|Greene on Greens|
|by Bert Greene|
Winner of a 1985 Tastemaker Award, Bert Greene's vegetable cookbook is loaded with 450 recipes for vegetable soups, casseroles, crepes, quiches, s...
Results 1 - 10 of 91 for canned greens
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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.
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). ...
Mix ingredients and bring to a boil. Add beans and boil 30 minutes. Put in cans and seal.
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.
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 ...
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. ...
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 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.
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 ...
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 ...
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