|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
Tip: Try green beans vinegar for more results.
Results 1 - 10 of 14 for canning green beans vinegar
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Pack okra or green beans into jar. For ... dill sprig. Bring vinegar to a boil ... boiling water bath for 15 minutes. Store for at least 2 weeks before using.
Pack beans, lengthwise, into ... inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yields about 4 pints or 2 quarts.
Pack beans lengthwise into hot ... leaving 1/4 inch headspace. Remove air bubbles. Process pints and quarts 10 minutes in boiling water bath. Yield 4 pints.
Clean 4 pint ... fresh washed raw green beans in each jar. ... a boil the vinegar, water and ... 1/4-inch from top of jar. Can in hot water bath for 10 minutes.
Place carrots, green beans, lima beans, ... celery seeds and vinegar. Bring to ... complete seals unless closures are self-sealing type. Makes 10 pints.
Make brine using ... 1/4 cup cider vinegar, 10 cups ... of jar. Cook green beans 3 minutes and ... brine. Cure 10 days at room temperature. Refrigerate.
Pack beans, 1 clove garlic, head of dill and hot pepper in quart jars (beans should be room temperature). Cover with hot brine and water bath for 10 minutes.
Pack clean cut beans lengthwise into hot ... Process pints and quarts for 10 minutes in boiling water bath. Yield: 4 pints. Wait 4-6 weeks before opening.
Wash beans, drain, fill ... and garlic. Combine vinegar, water and ... Yields 7 to 8 pints. Note: Red pepper can be omitted if a more mild taste is desired.
Wash beans; cut ends ... jar. Mix water, vinegar, and salt ... water bath (after canning lids are screwed ... minutes. Do not eat for 2 weeks. Makes 6 pints.
Result Page: 1
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