|50 Classic Trout Recipes|
|by Jane Bamforth|
The book opens with an illustrated guide to types of trout, including tips on choosing the best fish and how to prepare fresh fish for cooking.
1 - 10 of 27 for canning carrots
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To make brine, combine water, brine, bay leaves and sugar in a large stainless steel or enamel pot or plastic food bucket (do not use an aluminum ...
Ham or chicken ... and removed before canning. In a ... jar ring. Inspect seal (cap should be indented downward). Wash jar and store in a cool, dark place.
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 ...
Mix vegetables together with salt. Soak 3 hours. Drain. Add sugar, turmeric and enough vinegar to cover. Bring to a boil. Cook 15 minutes. Put in ...
Grind all ingredients in food processor and sprinkle salt over and let stand for 1 hour. Drain well. Bring to a boil Add squash mixture to liquid ...
In clean, hot jars place 1 or 2 garlic cloves, onion slice, large head of dill, and cucumbers. Cover to 1/2 inch of top with brine. Wipe rim. Screw ...
Place carrots, green beans, ... water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type. Makes 10 pints.
Pour brine over tomatoes. This makes enough brine for 6-7 quarts tomatoes. Add fresh dill if available. Ready to serve in six weeks.
Shred cabbage fine ... moisture. Add grated carrot and green pepper. ... over slaw while still a little warm. Place in plastic containers, seal and freeze.
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