|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
51 - 60 of 157 for canning green peppers onions
Grate zucchini, pepper and onions together in food ... and add vegetables. Cook until squash turns clear (about 15 minutes). Pack into hot sterilized jars.
Cook about 20 minutes. Bottle and process 25 to 30 minutes.
Put in canner loose and cook until tender. Make paste of about 3 cups flour and 3 tablespoons tumeric powder, about 2 cups vinegar (more if needed). ...
Make brine using ... of water, slice onions, bell peppers, celery, carrot ... of jar. Cook green beans 3 minutes ... days at room temperature. Refrigerate.
Wash and slice ... bowl. Sprinkle with canning salt and cover. ... Store in refrigerator for 3 days before eating. Will keep indefinitely in refrigerator.
Combine cucumbers, green peppers, onions and salt with ... Store in covered ice cream pail in refrigerator. Keeps up to a year. Stir at least once a month.
Mix Group 1 and let stand on counter for 2 hours. Then drain. Mix Group 2. Bring to a boil. Let cool. Pour over drained cucumber mixture. Let sit in ...
Peel and chop tomatoes. Grind onions, peppers and celery. Combine ... minutes, stirring frequently. Remove spice bag, pour into sterilized jars and seal.
Step 1: Slice cucumbers thin. Combine with onions, peppers and salt in ... into hot jars. Seal immediately and allow to cool. Store in a cool, dark place.
Chopped tomatoes and onions. Sprinkle with ... ingredients except vinegar. Cover with vinegar and boil slowly for 1 hour. Seal in hot jars. Makes 6 pints.
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