Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
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.
combine the achiote paste, chiles, canning sauce, oil and 3/4
enter is pressed.
THIS RECIPE YIELDS 7 QUARTS!
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.
ot.
Pour into prepared canning jars, leaving about 1\" for
f a large stockpot or canning kettle and fill halfway with
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
oup will thicken during the canning process. At this point, I
pace, with 1 teaspoon of canning salt per quart and pressure
erries.).
Make sure your canning equipment is scrupulously clean, and
lace it in a quart canning jar. Fill jar with white
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.
If canning, sterilize 8 jars, lids and
he rice you choose. My recipe is specifically written for Uncle