|The Williams-Sonoma Collection: Fish|
|by Shirley King|
From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly...
Tip: Try picante sauce for more results.
Results 1 - 10 of 18 for canning picante sauce
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Chop and combine all ingredients in a large pot. Bring to a boil and simmer 1 hour. Yields 12 pints.
Heat all ingredients, ... to thicken the sauce. When desired ... bath for 30 minutes - or the sauce may be frozen. Excellent with taco or tortilla chips.
Peel and chop ... (6 for hot sauce, 4 for ... lemon juice, cumin, canning salt and ground ... in jars. Makes 7 pints. (Roaster oven holds triple batch.)
Mix together and simmer 2 hours. Makes 10-12 pints. Process 20 minutes.
Peel tomatoes, chop vegetables, combine all ingredients and cook for approximately 1 1/2 hours, stirring often to keep it from sticking. Pour into ...
Peel and chop ... salt, celery seed, canning salt, cinnamon, mustard ... Seal and process in boiling water bath for 10 minutes. Yields about 12 to 14 pints.
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 ...
Chop all vegetables in the food processor (or blender). Place all ingredients and the brine mixture into a large stock pot. Cook at least 1 hour. ...
Blend together and cook 1 1/2 hours uncovered. Put into hot sterilized jars. Stir occasionally to keep from sticking.
Skin tomatoes; cook all ingredients for 1 1/2 hours, uncovered. Seal or freeze.
Result Page: 1
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