|Ovens of Brittany Cookbook|
|by Therese Allen|
Since the first Ovens of Brittany restaurant opened its doors in 1972, throngs of customers have enjoyed the menu and the ambience of this unique ...
1 - 10 of 32 for canning tomato
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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.
Boil tomatoes (skin and all, in wedges), parsley and onions; strain through a colander. Add remaining ingredients, making a paste with a little of ...
Garden fresh herbs ... and discard the tomato skins from your ... deal of tomato canning, you should ... or serve fresh as good home-made tomato sauce.
Wash and slice ... Adjust two piece canning lids according to ... mouth jars are easier to use for this recipe. Use as you normally would use green tomatoes.
Place tomatoes in colander or wire basket and dip into boiling water for 1/2 minute then plunk into cold water. Cut out stem ends and pull off skins. ...
Wash and pick ... Put through a tomato strainer, coarse sieve ... ladle into hot canning jars leaving 1-inch ... pressure canner. Add milk just before serving.
Slice tomatoes fairly thick. Stack in jar. Fill with hot water. Add 1 teaspoon salt. Process 7 minutes in hot water bath.
Combine in large pot: Simmer for 15-20 minutes. Add: Bring to boil. Pack into pint jars. Wipe rim. Put on lids. Process in boiling water bath 45 ...
Put through food processor or blender, then through colander. Put juice in kettle and add: 2 3/4 cups sugar, 1/2 cup flour and 1/4 cup salt. Make a ...
Drop tomatoes into ... of 1/2 cup canning salt to 2 ... seal. Process in a boiling water bath canner for 45 minutes or a pressure canner for 15 minutes.
Result Page: 1
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