Pack beans loosely in sterilized jars, leaving an inch of headroom.
Bring remaining ingredients to a boil in a large pot.
Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
Process in hot water bath for 30 minutes.
Can be served heated in the liquid from the jar or drained and rinsed, then heated.
n a water bath. Since water evaporates at the boiling point, the water bath will
00b0F.
Prepare the water bath: Bring the water, salt, and baking soda
alt.
Make a ice water bath in a large bowl. You
not use too much water when boiling them, season the
an. Carefully pour enough boiling water in the roasting pan to
5 minutes. Squeeze out excess water.
Or place the cubed
Combine warm water, yeast and 1 tablespoon sugar.
repare a 165 degree F water bath.
For best results leave
Cook peelings and cores in 6 cups water for 20-30 minutes.
Strain through prepared cheesecloth or jelly bag.
Add water as needed, to strained juice, to obtain 7 cups liquid.
Add pectin (whisk works well) and bring to a rapid boil.
Add sugar, boil hard for 1 minute.
Note: If desired, food coloring can be added to juice for color.
Pour into sterile jars, leaving 1/8\" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.
an.
This is a water bath.
Bake until the center
n a small pot of water, bring to a boil and
ny residue.
Process in Water Bath for 10 minutes. After processing
Combine the tomatoes, peppers and onions and boil for 10 minutes.
Remove from heat and add remaining ingredients, mixing well.
Fill hot pint jars to 1/2 inch of the top. Process for 15 minutes in a hot water bath.
Let cool and remove bands and store in a cool dry place for up to 1 year.
Combine honey and water; stir until blended.
To prevent browning, soak apples, pears or other fruit for 30 seconds.
Bring to a boil water and cooking oil.
Immediately add flour. Place in pie plate and press in place.
Cook as needed for your particular recipe.
Place barley in a large saucepan. Pour boiling water over and simmer over low heat, covered, for about 1 hour.
Squeeze juice from fruit, reserving rinds.
Strain water from cooking the barley into a large bowl. Add the rinds of 1 lemon and 3 oranges. Add sugar. Allow to sit until completely cooled.
Strain liquid again to remove rinds. Add juices. Transfer to a jug or bottle and store in refrigerator.
Mix dry ingredients well.
Add boiling hot water and mix until smooth.
Should be thick.
Drop or form patties.
Fry in hot oil until brown on both sides.
Great with ham hocks and greens.
Mix corn meal and salt.
Add boiling hot water, enough to mix well.
Make into small cakes and cook in hot oil until brown.
Pour all juices and water into heavy cooking pot.
In a small