|Strawberry Delights Cookbook|
|by Karen Jean Matsko Hood|
The king of berries and the pride of gardeners everywhere, the strawberry is the only berry that is synonymous with summertime.
Tip: Try red cabbage for more results.
1 - 10 of 10 for canning red cabbage
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.
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 all vegetables like kraut. Pour salt over and soak 2 hours in ice cubes. Drain in colander. Boil 3 cups vinegar, 2 cups water, 5 cups sugar, 1 ...
Combine vegetables. Mix ... spice bag. Sterilize canning jars. Pack hot ... jar rims. Adjust lids. Process 5 minutes in a boiling water bath. 3 pint jars.
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.
Grind vegetables, using largest cutting blade. Cover with salt and let stand several hours or overnight. Drain; press out brine. Makes 20 cups of ...
Combine chopped peppers, apples, cabbage and salt. Let ... seal, leaving head space. Return to hot water and process 10 minutes. Yields about 7 half pints.
Mix all ingredients and let stand 4 hours or overnight. Wash salt off real good 4 or 5 times. Then combine: 1 tbsp. celery seed 2 tbsp. mustard seed ...
Boil corn 5 ... chop and measure cabbage and peppers. Chop ... minutes (more salt and sugar may be added if desired). Pack into hot jars. Seal at once.
Wash and peel ... and finely chop cabbage and hot pepper. ... and peppers in canning pot. Add sugar. ... 2 to 3 days before eating. Makes about 30 pints.
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