Crossfield Collection Recipes

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Heinz Guide To Successful Pickling

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THE Pickle booklet that I used as part of the public training that I offered when I was the Cooperative Extension Agent and taught food preservation classes in the community. I gave out free copies of this 31 page booklet in my 1982 workshop classes.  This booklet is a classic and has the best recipes including some of the most requested old fashioned recipes.  It was copyrighted in 1981 by H. J. Heinz Co. and printed and distributed as a freebie.

Attached is a PDF version of the booklet that scanned for keeping an archive copy.

USDA Recommend the Home and Garden Bulletin No 92 “Making Pickles and Relishes at Home” as the best source of information for making pickles.

 

Country Tomato Soup

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This plain and good soup is NOT diluted for serving. Makes about 4 1/2 quarts of soup.

Done in a pressure canner only via hot pack (due to onions and peppers which are low acid)  in pints and quarts jars as a way to deal with all those Roma tomatoes.

Wash 1 peck ( 8 quarts) of ripe red tomatoes, remove blossom and stem ends and cores: cut in pieces. In a large kettle, cook and stir the tomatoes unil soft – about 15 minutes. Push the pulp and juice through a food mill or a wire strainer to remove skins and seeds. Return the puree to the kettle but do not reheat yet.

Cook together until soft (in enough water just to cover) 3 large onions and 2 green peppers, finely chopped. Seive or put thru food mill and add tyo the pureed tomatoes in the kettle. Mic together 3/4 cup sugar, and 8 tablespoons cornstarch: blend in 3 tablespoons vinegar and just enough water to make a smooth paste. (Optional – add 2 tablespoons salt to the paste). Pour slowly into the sieved tomatoes, stirring all the while. Heat to boiling and stir until the liquid clears. Pack HOT.

HOT PACK ONLY in JARS. Pour boiling hot soup into clean, hot jars, leaving 3/4 inch of headroom for pints and 1 and 1/4 inch for Quarts. Adjust lids. Pressure-Process at 10 pound pressure pints for 20 minutes, quarts 30 minutes. Remove jars; complete seals if necessary.

Recipe from The New Putting Food By book by Ruth Hertzburg, Beatrice Vaughan and Janet Greene – A Janet Green Book. Page 175 in the Third Edition of the book from The Stephen Greene Press Brattleboro Vermont.

Made double batches 2020 in quarts and pints.  Added chopped fresh basil from garden for a little extra flavor.
This soup compares to the canned Progresso Soup Tomato and Basil soup that is a favorite of store bought soup. No more need to buy canned soup if this is on the shelve from our own garden.

 

 

Blue Book – Ball – Updated for 2020

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Ball Blue Book Cover Photo

I purchased a new Ball Blue Book since it has been a while since I had an updated version.

2020 Ball Blue Book – Guide to Preserving  Edition 37  ISBN 0-9727537-4-5  Copyright Rubbermaid Inc.

FreshPreserving.com
@ballcanning for Facebook, Twitter, and Pinterest
phone number 800-240-3340
200 pages. Over 75 new recipes. New Easy-to-read recipe format!

In the bookcase is Ball Blue Book – The Guide to Home Canning and Freezing Edition 30 with copyright of 1983

Rhubarb Crisp with cake mix

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https://www.food.com/recipe/rhubarb-crisp-easy-30381

INGREDIENTS

2 cups sugar
1⁄4 cup flour
5 -6 cups chopped rhubarb
1 package yellow cake mix
3⁄4 cup butter, melted
chopped nuts, if desired

  • Mix flour and sugar together, add rhubarb, tossing well.
  • Place in a 9″ x 13″ baking dish.
  • Sprinkle dry cake mix and chopped nuts, if using, over rhubarb mixture.
  • Drizzle melted butter over all.
  • Bake at 350 degrees F for 50- 60 minutes.
  • Serve warm topped with vanilla ice cream, if desired.

Southern Style Green Beans

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During the cooking process, they soak up an amazing amount of flavor from bacon grease, chicken broth, seasoned salt, and garlic powder. I start by cooking some diced bacon in a large pot. I then set the bacon aside, but leave all the grease in the pan. You can leave the bacon in the pot to cook with the beans, but it will get a soggy texture. But the up side is the beans will have even more bacon flavor. Most times I add the cooked bacon back once I’ve drained the beans, but sometimes I just leave it in the pot for the cooking process.

Many times a ham hock is used instead of bacon, or in addition to bacon.

You want to cook Southern-Style Green Beans for at least an hour, preferably closer to 2 hours. You want them to get really soft, but not mushy, so that they are melt in your mouth tender. Just before serving, you can mix in a tablespoon or so of butter to give the green beans a buttery coating.

Brown and crisp bacon in a large pot. Remove bacon from pot and reserve.
Add green beans to pot along with all remaining ingredients, except butter.
Bring to a boil and then turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
Drain beans and add butter if using. Check beans for seasoning and add extra salt and pepper to taste. I like lots of black pepper. Sprinkle with bacon and toss to distribute the bacon and butter.

