Watermelon Rind Pickle – Canning and Preserving
bestcook 7 lb Watermelon rind; peeled 2 1/2 qt ;Water 1/3 c Salt 6 1/2 c…
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Vera’s Mince Meat – Canning and Preserving
2 1/2 lb Beef 2 1/2 lb Pork 2 lb Raisins 1 1/2 lb Apples…
Read MoreRhubarb and Fig Jam – Canning and Preserving
7 lb Rhubarb (abt. 6 quarts) — leaves removed — stalks trimmed — cut in…
Read MorePickled Kohlrabi – Canning and Preserving
3 Kohlrabi (abt. 1 qt.) -peeled, sliced 1/4″ thick 2 lg Carrots; peeled — cut…
Read MoreMango and Tamarind Chutney – Canning and Preserving
1/2 c Dried tamarind pulp; packed -or- 1/2 c Fresh lime juice; strained + 1/2…
Read MoreMango & Tamarind Chutney – Canning and Preserving
1/2 c Dried tamarind pulp; packed -or- 1/2 c Fresh lime juice; strained + 1/2…
Read MoreHeart Of Palm Pickles – Canning and Preserving
4 qt Tender hearts of palm 2 tb Salt 1 qt ;Cold water 1 oz…
Read MoreFire Balls – Canning and Preserving
14 lb Small green cherry tomatoes 4 Garlic cloves 4 Celery stalks 4 Hot red…
Read MoreDried Fig Jam – Canning and Preserving
28 oz Dried figs (used both -homemade and commercial) 5 c ;Water 1/2 c Fresh…
Read MoreCountry Chutney – Canning and Preserving
1 1/4 lb Parsnips 1 lb Apples (3 md.) -peeled, cored and sliced 1/2 lb…
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