Prepare the tomatoes: if the tomatoes are less than 3 inches in diameter, cut them into 1/4 inch slices. If they are greater than 3 inches in diameter, cut them in 1/4 inch slices, and then cut the ...
Put waterbath canner on, and bring to a boil. Wash, rinse and sterilize 8 jars, lids and rings. (I put my jars and rings in a 225 F oven and the lids in a small pot of water)Crush berries, one layer ...
Combine cider vinegar, water and pickling salt in a large pan. Bring to a boil while stirring occasionally. Cool to room temperature.Prepare 4 quart jars by putting your desired amount of dill, garl ...
Peel ginger and slice very thin on a slicer with the grain.Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat.Drain the water.Combine all othe ...
Simmer the three above ingredients in 1 pint (2 cups of water) for 20 minutes.Let stand for 1/2 hour.Strain through a sieve pressing well.Then, add enough water to the simmered ingredients to bring ...
Cook pasta ala dente and drain.Add remaining ingredients and stir gently.Chill.NOTE: I have also made this salad using diced pepperoni (about 1/2 cup) in place of the chicken.If you use the full 2 c ...
Heat 1 tbsp of the butter with the shallots in a saucepan over medium heat and cook until the shallots are tender, 3 to 4 minutes. Add the white wine and reduce to two tablespoons. Set the cranberri ...
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.(For canned beets, cook on stove until thoroughly heate ...
CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice.Cook, stirring constantly, until mixture thickens and boils for 1 minute.Stir in ...
In large bowl, stir together sugar, watermelon and lemon juice.Set aside for 10 minutes, stirring occasionally.In small saucepan, blend fruit pectin and water.Bring mixture to boil over high heat; b ...