|The ANTIOXIDANT VITAMIN COUNTER|
|by Annette B. Natow|
The authors of The Fat Counter explain antioxidants-- the nutrients that help combat aging, cancer, AIDS, and other immune function ailments--and ...
1 - 10 of 147 for squash pickles
With just enough water to cover, let the squash, onions, green ... onions and green peppers in jars. Cover with above mixture and "water bath" for 10 minutes.
Combine squash, onions and ... 1/4-inch headspace. Add 1 or 2 lumps of alum (optional) and adjust two piece caps. Process 15 minutes in a boiling water bath.
Combine squash, onions, green ... Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 15 minutes. Yield 5 pints.
Put squash in kitchen sink ... solution mixture over the squash. Seal with jar lid and cap. P.S. Remove pickling spice from vinegar mixture and discard.
Combine squash and onions, sprinkle ... vinegar mixture leaving 1/4 inch of headspace. Seal and process in boiling water bath for 15 minutes. Makes 4 pints.
Let stand 1 hour. Drain off liquid. Bring syrup to full rolling boil. Add mixture to syrup and boil again. Put in jars and seal.
Pour salt over first five ingredients and let set for 1 hour. Drain off excessive juice. Add vinegar, sugar and pickling spices. Bring to boil and ...
Mix vegetables with 1/2 to 1/4 cups pickling salt, set aside for 1 hour, then drain and rinse. Mix spices, sugar, vinegar in a granite pan. Bring to ...
Bring to hard boil. Then add to squash and bring to another boil. Put in jars and seal.
Mix salt and vegetables in a dish pan like you were getting ready to cook them. Set aside for 1 hour. Mix other ingredients and bring to a hard boil. ...
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