I ask this question in another section but someone said would get more answers here?

Question

Looking for some old recipes for canning cooking ect, the old stuff grandmothers used. Like for cooking rabbit
Give you idea lol. I like to eat wild food. One is called Poke Salad.
1. Pick and clean the greens
2. Pick the leaves off greens and cut up to fine consistancy
3. Boil the leaves about hour then drain well and rense.
4. Boil them again and prepare for table with either onions, pepper, salt ect.
If you like Spinach you will love this lol.

Now for the stalks do not through away.
1. peel the stalks, this means strip the thin red skin off of them. You will have a greenish clear looking stalk lol.
2. cut stalks in inch long pieces, Batter like you would with Okra or other deep fried things.
3. Fry in deep frier till they are brown on all sides.
4. take off stove salt and pepper to taste and server.
They taste just like fryed okra.
True the leaves have a poision in them this is why you boil them twice, can boil them again if you want but not nessessary. The stalk only part that is bad is the thin red skin that you peal off them. Rest is good to go.
Now anyone else got any.

23 hours ago - 3 day(s) left to answer. - 6 answers
You can't

Alot of the old foods are real good lol, but they are getting lost i fear.
For example:
Pickled Watermellon rine, anyone remember this one lol and do you have the recipe for it.

Nswblue try you recipe with any wild game it works lol. except Beaver you do not need to par boil it .

How about the one for making the homemade soap our grandparents use to make outside in black pot over fire?

I am going to cut and paste all of your recipes into a file in my puter so i will not loose them again lol.
How about if I go bear, deer, elk, sheep, antilope hunting how do i cook the meat? I can cook and eat it lol but how about cooking so others can eat it?

How about the way up north pastes?

Answer 1

Ingredients (pickled watermelon rind)

1 lg watermelon (about 25 lb)
2 tb kosher salt
3 c sugar
2 c cider vinegar
1/2 inch length of fresh ginger,
- peeled
1/2 ts ground mace
2 sm cinnamon sticks
1 lemon, thinly sliced

Instructions

1. Cut watermelon in half; remove flesh and seeds. Using a metal spoon,
scrape rind to remove all traces of pink. Cut rind crosswise into
1-inch-wide strips. Using a vegetable peeler or a small sharp knife, peel
the green skin from the rind. Cut away any bruises or bad spots. Cut rind
into 2-inch lengths.

2. In a large nonreactive bowl, combine salt and 1 gallon cold water. Add
rind; let soak in brine overnight. Rinse rind 2 or 3 times in fresh cold
water and drain well.

3. Combine sugar and vinegar in a large nonreactive pot and heat until
sugar is dissolved. Fold an 8-by-16-inch piece of cheesecloth in half to
make a square; rinse and squeeze dry. Place, ginger, spices and lemon on
the cheesecloth. Tie cloth dosed with one end of a 12-inch piece of cotton
string. Tie a loop in the other end and slip it over the handle of a wooden
spoon. Suspend spice bag in the vinegar syrup by placing the spoon across
the top of the pot. Add the rind and return to a boil. Reduce heat, simmer
for 30 minutes, and let sit overnight. Discard spice bag.

4. Wash 7 one-pint canning jars, lids, and screw bands with hot, soapy
water and rinse well. Place jars upright on wire rack in the bottom of a
large pot. Fill pot with hot water until jars are submerged by 1 to 2
inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving
jars in water. Sterilize lids according to manufacturers instructions.

5. Using stainless-steel tongs, remove jars from water and place on a layer
of clean towels. With a slotted spoon, transfer rind to jars, leaving 3/4
inch of space beneath the rim. Pour hot syrup over rind, covering it by 1/4
inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic
chopstick or wooden skewer along inside of each jar to release any air
bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar,
turn screw band tightly without forcing.

6. Place a wire rack in the bottom of a large pot and fill part way with
hot water. Using a jar lifter, place jars upright on rack. Add enough hot
water to cover by 2 inches, and bring to a boil. Boil for 10 minutes.
Remove jars from water bath; let stand on clean dish towels for 24 hours.
Check cool jars for the slight indentation in the lids that indicates a
vacuum seal. Jars that do not seal properly or that leak during processing
should be stored in the refrigerator and pickles con- sumed within a week.
Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks. Store
opened jars in the refrigerator.

yields 7 pints

Answer 2

I do have a Watermelon Pickle recipe that I like, I found it in a cook book when I was trying to find something similar to what my Granny used to make. These aren't quite as perfect as her's was, but they're good. I also have a recipe for Woodchuck from my mother-in-law, if I can find it, I will post it later.

Aunt Louella's Watermelon Pickles
2 lbs. watermelon rind
1/2 Cup noniodized salt
4 Cups sugar
2 Cups white distilled vinegar
2 Cups water
1 lemon, thinly sliced
3 (3-inch) cinnamon sticks, broken in half
6 whole cloves

Remove outer green and inner pink portions from watermelon rind. Cut remaining rind into 1-inch squares. In a large bowl, combine 2 quarts water and salt, stirring until salt dissolves. Immerse rind pieces in brine; let stand in a cool place 6 hours or overnight. Drain; rinse with cold water. Drain again.
Place drained rind in a large saucepan; cover with cold water. Bring to a simmer; simmer only until tender, about 10 minutes. Do not overcook! Drain; set aside.
In same saucepan, combine sugar, vinegar, 2 cups water, lemon, cinnamon sticks and cloves. Bring to a simmer; simmer 10 minutes. Add cooked rind; simmer about 10 minutes or until rind is translucent.
To can: Pack hot rind into 3 clean, hot pint canning jars. Add 1 cinnamon piece and 1 whole clove to each jar; discard remaining cinnamon pieces and cloves. Fill each jar with boiling syrup, leaving 1/2 inch headspace. Wipe rims of jars with a clean damp cloth. Close jars with metal lids and ring bands. Place in a pot or kettle of boiling water, being sure that water covers lids. Cover pot; bring water to full boil. Begin counting processing time. At altitudes under 1000 feet, boil 10 minutes. Add 1 minute at 1000 feet; add 1 minute for each additional 1000 feet.

Answer 3

My Mom cooks wild onions. I believe they are just boiled until tender and seasoned with salt & pepper. Towards the end of cooking she will beat a couple of eggs and pour into the pot. Good stuff!

Answer 4

You shoot the rabbit - in rabbit season - clean/defurred it - take the entails out - wash repeatly - put in boiling water (cover) until meat is tender - then cool meat - cut rabbit up like you do chicken - fry like you do chicken - great with rice and salad!@

Answer 5

Try the "Whitehouse Cookbook" Really great OLD recipes, if you can understand the antiquated quantities.

Another superior source book(s) "The Fox Fire Books"

Answer 6

Don't have the rabbit on the site :)
But canning recipes? Yep, lots:

http://www.jannekes.eu/canning/index.html

Olives, jelly, lemonade, rumpot (preserving in alcohol) and more

Enjoy!