|The Low-fat Epicure|
|by Sally Twentyman|
A collection of appetizing recipes--each of which derives less than twenty percent of its calories from fat--is culled from a popular newsletter a...
Results 1 - 10 of 43 for canning vegetables
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The amount of canning supplies will depend ... can blend other vegetables now, if desired ... Enjoy! You can't buy anything with this kind of great taste.
Mix all ingredients together until heated through. Hot pack into quart jars leaving 1 inch headspace and adjust 2 piece lids. Process in a pressure ...
Fry meat with macaroni until meat is well browned. Combine all ingredients in 20 quart pan. Heat. Put into quart jars. Process according to pressure ...
Cook for 2 1/2 hours until soft. Makes 7 quarts juice. Put juice through a sieve. Boil juice and spice until thick. Add 4 (12 ounce) cans tomato ...
Cook ingredients 1 hour. After mixture reaches the boiling point, add 4 (12 ounce) cans tomato paste. Bring to a boil, then can. Makes 10 quarts.
Mix above ingredients ... be put in canning kettle from canning ... (Don't remove the weight.) Normally this takes from 35 to 45 minutes for a large kettle.
Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquified. Put tomatoes (just wash and core leaving skins and ...
Mix zucchini, onions and salt. Let stand overnight. In A.M., rinse well and drain. Add all remaining ingredients, except cornstarch and mix well; ...
Mix all ingredients ... mustard seed 1 1/2 tsp. turmeric 6 c. vinegar Bring to a boil. Pour over vegetables and cook for 10-15 minutes. Pour and seal in jars.
In a large saucepan, saute onion, green pepper, garlic and celery in oil until limp. Add tomatoes, and tomato paste and simmer for 10 minutes. Add ...
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