|by Janet Hazen|
Essential to the world's oldest cuisines, unmistakable in its heady fragrance, lending vigor and character to the simplest and most complex of dis...
Results 1 - 3 of 3 for oven canning
Clean and remove ... seal in the oven. Cooks Note: ... longer recommends oven canning. However, a ... may be used instead of lemon juice or citric acid.
Fill clean, sterilized ... Bring water, vinegar, canning salt and alum ... finished. Preheat the oven to 200°F. Put ... water bath canner for 15 minutes.
Blend spices well ... middle shelf of oven. Bake at ... placed on shelf below to catch melted fat. While jerky is still warm, cut into strips with scissors.
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