|The Complete Book of Food Counts|
|by Corinne T. Netzer|
A listing of thousands of foods features the calorie, carbohydrate, protein, cholesterol, sodium, fat, and fiber content for each food.
1 - 10 of 18 for home canning olives
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Wash, core and ... bottom of a canning jar and sprinkle ... cover. Store in refrigerator. Shake jar every few days. Refrigerate for 2 weeks before using.
Wash peppers. and slice 1/4 to 1/2 inch thick. Pack loosely in a jar with 1 bay leaf in each jar. Heat ingredients to a boil and pour over peppers in ...
This is an old traditional recipe for the most delicious cold-smoked salmon you’ll ever sink your teeth into. I found it up in Alaska many years ago ...
Mix vegetables and ... tomato paste, sugar, canning salt, olive oil, ... leaving 1/2 inch space from the top and process in hot water bath for 15 minutes.
Make brine using 3/4 cup sea salt, 1/4 cup cider vinegar, 10 cups of water, slice onions, bell peppers, celery, carrot and break cauliflower into ...
Fill pint jars with sliced peppers. In each jar put: 3-4 basil leave, pinch of Italian seasoning, 1 teaspoon salt, 2 cloves garlic, and 1 teaspoon ...
Dice peppers and ... drain. Cut up olives and add to ... oil. Set aside and stir occasionally. Press down into small jars, cap and store in refrigerator.
Wash peppers. Slice into rings. Put into large crock or stainless steel pan. Pour salt over peppers. Mix well. Cover with clean cloth. Let stand 12 ...
Approximately 1 1/2 ... 1 gallon. Wash olives and remove stems. ... the flavor. Boil together 4 cups of water with 2/3 cup of salt, let cool, add to jars.
Slice hot peppers ... and 2 cups canning salt. Let set ... drain well. Slice olives and add to ... jars. Process for 15 minutes in a boiling water bath.
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