Exactly as printed, 1915
We do not vouch for this recipe, as we are not able to verify it. It comes from Pomona, California. For three gallons of olives dissolve half a pound of concentrated lye in three gallons of water and add two pounds of salt. Let the olives remain in this two days. Draw off this liquid and replace with the same quantity of a fresh supply. Draw off this liquid and cover the olives with pure water, keeping them thus covered from five to eight days, renewing the water daily. When olives have lost their bitterness, drain, and cover with a brine made of one pound and a half of salt to three gallons of water. After two days draw off the brine and, finally, leave the olives in a fresh brine of a pound and a half of salt to nine quarts of water.
The olives may be put into fruit jars; fill these with brine to overflow, then put on rubbers and covers as in fruit canning. + 12 large ripe tomatoes 2 onions 3 green peppers 2 tablespoonfuls sugar
Canning, Preserving and Jelly Making, 1915. Public domain; transcription unaltered.