Wash and remove stems from grapes.  Put 1 cup grapes (Concord) in 1 quart jar.  Add 1/2 to 1 cup sugar. Fill jar with boiling water. Process in water bath for 10 minutes. (Bring jars to boil and keep boiling for 10 minutes.)

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8 tsp cream of tartar, dissolved in 5 quarts boiling water. Pour over 4 quarts washed crab apples.  let stand 24 hours.

Strain, but do not squeeze. Just pour in a strainer or net and let set until stops dripping.

Add 3/4 to 1 cup sugar (depends on how sweet you like it.)

Add juice – seal and process for 10 minutes in boiling water bath.

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3-5 pounds lean meat
1 T onion powder
1 tsp garlic powder
1/2 cup Worcestershire sauce
1 T seasoned salt
1 tsp black pepper

Cut meat (no fat at all!) 1″ thick, 2″ long and 1/4 ” wide. Mix all ingredients together and pour over meat. Mix gently. Stir off and on and let stand in refrigerator overnight. Next morning, drain and dry in 200 degree oven for 2 hours on each side.

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2 1/2 cups soy sauce
1/2 cup ketchup
2 1/2 tsp garlic powder
5 tsp salt
2 1/2 cups Worcestershire sauce
2 1/2 tsp pepper
2 1/2 tsp onion salt

Mix all together well. Put thin sliced meat in and soak 24 hours. Drain well and dehydrate meat.

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Put into a large kettle 2 T of vinegar. Heat over high heat. Add 3 pins of strawberries; heat for 2 minutes.  Add 3 pints sugar and red food coloring (if desired). Bring to a boil and cook for 10 minutes. Remove from stove.

Skim and let stand for 24 hours before putting away in sterilized jars.

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5 cups rhubarb
5 cups sugar
1 (20 oz) can crushed pineapple
1 (6 oz) pkg jello

Mix together and bring to boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.

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5 cups rhubarb
5 cups sugar
1 cup water
1 (6 oz) pkg jello (any flavor)

Mix together rhubarb, sugar and water; boil for 20 minutes. Remove. Add jello; mix. Pour into hot jars and seal.

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5 cups rhubarb
1 cup water
5 cups sugar
1 cup cherry pie filling
1 pkg (6 oz) cherry jello

Cook rhubarb, sugar and water for 20 minutes. Add cherry pie filling; cook for 6-8 minutes. Add jello  and mix. Pour into jars and seal.

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6 cups peeled and grated zucchini
6 cups sugar
1/2 cup lemon juice
1 cup drained crushed pineapple
1 (6 oz) package jello, any flavor

Gently boil zucchini and sugar on low heat for 15-20 minutes, stirring often. Add lemon juice and pineapple and boil 6 more minutes, stirring gently often. Remove from heat and add jello; mix well. Pour into jars and seal or pour into containers and keep in refrigerator.

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1 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cup diced rhubarb
2 1/2 cups sugar
8 oz can crushed pineapple, undrained
3 oz package strawberry jello

In pan, combine first 4 ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. Remove and stir in jello. Stir until dissolved. Pour into jars or freezer containers. Leave 1/2″ head space. Refrigerate or freeze.

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