|The Entertaining Survival Guide|
|by Lora Brody|
It's time to pay back all those kind souls who fed you through years of graduate school, but you work full-time and you've never had two people to...
Results 1 - 10 of 82 for canning section
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Here's a recipe ... detailed instructions for canning Chili, No Beans, ... or canned kidney, pinto beans, elbow macaroni or wide egg noodles if desired.
Remove seeds and cores from peppers. Cook peppers, onions, and garlic until soft in just enough water to prevent sticking. Press vegetables through a ...
Choose fresh, ripe ... scorching. Pour into clean, hot canning jars (pints). Adjust caps and process for 15 minutes in boiling water bath. Yields 5-6 pints.
Combine prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (See Mexican tomato sauce for information on peeling chili ...
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.
Wipe tomatoes, cover ... into halves. When canning paste type tomatoes ... water bath for 50 minutes or for 25 minutes in a home pressure canner at 10 PSI.
Select ripe fresh ... Separate grapefruit into sections. Prepare a ... free place to cool. Check seals and store in a cool, dark place for up to 1 year.
When lentils are purchased in bulk, putting them up in jars is a great time saver over cooking individual meals. For the greens, choose kale, ...
Chop onions and green peppers. Blanch and peel tomatoes. Cook onions and green peppers in oil until soft. Add tomatoes and cook until very soft. Mash ...
An average of ... the method of canning used. Table 1. ... 1,000 ft: 10 lb. Above 1,000 ft: 15 lb. Source: USDA Agriculture Information Bulletin No. 539 1994
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