|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
11 - 20 of 96 for green tomatoe canning
Mix vegetables and cook for 3 hours. (Tomatoes could be cut ... hours, add the tomato paste, sugar, canning salt, olive oil, ... water bath for 15 minutes.
Heat all ingredients, simmer until tomatoes and peppers are ... bath for 30 minutes - or the sauce may be frozen. Excellent with taco or tortilla chips.
Choose firm, small to medium green tomatoes (entirely green, not ... for 10 minutes. Makes five or six 1 pint jars, depending on size of vegetables used.
Cook onions, garlic, and green peppers in oil ... until liquified. Put tomatoes (just wash and ... 1 large can tomato paste for added ... brim, seal at once.
Make brine using ... of jar. Cook green beans 3 minutes ... saucer weighted to keep everything below brine. Cure 10 days at room temperature. Refrigerate.
Combine vegetables. Mix ... spice bag. Sterilize canning jars. Pack hot ... jar rims. Adjust lids. Process 5 minutes in a boiling water bath. 3 pint jars.
Grand tomatoes, peppers and ... vinegar, water and white sugar. In cheese cloth bag, place all spices. Add drained vegetables and boil until thick. Then can.
Chop all vegetables like kraut. Pour salt over and soak 2 hours in ice cubes. Drain in colander. Boil 3 cups vinegar, 2 cups water, 5 cups sugar, 1 ...
Mix ingredients all together in a large kettle, simmer for 45 minutes. Press threw a sieve, to remove seeds and skins, return to the pot and add 1/2 ...
Mix together all ... until thickens to desired consistency. Fill sterilized canning jars, seal. Hot water bath 16 minutes for pints, 20 minutes for quarts.
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