Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 11 · column 5 of 6 · from the scan, no model involved
Squash Relish (Ball Blue Book) 12 cups grated or chopped yellow squash 4 cups chopped onions 2 large sweet green peppers, chopped 1 or 2 chilies, chopped (optional) 1 (4 ounce) jar chopped pimientos, drained 5 tablespoons salt 5 cups sugar 2 teaspoons mixed pickling spice 1 teaspoon turmeric 1 teaspoon celery seed 2 1/2 cups vinegar, 5 percent acidity
Combine vegetables and salt in a large kettle; mix well. Cover and let stand overnight. Prepare home canning jars and lids according to manufacturer’s instructions.
Drain vegetables, rinse with cold water and drain again. Return drained vegetables to large kettle. Combine sugar, spices, and vinegar in a saucepan; boil 5 minutes or until sugar dissolves. Pom* hot liquid over vegetables and boil 5 minutes. Pack hot relish into hot jars, leaving 1/4inch headspace. Adjust caps. Process pints 10 minutes in a boiling water bath canner. Yield: about 6 pints. Note: This is a very colorful relish to serve with black-eyed peas or red pinto beans. When cutting or seeding hot peppers, wear rubber gloves to prevent burning of hands. South-of-the-Border Zucchini 1 medium onion, diced 2 small green peppers 1/4 cup olive oil 2 cups fresh com, cut from cob
91.2%