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    You are in: Home / Cookbooks / Preserving & Canning
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    12 recipes in

    Preserving & Canning


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    This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar.

    Recipe #32727

    My Polish grandmother didn't use a recipe because she could remember the ratio of salt to water and processing time. This recipe uses 1/2 bushel cucumbers. A bushel is a "volume" measurement, 1/2 equals 4 gallons or 16 quarts. I cut the top off a gallon milk jug to "measure" the volume of cucumbers I have to determine the amount of brine and pickling solution I will need. After experimenting with other recipes, Dill Pickles from "Treasured Polish Recipes" are as I remembered my Nana's - dill not sour or spicy. If you aren't into canning - try Nana's - Polish Dill Pickles made in a Crock#36431 Prep time INCLUDES over night brining.

    Recipe #71111

    This sauce is great for homemade pizza. It is also great spooned over sautéed chicken with melted mozzarella

    Recipe #58708

    What could be better then homemade fresh tomato sauce for you dishes?

    Recipe #58706

    Fresh salsa for your dips or anything else you wish to use it with.

    Recipe #58707

    I got this recipe for the USDA on canning. It does not say to give a water bath so I don't think this recipe needs it, but if you want to, do it about 25 minutes in hot water bath.

    Recipe #58703

    2 Reviews |  By Mirj

    I got a jar of these pickle chips as a gift from my friend Cara, who got the recipe from her MIL Yardena. The minute I tasted these I knew I had to have the recipe. I love them with smoked turkey on rye, Diet Coke on the side.

    Recipe #87621

    Thats right, you cook it in the microwave! This came from a newspaper around 1994 and I'm still making it today. It is SUPER easy and delicious. We like to add steamed broccoli to ours when served. Enjoy.

    Recipe #97377

    I don't know who Betty is, but this is the best fried chicken recipe I have ever used. I've been using this recipe since 1990 when I found it in The Dallas Morning News food section.

    Recipe #52686

    40 Reviews |  By Derf

    Adds great taste to any salad or add crunch to your favourite soup.

    Recipe #36134

    2 Reviews |  By Malriah

    Fresh salsa that puts the bottled versions to shame. The fresher the ingredients the better the Salsa. The heat can be adjusted to taste by adding or subtracting peppers.

    Recipe #22097

    8 Reviews |  By Dave C

    A heaping spoonfull beside a hot steak or pork chops is all you need.Lasts about 2 weeks. ;-)

    Recipe #12478


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