|The Demiveg Cook Book|
|by David Scott|
An introduction to this cookbook gives information on nutrition and diet which is further used to create meals which cut out red meat altogether, ...
Tip: Try squash peppers for more results.
Results 1 - 8 of 8 for canning squash peppers
Mix and let ... soaking period, pour off water and rinse well. Mix: Mix and boil 1 minute. Add squash, bring to boil. Put in jars and seal. Yields: 8 pints.
Mix first 4 ... minutes. Add the squash mixture and bring ... Put in sterilized jars and seal. Pressure cook until pressure reaches 5 and cool for 1 hour.
In large container, combine squash, onions, peppers, and salt. ... headspace. Adjust caps. Process for 10 minutes in boiling water bath. Yield: 8 pints.
Combine zucchini, onions, green and red peppers and salt in ... Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.
Combine squash, onion, canning salt, and peppers; let stand ... together until sugar dissolves. Add drained vegetables. Cook 30 minutes. Put in sterilized jars.
Mix well and let set overnight, drain well. Mix and add squash, bring to slow boil. Simmer 30 minutes. Can while hot. (5 pints).
Grind all ingredients ... stand for 1 hour. Drain well. Bring to a boil Add squash mixture to liquid above and boil for 4 minutes. Put in jars and seal.
Mix squash and salt. Let ... 1 tsp. black pepper 1 tsp. turmeric ... cut lengthwise. NOTE: This amount takes 5 or 6 large zucchini squash, cut out seeds.
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