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Results 1 - 10 of 73 for canning sauc
Chop onions and green peppers. Blanch and peel tomatoes. Cook onions and green peppers in oil until soft. Add tomatoes and cook until very ...
Remove seeds and cores from peppers. Cook peppers, onions, and garlic until soft in just enough water to prevent sticking. Press vegetables ...
Choose fresh, ripe tomatoes without ... into clean, hot canning jars (pints). Adjust caps and ... minutes in boiling water bath. Yields 5-6 pints.
Mix vegetables and cook for ... tomato paste, sugar, canning salt, olive oil, and in ... the top and process in hot water bath for 15 minutes.
Cook for 2 1/2 hours until soft. Makes 7 quarts juice. Put juice through a sieve. Boil juice and spice until thick. Add 4 (12 ounce) cans ...
Wash, half and cook tomatoes. (Add 2 cups of water to cook tomatoes in) until cooked down enough to run through food mill. Let set ...
An average of 5 pounds ... the method of canning used. Table 1. Recommended process ... Source: USDA Agriculture Information Bulletin No. 539 1994
Cook this over low heat in a heavy bottomed pan (a thin pan will scorch) for 1 1/2 hours or until thickened, stirring often. Then add: Cook ...
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 ...
Peel, core and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill while boiling ...
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