Plains Edition Recipes 6-16-12
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
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.
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