Grandma's Blackberry Preserves.
Combine 2 quarts berries, juice of one lemon and 5 cups sugar, let stand overnight in refrig.
Heat slowly to boiling. Cook until syrup is thick. Stir frequently.
Skim, then pour into hot sterilized glasses and cover with parrafin.
Makes 6 - 6 oz. glasses.
Grandma’s Bread and Butter Pickles
4 Qt. Cucumbers in chunky slices (or thin if you prefer)
1 medium onion cut fine
5 cups vinegar
5 cups sugar
3 cups water
1 tsp. Black pepper
1 tsp. whole Cloves
1 tsp. whole Allspice
1 tsp. Cinnamon
3 tsp. Salt
Mix vinegar, sugar, water and salt in a large non-reactive stock pot. Put spices in a spice bag. (Spice Bag -A cheesecloth bag with a closeable opening or a piece of cheesecloth tied with a string to close) Add spice bag to vinegar mixture. Heat to boiling. When boiling add cucumbers and onions. Return to boil again. Boil 10 minutes. Remove spice bag. Can in sterile jars while hot.