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