Sorry but my copy of that one went into my antique cookbook collection years ago. It's far too outdated to rely on.

Why not post the specific recipes you like?

Dave

OK, Dave: Here's Farm Journal's VICTORY RELISH

"Fruits and vegetables team together in many different relishes. None of them are more popular than Victory Relish. It goes by many names in various parts of the country. Some women call it a chutney, others a sauce. Its name is not important -- taste is what counts. And just about everyone who samples, praises it and takes a second helping."

"VICTORY RELISH"

Farm Journal's NOTE: Relish has zip -- cut down on spices if you prefer a milder taste.

20 large ripe tomatoes, peeled
8 pears, peeled and cored
8 peaches, peeled and pitted
6 large onions, peeled
2 sweet red peppers, cored
3 cups vinegar
4 cups sugar
2 Tblsp. salt
4 oz. whole pickling spices.

* Coarsely chop tomatoes; put pears, peaches, onions, and ppers through the coarse blade of the food chopper.
* Combine with vinegar, sugar, salt and spices, which have been tied loosely in a bag. Cook slowly, stirring occasionally, for about 2 hours or until mixture is thick.
* Ladle into hot, sterilized jars; seal at once. Process in boiling water bath (212 degrees F) 5 minutes. Makes about 8 pints."

(My Note: Although it's a bit late in the season for peaches, I can afford a few, because tomatoes and pears and red peppers are available either from our garden or the produce stand at a great price.)

(My Note: Nowadays I use a food processor. I also do a boiling water bath for a minimum of 10 minutes.)

Kathy

Here's Farm Journal's recipe for PEPPER SLAW:

"Takes the place of salad in a hurry-up sandwich-and-soup lunch.

12 large sweet green peppers
12 large sweet red peppers
12 large onions
2 large heads cabbage
1/4 cup salt
6 cups sugar
2 1/2 Tblsp. mustard seeds
2 1/2 Tblsp. celery seeds
Vinegar

* Discard pepper seeds. Chop peppers, onions and cabbage with coarse blade of food chopper.
* Add salt, mix, and let stand overnight. In the morning drain off brine.
* Add sugar and spices and mix well. Cover with cold vinegar and bring to a boil. Boil 15 - 30 minutes.
* Ladle into hot, sterilized jars; seal at once. Process in boiling water bath (212 degrees F) 5 minutes. Makes 14 pints."

(My note: I use food processor to chop vegetables. I also use boiling water bath for minimum of 10 minutes. And I only make half a recipe.)

Kathy, I have the cookbook you mention. I treasure it. Of course the recipes are outdated as to times, but many of the relishes and preserves are perfectly fine to use, if you follow current procedures.

The freezing section is also useful. Lots of tips for freezing things like bread dough and lots of good recipes. (Some are too "retro" for my taste now, but there's still a lot of good stuff there.)

I also have the Country Cookbook. Mine is the silver anniversary edition. Two pie cookbooks, the Country Fair Cookbook, with prize-winning recipes. A Breads book, and a Baking Book, with cookies, breads, pies, cakes.

I used to have many more of the Farm Journal Cookbooks but decided to thin my collection and GoodWilled a number of other titles. I kept my old Sunset All-Time Favorites, The Best of Sunset, and Kitchen Cabinet as well as the Sunset canning book. Still retro, but with a lot of West coast favorites suited to the region. And again, any canning recipe has to be updated. Some, of course, are no longer usable.

I do think it should be emphasized that a novice canner shouldn't rely upon the old canning books. But they are enjoyable to refer to as long as we keep in mind it's not 1970 (or whatever) and follow current standards.

Carol

kathy, I also have that Farm Journal Cookbook, along with their Pie Cookbook and the more general Country Cooking.

As Carol pointed out, some of their times are outdated, but many of the recipes are still perfectly good and safe to use, after adjustment to more modern times and techniques.

I also have an old "Blue Ribbon Recipes" that I thought was Farm Journal but it's actually something else. It has some good old fashioned recipes too.

My favorite is the Tomato Butter recipe from that book. It's got an inordinate amount of sugar, more like apple butter than bruschetta and it's really good. I'm at work and the book is at home, or I'd post the recipe. I'll be spending two days living with the grandkids while their parents are out of town and Saturday pressing cider and waiting for the farrier, so it'll be Sunday before I'm back here, but I'll check this thread....

As mentioned, beginners should not rely on outdated canning books and old recipes, but that doesn't render the books useless or unsafe. Many of the recipes are still perfectly safe. In fact, some of them are in the Ball Blue Book, word for word.

Other items, like jam, are simply fruit and sugar. Update your processing methods and time and it couldn't be different than the ones currently being used. It's all fruit and sugar.

Annie