German Chocolate Pie

Original Recipe Source, Bakers Chocolates

1 pkg. (4 0z) German Chocolate
¼ c. Butter (½ stick)
1 2/3 c. (14 ½ oz.) Evaporated Milk (more than 1 can)
1 ½ c. Sugar
3 Tbsp. Cornstarch
1/8 tsp. Salt
2 Eggs
1 tsp. Vanilla
1 unbaked 10 inch Pie Shell (9” deep makes a very, very full pie)
1 1/3 c. Coconut
½ c. Chopped Pecan

Preheat oven to 375 degrees
1. Melt chocolate with butter over low heat; stir until blended. 

2. Remove from heat then gradually blend in milk and set aside. 

3. In a separate bowl mix sugar, cornstarch, salt then beat in eggs and vanilla. 

4. Gradually blend in chocolate mixture. 

5. Pour into pie shell. 

6. Mix coconut and pecans; sprinkle over filling. 

7. Bake at 375 degrees for 45 minutes or until top is puffed. (Filling will be soft, but will set while cooling.) 

8. Cool at least 4 hours before serving. Makes 10-12 servings.

Note: If the crust begins to brown to much, put a ring of foil around the edges. Also if the coconut and pecans begin to brown to much you might need to put a sheet of foil over the entire pie.

Canned Chicken, Beef, Venison

Remove excess fat.  Place salt or other spices in bottom of jar.  Pack boneless meat in jars leaving ½ - 1 inch head space.  Do not add water.  Wipe of jar rim.  Boil flats then place flats and rings on jar.  Pressure Cook – 15 lbs. pressure – pints for 75 minutes, quarts for 90 minutes.

Stewed Tomatoes

(This recipe is good for anything that you need a tomato base for.  If you want a chunky stewed tomato then you will need to blanch the tomatoes in boiling water for 30-60 seconds.  The skin should then slip off the tomato.  If it doesn’t slip off then peel it off.  Cut the tomatoes in ½ or ¼.  If you want a smooth stewed tomato base then put tomatoes (with skin still on) in a blender and blend until smooth.)

20 lbs. Tomatoes
2 c. Chopped Celery
2 c. Chopped Onion
2 c. Chopped Parsley
2 c. Chopped Green Peppers
4 Cloves of Garlic Chopped
3 Tbsp. Salt
2 Tbsp. Sugar
1 c.Vinegar

Pour ¼ c. of veg. oil into the bottom of a stock pot.  Mix all the above ingredients in stock pot.  Bring to a boil.  Pour into jars.  Wipe off jar rim.  Boil flats and place flats and rings on jars.  Pressure Cook – process at 15 lbs. pressure – pints for 25 minutes, quarts for 40 minutes.

Salsa

4 c. Tomatoes blended
1 Onion
1 Green Pepper
1 whole Green Chili Pepper (opt.)
1 Jalapeno Pepper
1 Tbsp. Garlic Salt
1 Tbsp. Vinegar

Blend tomatoes until you get 4 c. in a blender.  Add remaining ingredients and blend.  For chunkier salsa don’t blend veg. for very long.  Boil 20 min - 1 hour (for thicker salsa boil for longer).  Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Pressure cook - 12 ½ pounds pressure for 25 min.

Note: 4 batches made 9 1/2 pints

Dill Pickles - Short Method

30-40 med. Cucumbers
¾ c. Sugar
½ c. Salt
3 Tbsp. mixed Pickling Spice
1 head of Green or Dried Dill
1 quart Vinegar
1 quart Water

Combine sugar, salt, vinegar, and water.  Tie spices in a cheese cloth and add to vinegar mixture.  Bring to boil then simmer 15 minutes.  Pack cucumbers into jars.  Place a head of dill in each jar.  Pour hot vinegar mixture over cucumbers, leaving a ½ inch head space.  Wipe off jar rim.  Boil flats then place flats and rings on jar.  Steam or hot water bath - Process – pints 15 minutes.

