Pineapple Peach Jam

6 c. crushed peaches (fresh peaches, peeled and blended in blender)
4 c. sugar
1 (14 oz) can crushed pineapples
2 (3 oz) boxes orange jello

*Boil peaches until skin will peel off easily. Peel off skin, cut and blend peaches in blender.
*Boil peaches & sugar for 5 min. Add pineapple. Boil 2 min. Take off stove & add jello. Put in jars & seal.
*Process in boiling water canner for 10 min.
*feet: increase processing time by:
1001-3000 5 min.
3001-6000 10 min.
6001-8000 15 min.
8001-10,000 20 min.

Donna's Freezer Corn

5 quarts corn cut from cob
4 tsp. salt
1 quart water
2/3 c. sugar

*Bring to boil and cook for 5 min. Pack in freezer containers according to size you use for a meal. Cool. Freeze. (Takes about 30 ears).

Canned Sweet & Sour Sauce

8 c. tomatoes, peeled & chopped
4 c. onions, chopped
2 cans pineapple chunks or tidbits, drained
2 cans mandarin oranges
4 c. green pepper, chopped
7 c. sugar
8 Tbsp. soy sauce
3 c. vinegar
cornstarch

*Combine & boil ingredients. Combine pineapple juice with about 1 c. cornstarch. Add to other ingredients & bring to a boil. Put in pint jars. Wipe rim, seal & water bath for about 35 min.

Dill Pickles

2 rounded tsp. salt
1/2 clove garlic
1/2 tsp. pickling spice
dill
cucumbers
2 small chili peppers (opt.)

*Wash cucumbers. Put 1 dill plant in bottom of quart jar that has been washed & scalded. Fill jar with cucumbers. Add salt, garlic & pickling spice. Fill with water; seal with new lid & roll jar until all salt is dissolved.
*For pickles that will be used within a few weeks, you can use cold water from the tap. For pickles to be stored, boil 13 cups of water & 1 c. vinegar & pour over pickles; seal immediately.
*If you like pickles hot, add a jalapeno pepper or other hot pepper. You can also use watermelon or other vegetables alone or with cucumbers if you wish.

Bottled Beans

Quart bottles
Black, Pinto and/or Kidney beans
white vinegar
2 med. onions, diced
1 stock celery, diced
2 Beef Bullion cubes
1 tsp. salt (canning/preserving salt)
1 tsp. parsley

*Soak beans overnight. Rinse.
*Mix together onion and celery. Put 1/4 c. of onion/celery mix in bottom of bottle. Add 2 bullion cubes, 1 tsp. salt & 1 tsp. parsley. Put beans on top (can be just one type of bean or all three for chili). Fill jar to bottom of rim.
*Fill each jar with boiling water to the bottom of the rim.
*Heat lids to almost boiling and put lids on * screw top on.
*Put in steamer with 3 quarts of water (adding a little extra water is okay) plus 2 Tbsp. white vinegar on the bottom of the steamer. Warm water on low until the jars are all there. Seal steamer & let it get to between 10-15 on steamer pressure. Then start timer for 1 hour.