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Results 11 - 20 of 87 for canning foods
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.
An average of 5 pounds ... the method of canning used. Table 1. Recommended process ... Source: USDA Agriculture Information Bulletin No. 539 1994
Make a syrup of sugar, salt, nutmeg, cinnamon and water. Bring to a boil for 1 minute. Add lemon juice. Put 1 1/2 cups of this in each jar ...
Cook syrup ingredients until thick. Add 3 tablespoons lemon juice. Pour over apples in jars. Seal. Process in canner for 20 minutes.
15. CANNING PEARS
Wash, pare and core pears. Run through grinder or processor until fine. Measure out 4 1/2 cups. Mix with 1 box of Sure-Jell. Bring to a ...
Pull beets when about the size of golf ball or bigger. Always hand twist off tops and leave on the roots. Wash and put in a large kettle. ...
Gather beans and wash 3 ... Add 1 teaspoon canning salt for each quart-size jars ... minutes. Remove the lid carefully (facing away from you).
18. CANNING PEACHES
Two to three pounds of ... each quart sized canning jar. To prepare syrup: Into ... headspace. Process pints for 20 minutes and quarts for 25 minutes.
Mix with 10 cups water and cook until thick on medium heat. Add 3 tablespoons lemon juice. Fill jars with prepared apples and pour mixture ...
20. CANNING PEACHES
Make a syrup, thin or medium as you wish. Put in one cracked peach pit for every quart of syrup. Boil 5 minutes and strain. This syrup is ...
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