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Post by carnation037 on Oct 9, 2008 18:38:54 GMT -6
moving up
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Post by carnation037 on Jun 25, 2008 17:15:05 GMT -6
babetteq, Welcome to the board. I have added a note at the very beginning of this catagory about the life span. My own thought is that if they are baked at the proper temperature and are eaten before the freshness expiration as indicated above, they should be fine.
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Post by carnation037 on Jun 25, 2008 17:03:24 GMT -6
from ps4159 « Thread Started on May 13, 2008, 4:14pm »
Chicken with Tarragon Mustard Cream
1 tsp extra virgin olive oil 2 4 ounce boneless, skinless chicken breasts 1/2 cup low sodium chicken stock 2 ounces goat cheese 2 tsp coarse ground mustard 1/4 cup 2% milk 1/8 tsp dried tarragon
Preheat oven to 300°F.
Heat oil in a large non-stick skillet over medium high heat. Add chicken breasts and allow to cook for about 2 - 3 minutes, without turning. Then, turn and cook for 2 minutes. (The surface should be seared brown on both sides.)
Remove the chicken and place on a sheet of foil to catch any juices and put in the preheated oven.
Deglaze the pan with the chicken stock and allow the sauce to reduce by about half.
Remove from the heat and add the goat cheese. Whisk in the cheese with the pan off of the heat until the sauce is smooth.
With the pan still off of the heat, add the mustard, milk and tarragon. Stir until the sauce is smooth.
Reduce the heat to low-medium and place the pan back on the burner. As the sauce slowly reheats remove the chicken breasts from the oven and place in the sauce. Turn frequently as the sauce and chicken breasts heat through (they are ready when the internal temperature is 160°F).
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Post by carnation037 on Jun 25, 2008 17:02:37 GMT -6
from ps4159 « Thread Started on May 13, 2008, 3:58pm »
CHICKEN SALAD PIE
3 c. chicken 1 c. diced celery ½ c. slivered almonds, toasted ½ t. salt 1 T. grated onion 2 T. fresh lemon juice 1 ½ c. mayonnaise 1 can water chestnuts, chopped 1 c. shredded cheese 1 8” pie shell
Mix all ingredients. Pour in pie shell. Bake 30 minutes at 375 degrees. Sprinkle cheese on top.
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Post by carnation037 on Jun 25, 2008 16:56:16 GMT -6
from Chris in NM « Thread Started on May 10, 2008, 7:51am »
Easy Pickled Asparagus
1 pound asparagus Juice from a 24 oz jar of dill pickles (Claussen Kosher Dill Spears recommended)
Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid and refrigerate at least 1 day. I would imagine you could do this with green beans, too.
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Post by carnation037 on Apr 10, 2008 23:55:04 GMT -6
from Genie on Nancys NewsLetter March 14th, 2003
Pickled Beets and Eggs for Tamara
l cup sugar l cup vinegar
Mix and cook in micro till sugar is dissolved. Add 2 cans or jars of beets, not pickled, just plain ones. Add boiled eggs and place in refrigerator for about 1 week.
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Post by carnation037 on Apr 10, 2008 23:53:09 GMT -6
From Nancys News Letter March 14th, 2003
Hi Nancy, Can I try this again?
Mom's Pickled Eggs
12 Large Hard Boiled eggs Cold water to cover
Brine
2 cups white vinegar 2 cups water 1/2 cup Granulated sugar 1 tsp. Table salt
Mixed pickling spice, tied in a double layer of cheese cloth.
Cover the eggs with water in a large sauce pan. Cover. Bring to a boil over medium heat-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell.
Layer whole eggs and onion rings in quart jars to with-in one inch of top.'
Brine: Combine vinegar, water, sugar and salt in a saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Remove from heat.
Add pickling spice. Swish bag around for about 1 minute. (I leave it a bit longer) remove bag. Pour brine over eggs to fill jars to with in 1/4 inch of top. Cover tightly. Let stand 2 weeks in refrigerator before serving. Serve chilled. I use small eggs. This makes 2 quarts.