Grandma's Sweet Relish

12 ripe Large Cucumbers
8 Green Peppers
8 Large Onions
½ c. Salt
5 c. Sugar
4 c. Vinegar
½ Tbsp. Turmeric
½ Tbsp. Mustard Seed
½ Tbsp. Celery Seed

Peel and take out center seeds and grind meat of cucumbers with onions and peppers.  Sprinkle with salt and set over night.  In the morning drain and rinse salt off.  Boil sugar and vinegar together.  Add  turmeric, mustard seed, and celery seed, and ground veg.  Cook until clear 15 minutes.  Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Steam or hot water bath – pints 15 minutes.

Vegetable Soup

Per quart jar add the first 4 ingredients then layer the following ingredients to the top of the jar leaving 1 ½ inch head space.  Fill with water.  Wipe off jar rim.  Boil flats and place flats and rings on jars.  Shake the jar to help dissolve the spices in the bottom of the bottle.  Pressure cook – process at 15 lbs. pressure – quarts for 20 minutes.  

1 Tbsp. Pearl Barley
1 Dash Accent
1 Tbsp. Powdered Bouillon or 2 Bouillon Cubes – crushed – beef or chicken flavored
½ tsp. Salt
Sliced Potatoes (soak in water after slicing to prevent potatoes from going brown)
Slices Carrots
Snapped Green Beans
Sliced Celery
Chopped Onion

Corn

Husk and remove silk from corn.  Wash and cut corn from cob at about 2/3 the depth of the kernel.  Fill jar with corn leaving ½ inch head space.  Add ½ tsp. of salt to jar then fill with water leaving ½ inch head space.  Wipe off jar rim.  Boil flats and place flats and rings on jar.  Pressure cook.

Process at 10 pounds pressure – Pints - 55 minutes.
                                                    Quarts – 85 minutes.
Process at 15 pounds pressure – pints and quarts 50 minutes.

Frozen Corn

Husk and remove silk from corn.  Wash and blanch corn in boiling water for 4 minutes. Cut corn from cob at about 2/3 the depth of the kernel.  Place desired amount of corn into freezer plastic bags.  Freeze  immediately. 

Carrots

Wash thoroughly and scrape (peel) carrots.  Carrots may be left whole, sliced or diced.  Pack jars with carrots.  Add ½ tsp. salt and fill jar with hot water.  Wipe off jar rim.  Boil flats and place flats and rings on the jars.  Pressure Cook – Process at 10 pounds pressure – pints25 minutes, quarts 30 minutes.

Process at 15 pounds pressure – pints and quarts 15 minutes.

Beets

Trim tops of beets leaving 1 inch of stem.  Leave stem and top of root to prevent bleeding and loss of color.  Wash thoroughly.  Cover with boiling water and boil 15 – 25 minutes, until skins slip off easily.  Remove skins, stems and roots.  Small beets may be left whole.  Cut medium or large beets into cubes or slices.  Pack beets into jars, leaving ½ inch head space.  Add ½ tsp. salt if desired.  Fill jar with hot water leaving ½ inch head space.  Wipe off jar rim.  Boil flats and place flats and rings on bottles. 

Pressure cook - Process at 10 pounds pressure:
          – Pints 30 minutes
          – Quarts 35 minutes

Process at 15 pounds pressure – pints and quarts 20 minutes.

Green Beans

Wash beans thoroughly.  Remove stem and blossom ends.  Snap into 1 inch pieces.  Pack into jars.  Add ½ tsp. salt in jars then fill with hot water leaving ½ inch head space.  Wipe off jar rim.  Boil flats and place flats and rings on bottles.  Pressure cook – process at 10 pounds pressure – pints 20 minutes, quarts 25 minutes.  Or – process at 15 pounds pressure – pints and quarts 15 minutes.

Breakfast Rhubarb

4 c. rhubarb cut into pieces
1 c. sugar
1 c. water

Bring to boil. Simmer 10 min.  Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings onjars.  Process - steam or hot water bath – Pints and quarts – 10 min.

Serve hot with milk or for a treat with ice cream. 

*Optional* Cut up strawberries and add them to the mixture.  (Makes a Strawberry Rhubarb breakfast)

Grape Syrup

Steam juice concord grapes.  Pour juice into pan.  Add ½ - 1 cup of sugar to every cup of juice.  Bring to a boil.  Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Process – steam or hot water bath – Pints – 15 min., Quart – 20 min.

