Leave root and one-inch of stem on beets; scrub with a vegetable brush.Place beets in a saucepan; add water to cover. Bring to a boil; cover, reduce heat and simmer 30 to 35 minutes or until tender. ...
Combine cucumbers (unpeeled), slat and 1 gallon water in a crock.Let stand covered for 1 week.Drain.Place back into crock and pour boiling water over to cover.Let stand 24 hours; drain.Place back in ...
Combine fruit and sugar in a medium bowl.Set aside for 15 minutes.Stir in the Pectin for 3 minutes and let stand for 5 minutes.Put in freezer jars or freezer containers; be sure to leave 1/2-inch sp ...
Wash the okra, trim off their ends.Pack them tightly and vertically into hot, sterilized half-pint canning jars.(Pack the okra snugly to prevent them from floating and possibly spoiling the seal.)Ad ...
Mix vinegar and beet juice.Cook all ingredients until thickened.Add 1 can diced or small beets and 2 tablespoons melted oleo. ...
Fill gallon jar half full with sliced cucumbers. Put cloth with spices in center of jug. Finish filling with cucumbers. Add salt and alum. Fill with vinegar. Put top on jar and let stand 6 weeks. At ...
In a medium mixing bowl, combine all ingredients.Stir with fork or wire whisk until thoroughly combined.Store in refrigerator up to 1 week.Or freeze in 1 egg portions.In recipes, use 1/4 cup egg sub ...
Mix sugar, salt and vinegar and spices.Mix well until clear. Wash and sterilize jars.Pack cukes and onions into jar.Pour syrup over.Screw lids tightly.Refrigerate at least 5 days before using. ...
Combine water and baking soda in a glass.In another glass, combine soap, food coloring and vinegar.When ready for the eruption, add baking soda solution to the soap/vinegar solution and watch it foa ...
Mix water, vinegar and salt well.Put in quart jars dill, cloves, mustard seed and cloves of garlic.Pack pickles loose in jars.Pour cold brine over pickles (lided) and put into boiling water for 3 mi ...