|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
1 - 10 of 91 for canned greens
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Use large (3 quart) saucepan with lid. Fill with one half water and heat to boiling. Cut salt pork in small pieces (approximately 1/4 inch pieces). ...
Fry out fatback ... the beans were canned in. Add new ... water out as possible without them sticking. Of course, this means you really have to watch them.
Wash and cut beans. To every gallon of beans mix 1/2 cup vinegar and 5 tablespoons of salt in large kettle. Add beans and enough water to cover, stir ...
Grind tomatoes, red peppers, green peppers and onions. ... a good boil. Put in sterile hot jars. Makes 7 to 8 pints. Process 5 minutes in hot water bath.
Mix ingredients and bring to a boil. Add beans and boil 30 minutes. Put in cans and seal.
1 teaspoon salt per quart beans. 1 tablespoon sugar per quart beans. 1 cup vinegar per gallon beans. Cook for 30 minutes after starts boiling. Pack ...
Slice tomatoes, put into jars - quarts. Add 1 teaspoon pickling salt. Cover with hot tap water. Put into canner of hot water. Boil for 5 to 7 ...
Wash beans. Pack in jars cold. Boil a pot of water. 1 teaspoon salt in each jar. Rinse the jars in hot water. Boil lids - not rings. Put in canner. ...
Clean and wash peanuts. (If the peanuts are a little dry, soak in water overnight before canning.) Parboil peanuts 10 minutes in water, drain, pack ...
Wash as many green tomatoes as you want to can. Slice and ... green tomatoes in cornmeal or flour (your choice), place in hot oil and fry until golden brown.
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