Berry Syrup

Wash berries.  Blend in blender until smooth.  Pour into a pan.  Add water to the consistency that you desire for syrup.  Add ½ - 1 cup sugar for every cup of blended berries.  Mix well and bring to boil.  Fill jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Process – steam or hot water bath – Pints – 15 min., quarts – 15 min. 

Peaches

Wash peaches.  Blanch peaches in boiling water for 30 sec.  Place in cool water.  Skins of peaches should slip right off.  If not then peel the peach.  Cut into slices or halves, discard the pit.  Place peaches in a bowl of 2 c. water and 2 c. lemon juice to prevent fruit from going brown.  Fill the bottle leaving ½ inch head space.  Put in ¼ -1/3 c. sugar.  Fill with water.  Wipe off jar rim.  Boil flats then place flat and rings on jars.  Shake bottle until sugar dissolves.  Process – Steam or hot water bath – pints - 20 min., quarts – 25 min.

Grape Juice

Per quart add:

1 c. concord grapes
1/3 c. sugar

Fill jar with water.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Shake jars until sugar dissolves.  Process – Steam or hot water bath – quarts – 20 min.

Apple Sauce

-Wash, remove blemishes, core and cut apples into ¼ pieces.
-Cook apples until tender.
-Press through food mill or sieve.
-Add approx. ¼ c. lemon juice for every 1-2 quarts of sauce.
-Add 2 c. water for every 5 lbs. of apples.
-Add sugar to taste.  Stir in well.
-Pour into jars.  Wipe off jar rim.  Boil flats then place flats and rings on jars. 
-Process – Steam or hot water bath – pints – 15 min., quarts – 20 min.

Apple Pie Filling

4 ½ c. Sugar                        
¼ tsp. Allspice
1 c. Cornstarch                  
1 tsp. Salt
2 tsp.  Cinnamon              
3 Tbsp. Lemon Juice
¼ tsp. Ground Nutmeg  
2-3 drops yellow food coloring (opt.)
¼ tsp. Ground Cloves      
5 ½ - 6 lbs. Apples, Peeled, Cored, and Sliced

In a large saucepan blend the first 7 ingredients.  Stir in 10 c. water.  Cook and stir until thickened.  Add lemon juice and food coloring.  After apples are sliced put them in a bowl of 2 c. water and 2 c. lemon juice to prevent apples from going brown.  Pack apples into quart jars leaving ½ - 1 inch head space.  Fill with hot syrup.  Use spatula or knife to help distribute the syrup.  Wipe off jar rim.  Boil flats then place flats and rings on jars.  Process – Steam or hot water bath - Quarts – 20 minutes.  Yield approx. 6 qts.



Pie – Prepare 2 crust pastry 8 or 9 inch.  Line pie plate with pastry.  Add 1 quart of apple pie filling.  Adjust top crust, cut slits, and seal.  Bake at 400 degrees for 50 min.

Apple Crisp – Empty 1 quart of pie filling into 8x8 dish. 

Mix 2/3 c. Packed Brown Sugar
½ c. Flour
½ c. Rolled Oats
¾ tsp. Cinnamon
¾ tsp. Nutmeg
1/3 c. Softened Butter. 

Sprinkle over pie filling.  Bake at 375 degrees for 30 min.  Top with ice cream.

Apricot Nector

Wash and pit apricots.  Boil until soft.  Push through food strainer. 

5-5 ½  quart of juice
5-6 c. water
2 ¼ c. sugar
½ c. lemon juice

Mix together well.  Fill jars.  Wipe off jar rim.  Boil flats the place flats and ring on jars.  Process – Steam or hot water bath – pint for 20 min., quarts for 25 min.  Yeild approx. – 7 qts.

Apricots

Wash apricots, cut in half and take pit out.  Place in a bowl of 2 c. water and 2 c. lemon juice to prevent fruit from going brown.  Place apricot cut side down in bottle.  Fill to ½ inch head space.  Add ¼ cup sugar to pint bottles, 1/3 – ½ cup sugar to quart bottles.  Fill with water.  Wipe off jar rim.  Boil flats then place flats and rings on jar.  Shake jar until sugar dissolves.  Process – steam or hot water bath – Pints 20 min. Quarts – 25 min.