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the jars for 10 minutes once water returns to a boil. While the jars are processing, add the raisins and nuts to the remaining sauce, and reheat to boiling. Remove the sweet-and-sour jars and reheat the canner.

Pack the hot chutney into 7 half-pint jars. Leave ½-inch headspace.

Process for 10 minutes once water returns to a boil.

Cool jars. Check seals. Remove screw bands. Label. Store.

Freezer Coleslaw

Makes about 4 pints

1 medium cabbage

1 carrot

1 green pepper

2 tablespoons pickling salt

1 cup cider vinegar

1¼ cups sugar

¼ cup water

1 teaspoon celery seed

Shred the cabbage, carrot, and green pepper. Sprinkle with salt; mix well. Cover. Let stand for 1 hour.

Meanwhile, mix the vinegar, sugar, water, and celery seed in a saucepan. Bring to a boil. Boil 1 minute.

Rinse the vegetables with cold tap water and drain. Squeeze out as much water as possible.

Pour the brine over the cabbage mixture. Stir well. Cool.

Pack in straight-sided containers. Leave 1-inch headspace. Seal. Freeze. Defrost and store in the refrigerator before serving.

German Pickle Relish

Makes about 7 pints

2 quarts finely chopped or ground cabbage

1 quart ground green tomatoes

2 sweet red peppers, finely chopped

1 quart sliced onions

1 tablespoon celery seed

1 tablespoon pickling salt

¼ teaspoon pepper

12 whole cloves

½ cup mustard seed

4½ cups sugar

1 quart cider vinegar

1 teaspoon turmeric

Mix together the cabbage, green tomatoes, peppers, and onions.

Combine the vegetables with the remaining ingredients, except turmeric, in a large saucepan. Heat to boiling. Simmer until cabbage is very tender (about 1 hour). Meanwhile, fill the canner with hot tap water. Prepare lids. Sterilize jars by boiling in canner for 10 minutes.

Remove relish from the heat when done. Stir in turmeric.

Pack the relish in hot jars. Leave 1-inch headspace.

Put filled jars in preheated canner. Process for 10 minutes once water has returned to a boil.

Cool jars. Check seals. Remove screw bands. Label. Store.

Zucchini Relish

Makes about 7 pints

5 tablespoons pickling salt

10 cups finely chopped zucchini

4 cups finely chopped onions

1 green pepper, finely chopped

1 red pepper, finely chopped

2½ cups white vinegar

1 large cayenne pepper with seeds

1 tablespoon nutmeg

1 tablespoon dry mustard

1 tablespoon turmeric

1 tablespoon cornstarch

½ teaspoon pepper

2 teaspoons celery salt

4½ cups sugar

Sprinkle salt over the vegetables in a large bowl. Mix well. Let stand overnight.

Drain the vegetables. Rinse thoroughly with cold tap water. Drain again.

Place the vegetables in a large kettle with the remaining ingredients. (Purée the cayenne pepper in blender with a little of the vinegar for better flavor.) Bring to a boil. Simmer for 30 to 45 minutes until thick. Meanwhile fill the canner with hot tap water. Prepare lids. Sterilize jars by boiling in canner for 10 minutes.

Pack jars. Leave ½-inch headspace.

Process for 10 minutes once water has returned to a boil.

Cool jars. Check seals. Remove screw bands. Label. Store.

Sauerkraut

Makes 7 pints

5 pounds cabbage

3 tablespoons pickling salt

12 juniper berries

½ cup dry white wine

Shred the cabbage. Layer the cabbage, salt, and juniper berries (3 per layer) in a large crock or bowl that holds at least 1 gallon. Tap every other layer with a potato masher to get rid of trapped air bubbles. Cover with a clean cloth and weigh down with a heavy plate. Place a jar or can on the plate, if necessary. Place this container in another pan to collect fermenting juices that overflow. Place in an area that remains between 65°F and 75°F.

By the next day, brine will form and cover the cabbage. By the second day, scum will start to form. On the second day, pour the wine over everything.

Rinse the plate and cloth and replace each day.

Skim any scum that has formed after 2 weeks.

Skim again after 4 weeks.

tap with masher cover with cloth weigh down

To can (hot-pack only), fill the canner with hot tap water and preheat water in