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Results 1 - 10 of 18 for canning grapes
In a 4 gallon crock ... a layer of grape leaves, then one of fresh ... 1 pound of canning or Kosher salt. Weigh down ... 1/4-inch headspace in jars.
Cut zucchini in 1 1/2 ... Place dill and grape leaves on top. Pour hot ... Adjust lids to seal; process for 15 minutes in boiling water bath.
Fill jars with all except brine. Bring brine to full boil. Fill jars and seal.
Wash cucumbers; let stand in ... Combine salt, water and vinegar; heat to boiling, fill jars; put grape leaf in each jar; seal. Makes 6 to 8 quarts.
Place a bed of grape leaves on bottom of crock. ... place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator.
Pack cucumbers in quart jars ... or garlic and grape leaves if you wish. Add ... cold water, seal tight, shake well and put on shelf. All done!
Boil canning salt, vinegar, and water. In ... dill and 1 grape leaf (1/2 on bottom, 1/2 ... always great! Hers were always crisp and fresh tasting.
Use a 2 gallon crock ... pickles, dill and grapes to the top. Stir brine ... top to weight them down into brine. Wait 5 to 6 days until ready.
Fill jars with pickles. Pour into jars and seal. (1 peppercorn per jar if desired.) I use about 1/4 or less of a pod of hot fresh pepper ...
Wash small, medium cucumbers. In ... clove of garlic, grape leaf (if desired) per jar ... Zinc lids work best, and wait 1 month before opening.
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