Results 1 - 10 of 73 for sauce canning

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Chop onions and green peppers. ... For a smooth sauce without chunks: If you have ... skins, seeds and vegetable chunks out. Then proceed as above.

Remove seeds and cores from ... make a smooth sauce. Pour into hot 1/2 ... jars. You will need about 1/2 lb. of sweet peppers per 1/2 pint jar.

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 ... optional (for thicker sauce). Bring to boil. Put ... cooker for 5 minutes, for 5 pounds of pressure. Makes 18 to 20 pints.



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 ... liquid for making sauce. Make your choice of ... the method of canning used. Table 1. Recommended process ... 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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