Wash& scrape freshly dug potatoes and then rinse again thoroughly.
Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
Boil them 10 minutes, drain.
Add 1 teaspoon salt to each quart jar.
Cover with boiling water and leave 1\" head space.
Adjust caps.
Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
Recipe on page 40 of the Ball Blue Book canning& freezing guide.
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
erries.).
Make sure your canning equipment is scrupulously clean, and
Boil corn and cut off cob.
Put in hot sterilized quart canning jars.
Add 2 tablespoons of canning or pickling salt to each jar.
Fill to neck of jar with boiling water.
Seal.
In a medium saucepan, add potatoes and cover with water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. In same saucepan, melt Becel Buttery Taste margarine over medium heat and cook garlic, stirring for 1 minute or until fragrant.
Return potatoes to saucepan; mash. Stir in remaining ingredients.
More great recipes and their nutritional information can be found at Becel.ca.
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow
Boil potatoes over medium heat, uncovered for
00 degrees F. Bake the potatoes for 1 hour. Let the
o 425\u00b0F Rub the potatoes with olive oil, sprinkle with
bout 50 minutes or until potatoes are golden and tender. Meanwhile
Leave smal potatoes whole, cut large potatoes into quarters.
In a
Clean each potato thoroughly. Wrap each potato with a strip of bacon. Wrap in foil.
Place foil-wrapped potatoes on the grill and cook until fork tender, 45 minutes to one hour. Move potatoes occasionally to cook evenly.
Remove from foil and quarter. Sprinkle potatoes with olive oil, and fresh chopped cilantro. Salt and pepper to taste.
Preheat oven to 400 F.
Whip the cream until stiff.
Fold in the Havarti cheese and salt into the mashed potatoes.
Place the mashed potatoes in a buttered casserole dish.
Spread the whipped cream over the potatoes.
Bake, uncovered, in oven 15 to 20 minutes, or until golden brown.
6 servings.
Dining In-- A Collection Of Fine Recipes.
op out core.
Clean potatoes, no need to peel, but
Peel and slice potatoes.
Pack in clean canning pint or quart jars.
Add 1/2 teaspoon salt to each quart of potatoes.
Pour boiling water to fill each jar; seal.
Place in hot water bath for 20 minutes.
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
Preheat oven to 400\u00b0.
Peel and dice potatoes.
Salt and boil until done, not mushy.
Drain and place in 2-quart lightly greased casserole.
Preheat oven to 400\u00b0.
Slice potatoes lengthwise to make \"French Fries\".
Cook wings and first 6 ingredients over a low flame until tender.
Add 1 quart water, potatoes and rice.
Bring to a boil and then turn heat to low until rice is soft.
Can also be made with leftover meats and fish instead of wings.
Boil corn on the cob 5 minutes. Cut corn from cob. Boil green beans or lima beans 3 minutes. If using potatoes and onions, boil 4 minutes. Combine vegetables and seasoning, if using.
Pack hot vegetables into hot jars, leaving 1\" headspace. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1\" headspace. Remove air bubbles. Adjust caps. Process pints 1 hour, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam pressure canner.