Ready To Can

Handwritten recipe for Pepper Hash:

1 large head white cabbage
1 large white onions
6 sweet red peppers
1 tablespoon white mustard seed
Quart best cider vinegar
1 pint granulated sugar

Chop cabbage and the peppers very fine. Make a brine with half cup salt and enough cold water to cover the chopped vegetables and let soak overnight. The next morning cop the onions fine, drain the peppers and cabbage, and the other ingredients, and it is ready to can.

Found in "New Modern Illustrative Bookkeeping" by Charles Rittenhouse. Published by the American Book Company, 1918.


-Click to enlarge photos-