Source – https://spicysouthernkitchen.com/
Posted on  by Christin Mahrlig
Found from an internet search for green beans recipes July 2020

Roasted Grape Tomatoe Sauce

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Quick and simple, homemade roasted cherry tomato sauce – packed with flavor from fresh cherry tomatoes that caramelize and become wonderfully jammy after a quick stint in the oven. This even more delicious take on traditional tomato sauce is made with simple ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all Summer long!

Ingredients

2–3 lbs cherry tomatoes, stems removed
1/4 cup good-quality olive oil, plus more for roasting
1 large yellow onion, diced
1 tbsp fresh garlic, minced
small handful fresh basil leaves
3–4 sprigs, fresh thyme, stems removed
kosher salt and freshly-ground black pepper

Instructions

Preheat the oven to 400 degrees F.

Toss the tomatoes with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.

Meanwhile, add the 1/4 cup of olive oil to a heavy-bottomed sauce pot. Heat over medium-heat until the oil begins to shimmer. Add the onions and cook, stirring occasionally, until they begin to sweat and soften, about 4-5 minutes. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.

Add the roasted tomatoes (including all of the cooking liquid in the pan), and the herbs, and stir to combine. Season with salt and pepper, to taste.

Turn the heat down to low, partially cover the pot with the lid (leaving about a 1-inch gap), and let simmer for at least 25 minutes – and up to an hour – stirring infrequently as the sauce cooks.

Remove the pot from the heat, and let cool for 10-15 minutes. (Carefully!) Transfer the sauce to a blender (or use an immersion blender), and blend until the sauce reaches your desired consistency.

Pour the sauce into pint-size canning jars or other air-tight containers.

Will keep for up to a week in the refrigerator, or 3 months in the freezer.

 

Source : internet search for recipes that use cherry or grape tomatoes.

Copyright 2018 – Laura Bolton for Fork Knife Swoon

https://www.forkknifeswoon.com/quick-roasted-cherry-tomato-sauce/

Made this recipe on 07-28-2020.  Recipe is a keeper for all those grape tomatoes.

Can freeze for small portions as needed

Recipe for just roasted tomatoes using grape tomatoes.

 

Quick Baked Beans – Barbara Humphrey

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1 pound dry Great Northern Beans (cooked)

1/2 cup brown sugar
1/2 pound bacon, diced
2 tablespoons chopped onion
2 tablespoons ketchup
1 teaspoon salt
1 teaspoon dry mustard

Soak beans over night in cold water.

Cook 10 minutes with about 1 teaspoon baking soda. Drain, rinse well.

Cover with hot water and cook until tender (about one hour). Add hot water if needed.

Add rest of ingredients. Cover and bake gently for three hours at 300 degree oven.

Remove cover last half hour of baking to brown.

Barbara always used a bean pot casserole dish with cover.

Attachment is the recipe I got from Mom Humphrey in the wedding file box 1982. Well used as you can see from the spatters on the card. Barbara still makes better beans than I do. Must be the “mom” touch.

Quick Baked Beans – Barbara Humphrey

Baked Beans – Jack Rabbit Recipe

Baked Beans Barbara Humphrey

Baked Beans – Jack Rabbit Recipe

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From the package of Jack Rabbit Great Northern Beans (brand)

Conventional Cooking Instructions

Quick Soak – Rinse and sort beans in a large pot. To one pound of beans (2 cups) add 6 to 8 cups hot water. Bring to a rapid boil, boil for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain soak water and rinse beans.
Overnight Soak – Rinse and sort beans in a large pot. To 1 pound of beans (2 cups) add 6 to 8 cups cold water. Let stand overnight or at least 6 to 8 hours. Drain soak water and rinse beans.

Cooking Instructions – Add 6 cups hot water to drained and rinsed beans.  Simmer gently with cover lid titled until desired tenderness is reached, about 1 1/2 to 2 hours.

 

 

 

 

Gingerbread Cookies

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Gingerbread Cookies

Gingerbread Cookies _ King Arthur Flour Cookies from King Author Flour

Made them over the holiday in 2019.  These were okay and tasted fine but were not what I was hoping for in a gingerbread cut-out cookie recipe.

Worth keeping the recipe but they were not the big fat, soft, cut-outs that I was looking for. Compared to the Cape Cod Soft Molasses Cookies made at the same time the Cape Cod was the winner.

Cape Cod Soft Molasses Cookies

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Official PDF of recipe is here   Cape Cod Soft Molasses Cookies _ King Arthur Flour

These wonderful cookies are soft, moist, chewy… and spicy! Their secret? Ground black pepper, which gives their flavor delicious “bite” right at the end. Fresh-grated ginger and crystallized ginger add their own distinctive sweet-hot flavors. Thanks to Pies a la Mode, a bakery in Falmouth, Massachusetts, for the cookies that inspired this recipe.

Bake 8 to 12 minutes at 350