Bertha’s Cucumber Pickles
A handwritten recipe for Bertha’s Cucumber Pickles, made with cider vinegar, mustard seed, mixed spices, onion, and a sweet-tart syrup before being packed into jars.
Category Canning & Preserves
Canning and preserving recipes saved in Aunt Bertha’s Recipe Box, including pickles, relishes, jams, preserves, and other tried-and-true ways of preserving the harvest.
Apple Butter Made Vermont Way
An old newspaper clipping shares a Vermont-style apple butter recipe made with fresh apples, cider, dark brown sugar, and warm spices. Slowly cooked until thick and rich, it's a traditional preserve made for filling jars.
Olave Pickles
A sweet green tomato and onion pickle seasoned with mustard, pepper, allspice and cloves.
Apple Butter
A simple Apple Butter recipe flavored with cinnamon, nutmeg, cloves, and allspice.
Katherine’s Bread & Butter Pickles
Sweet and spiced bread and butter pickles made with cucumbers, onions, and peppers.
Rhubarb Conserve
A typed recipe for Rhubarb Conserve—rhubarb, citrus, raisins, and almonds come together in a preserve that’s anything but ordinary.
Rhubarb Jam
A 1956 rhubarb jam recipe made with raspberry Jell-O, using just three simple ingredients.
Scott’s Sweet Pickles
A handwritten recipe for Scott’s Sweet Pickles—pack the jars, turn them every few days, and let two weeks do the rest.
Lizzie’s Dill Pickles
A handwritten recipe for Lizzie’s Dill Pickles—with a hot three-ingredient brine, one line of directions, and, curiously enough, no dill in sight.