int jars and lids per Ball jar directions.
4.) Cool the
1-quart wide-mouth canning jar.
Layer the ingredients in
1-quart wide-mouth canning jar.
Layer the ingredients in
erries.).
Make sure your canning equipment is scrupulously clean, and
emon juice to each pint jar. Ladle the hot crushed tomatoes
Let all three cheeses get to room temperature.
With a blender, mix together all ingredients EXCEPT the nuts.
Shape into 1 or 2 balls (I always do 2 so that there are more nuts to go around).
Roll each cheese ball in nuts, place on a piece of waxed paper and put in the fridge to set up.
Serve with buttery crackers on the side.
ill clean, hot quart-sized canning jars with hot tomatoes, leaving
Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until they float to the top, 5 to 7 minutes. Drain water. Place in the refrigerator to cool, about 15 minutes.
Layer pesto, cucumbers, tomatoes, onions, tortellini, and mache into the canning jar; season with salt and pepper.
Chop all and mix with hands.
Form into ball and refrigerate for 1 to 2 days.
Sprinkle with paprika and serve with Ritz crackers.
Wash and lime cucumbers.
To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
On the stove, Boil: vinegar, water, and canning salt.
Pour over the other ingredients.
SEAL!
Keep some where cool for about 6 months.
As many quart jars as you feel, is as many servings as there will be.
In a medium bowl, stir together the cream cheese, raisins, bacon, green onions and sour cream.
Form into a ball, and wrap in plastic wrap. Refrigerate for at least 3 hours or overnight before serving.
To serve, place the cheese ball on a serving tray, and pour the mango chutney over it. Surround with crackers for dipping.
**Cook time does not include refrigeration time.
In a bowl, combine chutney, cream cheese and cherries.
Chill until firm.
Shape into a ball and roll in pecans.
Serve with assorted crackers, fruits and vegetables.
Yield: 1 cheese ball.
Gather fresh cabbage (is best).
Shred as desired.
Pack, not too tight, into sterilized jars.
To each quart jar, add canning or clean stock salt.
Pour briskly over this boiling water.
With stainless steel knife, punch out air.
Quickly seal jars and set aside.
In a few days, it will spoil but don't bother it.
In about 18 to 21 days, it is ready to use or replace lids with new ones and hot water bath for 5 minutes.
Remove and it seals.
This will keep for a long time.
nd add 1 clove per jar chopped!
Slice the jalapeno
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.
Mix together sugar, vinegar, salt, turmeric, celery seed and mustard seed.
Put into a jar.
Slice cucumbers and onions and put in jar.
Eat as desired.
Just keep adding cucumbers.
oiling water.
Taking one jar at a time, place as
nside the top of the jar).
Layer in a pint
pint-size wide mouth canning jars with cooking spray.
ime juice into each pint jar. Pack hot salsa into jars