|Cakes and Muffins (Food in Focus)|
|by Hazel King|
Examines cakes and muffins as food around the world, discussing how they are made and mass produced, their history, ingredients, and health aspects.
Results 1 - 10 of 34 for canning cabbage
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Take one cabbage, a large ... hot, pint size canning jars and seal ... prize winner from an 1880's southern cookbook, adapted to modern canning standards.
Sprinkle layers of chopped tomatoes, cabbage, onions, and ... pint or pint canning jars, leaving 1/4-inch ... needed). Makes about 8 pints or 16 1/2 pints.
Almost cover the above with water and simmer 1 hour. Put into sterilized jars and process 20 minutes in hot water bath or can be frozen. Add to ...
Cut off old ... off core. Shred cabbage. Pack cabbage ... and check seal. Allow to ferment in jars at least 6 to 8 weeks before using. Makes about 5 pints.
Peel off corn husks and be sure to remove all remnants of the silk. Rinse corn and cut off ends. In a large pot, boil 2-3 quarts of water. When water ...
Chop cabbage, green tomatoes, and peppers, mixing together. Put kraut in jars. Mix water and vinegar. Heat until water is boiling. Pour over kraut and seal.
Mix it all ... Place it in canning jars and seal. Or cool it and keep in freezer containers. Canning jars is best. This is great on top of cornbread and peas.
Sprinkle canning salt over shredded cabbage; let stand ... cabbage mixture. Put into freezer containers and freeze. Keeps 7 months and longer in freezer.
Grind vegetables using coarse blade, then sprinkle with salt. Let stand overnight; rinse and drain. Combine remaining ingredients. Pour over ...
Sprinkle salt over cabbage and let stand ... cream bucket as it will leak. Do not open for 6 weeks. Then put into canning jars and process for 15 minutes.
Result Page: 1
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