|The Professional Pastry Chef|
|by Bo Friberg|
Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen.
Results 11 - 18 of 18 for canning okra
Heat water, vinegar ... and pack raw okra into canning jars. Add a ... to cool in pot before removing. Unused prepared mixture can be kept for later use.
Stuff okra into clean jars ... water bath or 300 degree oven until okra changes color. Remove and let sit to cool and seal. Ready to eat in about 2 weeks.
For each pint ... jar, pack washed okra in jars; do ... and seal jars. Allow to stand two weeks before eating. Chill before serving. Makes about 4 pints.
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 ...
Pack okra in jars with ... and salt. Bring mixture to a boil. Simmer for 5 minutes. Pour over okra in jars while boiling hot and seal. Makes 8-10 pints.
Heat jars to boiling, put garlic and okra in jar. Mix ... old recipe. Revised canning methods call for ... for more details on proper canning techniques.
Stuff okra in jars add ... cold water bath or 250 degree oven until hot and jars seal. This is also a good pickle recipe. Use cucumbers instead of okra.
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