From the Kitchen of: Anita Olson, Lincoln, Neb.

2 or 3 c. Dandelion Blossoms

1 qt. Water

1 pkg. Fruit Pectin

5-1/2 c. Sugar

2 Tbsp. Lemon Juice

Boil the dandelion blossoms in the quart of water. Strain and save 3 cups of the liquid. Add the pectin and bring to a rolling boil. Add sugar and bring to a rolling boil. Boil for 1 minute. Add lemon juice. Either can in jars or keep in refrigerator.

From the Kitchen of: Janis Lingenfelter, Plainview, Neb.

1 Hot Pepper, seeded

1 head Dill Weed

1 Garlic Clove, whole

Green Beans

2-1/2 c. Water

1/4 c. Salt

2-1/2 c. Vinegar

In each quart add, 1 hot pepper, 1 head dill weed, 1 garlic clove. Fill with green beans. Boil water, salt and vinegar. Pour over beans in jar. Process in a pressure cooker, for 5 minutes on 15 pounds of pressure.

From the Kitchen of: Laveta Cole, Alliance, Neb.

16 c. Thick Apple Sauce

3/4 c. Vinegar

8 c. Sugar

4 t. Cinnamon

Mix together in an 8 quart pan. Cook over low heat about 1-1/2 hours or until mixture remains in a smooth mass when a little is cooled. Stir often to keep from burning. Pour into sterilized jars and seal while hot. Makes 11 pints.