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Results 71 - 80 of 174 for green onion canning
Mix all ingredients well. Pack in containers. Freeze.
72. CHILI SAUCE
Peel and chop vegetables. Cook until tender with spice bag. Add vinegar, salt and sugar. Cook until thick (approximately 4 hours). Put into ...
Cut up vegetables by hand - not food processor. Place in non-aluminum pot. Add salt. Let stand 6 hours or overnight. Drain and rinse. Add ...
74. ZUCCHINI RELISH
Use only fresh, firm medium ... seeds. Grind zucchini, onion, peppers. Mix together with canning salt and let stand in ... frozen instead of canned.
75. SALSA SAUCE
Simmer 30 to 45 minutes, stirring to prevent scorching. Bring to a full boil and add 5 tablespoons cornstarch dissolved in water. Mix ...
Grind vegetables, using largest cutting blade. Cover with salt and let stand several hours or overnight. Drain; press out brine. Makes 20 ...
77. CHILI SAUCE
Tie crushed red pepper and pickling spice in a spice bag. Combine first 5 ingredients; let stand overnight. Then drain but do not press ...
Pack cucumbers in quart jar; add garlic, red pepper, celery seed, onion, green pepper and dill. Cover with boiling mixture of remaining ingredients.
79. ZUCCHINI RELISH
Combine zucchini, onion and salt; let stand overnight. ... ingredients and cook for 30 minutes. Pour into clean hot jars and seal. Makes 7 pints.
Grind vegetables medium to coarse. Drain any juice. Combine sugar, vinegar and spices; boil 5 minutes. Add ground vegetables. Bring to a ...
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