9
Hot Veggie Delight
2 broccoli flowerets with stalk
1
⁄
4
green pepper
1 carrot
1 celery stalk
1 tomato
Tabasco sauce to taste
Juice broccoli and green pepper first,
then carrot, celery and tomato. Add
Tabasco sauce.
Summer Concentrate Mix
1
⁄
2
cup raspberries
1 lemon
1 lime
1 tablespoon sugar
Sparkling water
Juice raspberries first, then lemon
and lime. Add sugar to juice. Mix
with sparkling water (1
1
⁄
2
tablespoons
concentrate to 8 ounces sparkling
water).
Makes 16 tablespoons
concentrate or 10 servings.
Lemonberry Concentrate
Mix
1 cup strawberries
2 lemons
Sugar
Sparkling water
Juice strawberries first, then lemons.
Add sugar to juice. Mix with sparkling
water (1
1
⁄
2
tablespoons concentrate
to 8 ounces sparkling water).
Makes 16 tablespoons concentrate
or 10 servings.
Green Pepper Relish
8 green peppers, seeded
3 medium onions, peeled
1
⁄
2
cup sugar
1 teaspoon salt
1
1
⁄
2
cup white vinegar
1
⁄
2
teaspoon celery salt
Process peppers and onions in juice
extractor. Combine juices and pulps in
saucepan. Bring to boiling point. Drain.
Add remaining ingredients; mix. Bring
to a boil and cook 10 minutes. Pack
jars and seal.
Makes 3 pints.
Strawberry Jelly
4 cups strawberry juice (approximately
3 quarts berries)
6 cups granulated sugar
1 bottle liquid pectin
Process strawberries in juice extractor.
Combine juice and sugar in 4-quart
saucepan. Place on high heat and, stir-
ring constantly, bring to a full rolling
boil that cannot be stirred down. Add
pectin and heat again to a full rolling
boil; boil for 1 minute. Remove from
heat, skim off foam quickly. Ladle
syrup into hot, sterilized jars. Cover
at once with
1
⁄
8
inch layer hot paraffin.
Makes 8 to 9 eight-ounce jars of
jelly.
Vegetable Cocktail
8 medium tomatoes
1 lemon, peeled
1 stalk celery
1 medium carrot
1 slice of onion
1 teaspoon Worcestershire
1
⁄
2
teaspoon salt
Process fruit and vegetables. Stir in
seasonings.
Makes 3 cups.
