|The Great Scandinavian Baking Book|
|by Beatrice A. Ojakangas|
Beatrice Ojakangas, the author of Scandinavian Cooking and The Finnish Cookbook calls on her Scandinavian heritage and wide-ranging knowledge of S...
Tip: Try peppers alum for more results.
Results 1 - 10 of 15 for canning peppers alum
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Sort freshly picked ... sterilized quart sized canning jars. To each ... 1/8 teaspoon powdered alum, 1 large ... small hot red pepper. In a ... Claussen, Freeborn County Fair, Minnesota
Skin tomatoes; cook all ingredients for 1 1/2 hours, uncovered. Seal or freeze.
Mix all but cucumbers and bread, pour into jars. Cut cucumbers into jars (spears) and put rye bread on top. Set outside in sun 3 to 4 days. Remove ...
Chill cucumbers overnight ... 1/2 teaspoon powdered alum in each jar. ... while still boiling. Seal jars and store in cool place. Ready in 10 to 15 days.
Dissolve salt in ... the 2 bell peppers. Soak the ... and the powder alum for 20 minutes. ... for 30 minutes. Put in jars and seal. Makes about 6 pints.
Mix together and simmer 2 hours. Makes 10-12 pints. Process 20 minutes.
Boil 1 1/2 hours uncovered. Add 2 tablespoons or so cornstarch - stirred in last to thicken - can add more starch if you want to. Pour into hot jars ...
Fill clean, sterilized ... added the dill, peppers and garlic. Bring water, vinegar, canning salt and alum (also known as ... bath canner for 15 minutes.
Wash cucumbers; let ... add above amount alum, garlic, dill and red pepper. Combine salt, ... jars; put grape leaf in each jar; seal. Makes 6 to 8 quarts.
Blend together and cook 1 1/2 hours uncovered. Put into hot sterilized jars. Stir occasionally to keep from sticking.
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