, and spices; add
onions to spices and heat until color changes (DO NOT BOIL).
Ladle
into sterilized jars and seal.
Source: Rock Springs Sweet Onion
Festival Cook Book 1992

3 c Carrots, peeled and slice

-on diagonal 1/8 inch thick 1 lg Bell pepper, cut in 1-inch

-chunks 1 Sweet red pepper, cut in

-1-inch chunks 2 Onions, cut in 1-inch chunks

1 Cucumber, unpeeled, seeded

-and cut in 1-inch chunks 1/2 c Thinly sliced fresh ginger

-root 1 Or more dried red chiles

1 c Vinegar

1 c Sugar

1/2 ts Salt

Prepare all vegetables.
Then combine ginger root, dried chiles,
vinegar, sugar and salt with 3/4 cup water in a saucepan.
Bring to
a rapid boil, reduce heat and simmer for 5 minutes; remove from
heat, cool to tepid and add carrots.
Cool completely, stirring from
time to time.
Add bell pepper, sweet red pepper, onions and
cucumber.
Pour into a bowl and chill for at least 4 hours, or
overnight in the refrigerator.
May be stored in the refrigerator
for up to 3 days.
Makes approximately 3 pints.
From “Innards and
Other Variety Meats”.
Jana Allen and Margret Gin.
101 Productions.
San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.

3 Thin-skinned oranges

2 Lemons (or limes)

1 1/2 c Water

1/8 ts Baking soda

6 c Sugar

1/2 Of 6-oz bottle liquid pectin

From: Arizona Cookbook Wash fruit; remove peel in quarters, and
cut rind into fine slivers.
Add water and baking soda.
Bring to a
boil.
cover and simmer 20 minutes, stirring occasionally.
Dice
pulp, discarding center membrane and seeds.
Add pulp and juice to
undrained rind.
Cover.
Simmer for 10 minutes.
Measure 3 1/2 cups of
the mixture into a large saucepan.
Add sugar and mix well.

Place over high heat; bring to a full rolling boil and boil hard
1 minute, stirring constantly.
Remove from heat; stir in pectin
immediately.
Skim off foam with a metal spoon; alternate stirring
and skimming for 7 minutes.
Ladle into hot sterilized jars and seal
with paraffin.

5 qt Tomato pulp

2 ts Cinnamon

1 ts Paprika

1 tb Mixed spices

1 tb Mustard

2 1/2 c Vinegar

2 ts Black pepper

3 tb Salt

1 lg Onion, chopped

3 tb Cold water

1 1/4 c Sugar

Prepare tomato pulp by washing and chopping tomatoes, cooking
until soft, and rubbing through a sieve.
Tie whole spices and onion
in a thin bag.
Mix mustard with cold water.
Combine all
ingredients.
Cook slowly, stirring frequently, until thick.
M.B.
Horsky, Simpson, PA.

2 lb Ripe (about 5 or 6 medium)

-tomatos, rinsed and diced 2 lg Garlic cloves, smashed

1/2 sm Onion, diced

1/4 lg (1-ounce) red bell pepper,

-diced 1/2 c Plus 2 Tablespoons light

-corn syrup 1/2 c Plus 2 Tablespoons cider

-vinegar 1 tb Salt

2 ts Pickling spices

1/4 c Tomato paste

Info: from “Eat More, Weigh Less”, by Dean Ornish M.D., 1993
Harper Collins recipe by Wolfgang Puck typed for you by Perry
Lowell, GOURMET, July ‘93 The length of time it takes for the
ketchup to thicken depends on the water content of the tomatos, so
be patient.
Make only with vine-ripened tomatos.
Makes 2 cups.
In a
medium stainless-steep or enamel saucepan, over a low flame, cook
the tomatos and garlic until the sauce begins to bubble.
Add the
onion and red pepper and cook 1 to 2 minutes.
Stir in the corn
syrup, vinegar, salt, and pickling spices and continue to simmer
over the low flame until the sauce reduces and thickens, about
1-1/2 hours, stirring occasionally.
(The sauce will reduce by about
one-half.) Do not rush.
Cook over a low flame to prevent scorching.
Strain through a food mill and stir in the tomato paste.
Correct
seasoning to taste, cool, and refrigerate in a covered container
until needed.
The ketchup will thicken slightly as it cools, but it
is not the consistency of store-bought ketchup.
The ketchup will
keep up to three weeks.
Serving Size: 2 Tablespoons Calories: 52
Fat: .3 grams Cholesterol: 0 Sodium: 448.4 milligrams