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8 cups (2 liters) peeled ripe tomatoes
1/2 cup (125 ml) brown sugar
1/2 cup (125 ml) white sugar
1-1/2 cups (375 ml) cider vinegar
1 tsp. (5 ml) celery seed
1 tsp. (5 ml) mustard seed
2 cinnamon sticks
Put the tomatoes, onion, and peppers through Grinder using the Coarse Disc.
Cook together until thick. Use the Coarse Disc to grind the apples. Add to the cooked mixture.
Tie the cinnamon and cloves in a cloth bag and add. Cook the combined mixture again
until thick. Add the remaining ingredients and continue cooking until thick. Pack in hot
canning jars. Process 15 minutes in a boiling water bath.
M
ISCELLANEOUS
6 cups (1-1/2 liters) water
6 beef bouillon cubes
5 slices bread
1 pound (454 g) liver,
membrane removed
1 medium onion
1 cup (250 ml) parsley sprigs
In 3-quart (3 liter) saucepan heat water and bouillon cubes. Using Fine Grinding Disc,
grind bread, liver, onion, and parsley. Add egg, flour, and seasonings. Mix well.
Drop from tablespoon into boiling beef broth. Simmer about 10 minutes.
S
TRAWBERRY
2 thick stalks rhubarb, about
18 inches or 450 cm long
1 quart (1 liter) strawberries,
hulled and washed
2 Tbsp. (30 ml) lemon juice
Place large saucepan under Grinder head. Using Coarse Disc, grind rhubarb and
strawberries. Add lemon juice, salt, and pectin. Cook and stir until boiling. Add sugar.
Stirring constantly boil 1 minute. Turn off heat source. Stir and skim 5 minutes.
Ladle into hot canning jars, leaving 1/2 inch (1.2 cm) headspace.
Seal and process in simmering water bath 10 minutes.
F
R
ALL
ELISH
3 tsp. (45 ml) salt
2 cups (500 ml) sliced onion
1 cup (250 ml) green pepper
1/2 cup (125 ml) sweet red pepper
2 cups (500 ml) unpeeled apples
1 tsp. (5 ml) whole cloves
Y
R
ECIPES
L
D
IVER
UMPLINGS
1 egg
3 Tbsp. (45 ml) all-purpose flour
1-1/2 tsp. (7 ml) salt
1/4 tsp. (1 ml) pepper
1/2 tsp. (2 ml) nutmeg
1/2 tsp. (2 ml) marjoram
-R
J
HUBARB
1/4 tsp. (1 ml) salt
1 package (1-3/4 ounce or 48 g)
powdered fruit pectin
5-1/2 cups (1.35 liters) sugar
19
: A
8 P
(4 L
IELD
BOUT
INTS
ITERS
Y
: 4-6 S
IELD
ERVINGS
AM
Y
: 6 P
(3 L
IELD
INTS
ITERS
)
)
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