Spread hummus in a serving dish.
Slightly drain giardiniera and spoon evenly over hummus. Note: If giardiniera is too chunky, chop fine.
Top with Kalamata olives and feta cheese. Garnish with cilantro or parsley leaves. Serve with pita triangles or bruschetta crisps.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
ven to 400 degrees. Combine giardiniera and brine, 1/4 cup
oup will thicken during the canning process. At this point, I
izza crust. Top with capicola, giardiniera, and shiitake mushrooms. Cover capicola
erries.).
Make sure your canning equipment is scrupulously clean, and
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
Chop large pieces of giardiniera if needed. Combine all ingredients and chill until ready for use.
Chill time is cook time.
combine the achiote paste, chiles, canning sauce, oil and 3/4
Combine zucchini, onions, green and red peppers and salt in large cooker; mix well and let stand overnight. Drain and rinse good with cold water. Add remaining ingredients and boil 20 to 30 minutes. Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.
In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.
nd fill 5 clean pint canning jars or 2 quart and
DO NOT ADD CORNSTARCH BEFORE CANNING.
ater-bath method. (For complete canning directions, she recommends The Big
enter is pressed.
THIS RECIPE YIELDS 7 QUARTS!
half pint from this recipe.
team-pressure canner.
This recipe is for a single quart
anned tidbits of pineapple to recipe for a sweeter flavor, or
hould be noted that this recipe says you can keep the
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.