Canning, Preserving and Jelly Making

How your great-grandmother filled the cellar every autumn: the 1915 standard guide to canning, preserving, pickling and jelly making.

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Bordeaux Sauce

4 quarts fine-chopped cab- 2 pounds sugar bage ½ cup salt 2 quarts fine-chopped green 2 quarts vinegar tomatoes I ounce mustard seed 6 quarts fine-chopped red ounce celery seed peppers ounce, or less, turmeric 6 quarts fine-chopped onions Mix and let boil two hours.

Green Pepper Mangoes or Stuffed Peppers Score a circle around the stem of green peppers, a short distance from the stem, then,

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