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Results 21 - 30 of 87 for home canning
Boil tomatoes (skin and all, in wedges), parsley and onions; strain through a colander. Add remaining ingredients, making a paste with a ...
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 ...
Put all ingredients in an stainless steel stockpot (avoid enamel!) and heat through, stirring often. Process in a boiling water bath canner ...
Empty mustard into a bowl. In a food processor pulse all other ingredients until finely minced (not pureed). Add to mustard and mix. Cover ...
26. CANNING TOMATOES
Garden fresh herbs or dried ... deal of tomato canning, you should consider investing ... freeze, or serve fresh as good home-made tomato sauce.
27. VENISON CANNING
Mix bouillon as directed on ... garlic in each canning jar with small slice of ... 10 lbs pressure setting; pints 75 minutes, quarts 90 minutes.
28. CANNING TOMATOES
Place tomatoes in colander or wire basket and dip into boiling water for 1/2 minute then plunk into cold water. Cut out stem ends and pull ...
Cook beets until tender; cool. Peel. Cover cooked beets with above liquid. Simmer and pack in hot sterile jars and seal.
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 ...
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