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Make sure your canning equipment is scrupulously clean, and
0 minutes.
Sterilize pint canning jars and lids in boiling water
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Sterilize jars and lids in boiling water
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Sterilize the jars and lids in boiling water
pint-size wide mouth canning jars with cooking spray.
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Sterilize the jars and lids in boiling water
Sterilize the jars and lids in boiling
edium heat.
Sterilize the canning jars and lids in boiling water
f marmalade.
Sterilize the canning jars and lids in boiling water
o 2 hours.
Sterilize jars and lids in boiling water
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Put the jars in the oven until you
Preheat oven to 350 degrees F (175 degrees C).
Combine eggs, egg whites, and Greek yogurt in a bowl; beat by hand until thick and fluffy.
Spray cooking spray inside of canning jars. Layer sausage, bell pepper, and spinach into the 2 jars. Pour egg mixture evenly into each jar; fill to 3/4 full to allow room to rise. Place jars onto a small baking sheet.
Bake in the preheated oven until eggs are firm, 25 to 30 minutes. Remove from oven; cool for 5 to 10 minutes. Season with garlic powder, salt, and pepper.
Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.
Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
tore, pour into pint glass canning jars, cover with lids and rings
f the 6 half pint jars; gently press crumbles into the
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Pour into prepared canning jars, leaving about 1\" for head
-cup (250 ml) mason jars in a boiling water canner
terilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and
rack to keep jars off bottom of pot