|Biscuit Basket Lady Recipes from Vermont|
|by Mary-Jo Hewitt|
A delectable cookbook combines dozens of recipes for New England culinary specialties--including biscuits, breads, soups, casseroles, desserts, an...
11 - 20 of 70 for sauce for canning
Cook for 2 1/2 hours ... optional (for thicker sauce). Bring to ... Place in pressure cooker for 5 minutes, for 5 pounds of pressure. Makes 18 to 20 pints.
Chop tomatoes and ... chili in place of a kettle on the stove burner. Use sterilized jars and seal in recommended manner. Good for the family and as gifts.
Cook together, then cool. Put 1 cup sauce in can, then fill with steaks.
Chop all vegetables ... Put in hot canning jars with hot ... ready to eat sauce, add 1/4 ... rice is done. Very good with fried chicken and French fries.
In a large ... paste and simmer for 10 minutes. Add ... oregano, basil, Worcestershire sauce and sugar; simmer, ... water bath. Doubles and triples easily.
Place in large pan. Boil. Lower heat to thicken, about 1 hour. Cool slightly. Measure about 3 cups in blender. Whirl at high speed 1 minute. Can or ...
Combine all ingredients ... hours. Pour hot sauce into clean, sterilized ... process in pressure canner at 10 pounds pressure for 30 minutes. Yield: 14 pints.
Rich in nutrition ... chipotle peppers and sauce in a medium ... reduce heat; simmer for 5 minutes, stirring ... Carbohydrate 41g; Fiber 5g; Protein 5g.
This is a Louisiana Style Sauce Wearing rubber gloves, ... to a simmer for 5 minutes. Remove ... the consistency of your liking and bottle it up. . Smyth
Wash and cut ... in large pan, add celery and other ingredients. Boil 5 minutes, strain again and put in jars, seal. Put in hot water bath for 10 minutes.
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