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Results 21 - 30 of 47 for canning vegetables
21. CUCUMBER RELISH
Remove and discard 1/16-inch from ... chop). Combine chopped vegetables in a large glass or ... 1/2 cup of canning salt and pour over vegetables. ... Makes about 6 pints.
Combine cucumbers, onions, green and ... hours. Prepare home canning jars and lids according to manufacturer's instructions. Drain vegetables thoroughly; press out liquid. Combine ... about 8 half-pint jars.
Place all ingredients in an old fashioned Glass Canning Jar; I use the “Ball” ... and the longer it sits, the better the dressing will taste.
From University of Minnesota Extension. ... it unsafe for canning. Wash jars, rings, and ... freshly picked, unblemished vegetables that are not over-ripe. Wash ... and process 50 minutes.
25. PEPPER RELISH
Wash vegetables in cold, running water. Remove ... hot 1/2 pint canning jars and adjust lids (have ... Leave for at least 3 weeks before using.
Choose firm, small to medium ... sugar. Mix with vegetables and cook over low heat ... or six 1 pint jars, depending on size of vegetables used.
27. PEAR BREAD
Preheat oven to 350 degrees. ... four greased pint canning jars 40 minutes, or until ... or eaten fresh. Makes Two loaves or four jars or bread.
28. PEPPER RELISH
Remove cores and seeds from peppers. Skin onions. Grind vegetables. In large pot, cover ... 10 minutes. Recipe halves well, same instructions.
Grind vegetables medium to coarse. Drain any ... minutes, stirring often. Don't let stick. Remove from heat and seal in jars. Makes about 3 1/2 pints.
Combine cucumbers and onions in ... Drain liquid from vegetables. Add vegetables to syrup ... through. Ladle into canning jars and seal at once.
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