1 1/2 to 2 cups concord grapes

1/2 cup sugar

Put in quart jar and cover with boiling water; seal.

Shake the jar a little to dissolve sugar.

1 gallon cucumbers

12 onions

4 peppers

1/2 canning salt

Grind the cucumbers, onions and peppers, stir in the salt and let set overnight.

4 cups white vinegar

6 cups sugar

1 T mustard seed

1 T turmeric

12 cloves

In large pan mix together the vinegar, sugar, mustard seed, turmeric and celery seed, bring to a boil and boil 5 minutes.

Add drained vegetables and simmer 20 minutes. Put in sterilized jars and seal.

Makes about 8 pints.

6 cups sugar

4 cups white vinegar

1/4 cup salt

2 onions

2 sticks celery

Peppers (optional)

Slice thin enough cucumbers for 3 quarts. Mix sugar and vinegar together and stir until sugar is dissolved. Mix rest of ingredients and let stand for 4 hours; put in glass jars leaving 1 1/2 inches on top of jar for expansion and freeze.

Place in large bowl

18 medium tomatoes, peeled cored, seeded and chopped (8cups)

2 cups minced celery

1 cup minced green pepper

1 cup finely chopped onion

Sprinkle with 1/3 cup salt and mix well.

Let stand 30 min, drain, rinse and drain again.

In large pan bring to boil

2 cup white vinegar

1 1/2 cups sugar

1 1/2 tsp mustard seed

1 tsp pepper

Simmer for 15 minutes, add vegetables and bring to boil.

Ladle hot relish into hot pint canning jars.

Process for 20 minutes in boiling water bath.

Makes 4 pints

36 ears of sweet corn

1 cup sugar

1 lb butter

1 pint half and half

Cut corn off cob and put in roaster, then mix in remaining ingredients.

Bake at 360 degrees for 1 hour. Stir every 15 -20 minutes.

Cool and put in freezer bags and freeze.

To use thaw and heat.