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Post by carnation037 on Apr 10, 2008 23:51:51 GMT -6
RON'S AND PHIL'S WORLD FAMOUS PICKLED EGGS 1. Boil eggs to done - 15 min; remove shell, a dozen or two 2. 1/2 can or 1/2 box Schillings Pickling Spice - Boil in 2 cups Apple Cider Vinegar 3. Add 2 teaspoons of Tumeric to boiling vinegar - Simmer 5 min. 4. Place eggs in large glass jar. 5. Pour strained vinegar over eggs 6. Pour Distilled White Vinegar into jar to cover eggs. 7. Add pepperoncini or jalepeno peppers as option Refrigerate for 1-2 weeks. Eat with pretzels and Beer. Will keep for 6 months +. Can add more eggs later too. Thanks to RODaigh for this recipe! This recipe found at: bluegrassbanjo.org/p-eggs.html
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Post by carnation037 on Apr 10, 2008 23:50:34 GMT -6
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Post by carnation037 on Apr 10, 2008 23:49:08 GMT -6
Pickled Eggs, (red)
3 dozen hard boiled eggs, peeled 3 c. small cut or small whole canned beets and juice 1 quart white vinegar 2 large sliced onions 1 1/2 tbsp. yellow mustard seed 1 1/2 tbsp. dill seed 2 tbsp. pickling spice 1 tsp. red pepper flakes 1 tbsp. coarse ground black pepper 6 fresh peeled cloves of garlic
Put vinegar, onions, mustard seed, dill seed, pickling spice, pepper flakes, black pepper and garlic in a covered pot and simmer for 10 minutes. Add the beets and juice. Continue on a medium heat for 10 minutes. Place the eggs in a sterilized jar and cover with the hot pickling mixture until the eggs are completely covered. If there is not enough of the mixture, you may add some hot water to the vinegar solution. Refrigerate to marinate the eggs in this solution for 7 days before serving. Good for 2 months if kept in the refrigerator.
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Post by carnation037 on Apr 10, 2008 23:48:08 GMT -6
Pickled Eggs, old style
6 - 12 hard boiled eggs 1 16oz. can red beets. 1 c. cider vinegar 1 1/2 c. sugar salt
Drain juice from beets. Set beets aside. Place the beet juice, vinegar, sugar and salt in a saucepan and bring just to a boil. Add the beets. Remove from the heat and allow to cool. Peel the eggs. Add enough eggs to the beets/juice mixture so the eggs are covered with the mixture. Cover and refrigerate. Ready in 2 days.
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Post by carnation037 on Apr 10, 2008 23:46:56 GMT -6
Pickled Eggs « Thread Started on Nov 24, 2002, 11:42pm »
kclouser requested a pickled egg recipe without the red color.
Pickled Eggs, (not pink/red)
3 dozen hard boiled eggs, shelled and rinsed 2 tbsp. sugar 1 tbsp. pickling salt 2 tsp. mustard seed 12 whole cloves 6 bay leaves 6 chili peppers, optional 2 c. plus more, white vinegar
Place the eggs in a jar/container. Boil all the spices in the 2 c. of vinegar for 5 minutes. Pour the vinegar/spice mixture over top of the eggs. Fill to the top with extra vinegar. Cover. Let set at room temperature for 24 hours. Then refrigerate. Will be ready in 10 days. *Can't wait? boil a few of the eggs the vinegar/spice mixture, and let cool.
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Post by carnation037 on Apr 10, 2008 23:42:35 GMT -6
from April B. « Thread Started on Feb 21, 2003, 2:40pm »
Canned Bluegill
Canning Bluegill (use those tasty little fish easily)
Keeping those little bluegills and eating them will do two important things for you. First, it will get those little critters out of your favorite pond and give the remaining fish more food which will, in turn, make them bigger. Secondly, if you eat'em, with good crackers as snacks or in numerous other dishes, you will sate your appetite.
But how you gonna eat those little critters with all of those bones?
You simply scale them, leave the skin on, cut off the head (fins optional), remove the entrails, wash the body cavity good with cold, running water, and drain them.
When the fish are well drained, you stuff them in pint canning jars (with canning tops), add salt (maybe some other seasonings like powdered mustard), but no water, and cook them in a pressure cooker for 90 minutes, 10 pounds of pressure. This will make even the spinal bones edible and crunchy, like canned salmon.
Tighten the jar lids (hands only) when the cooking process is done and the jars are cool enough to handle. Store the jars in a cool, dark place.
Canned bluegills will eat well on any crackers, or as a sandwich with mayonnaise and mustard on the bread of your choice.
A fish loaf is right up their alley, but they also will give a fresh salad extra zip, and slide right into a fish a la king atmosphere.
A Tip or Two: Use a teaspoon to scale your fish and perform this task close to cold, running water to clear the scales occasionally. This process will work with larger fish, like suckers, but may require a little more cooking time. Use just enough water in the pressure cooker to have a good supply of steam, but as little water as possible. A little vinegar in the cooker will help avoid stains to the cooker
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Post by carnation037 on Apr 10, 2008 23:38:46 GMT -6
from chief_cook2 « Thread Started on May 2, 2003, 9:25pm »
Ripe Tomato Relish
24 ripe tomatoes (peeled and chopped) 6 sweet peppers -- chopped 6 hot peppers -- chopped 8 onions --- chopped 2 1/2 cups sugar 1/4 teaspoon allspice 1 pint vinegar 3 teaspoons salt 2 teaspoons celery salt 1/2 teaspoon cinnamon 1/4 teaspoon cloves
Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal
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Post by carnation037 on Apr 10, 2008 23:38:06 GMT -6
from chief_cook2 « Thread Started on May 2, 2003, 9:26pm »
Sweet Tomato Relish
40 ounces tomatoes (canned or fresh) 3 onions (chopped) 3 or 4 sliced sweet peppers 2 small hot peppers 2 cups sugar 1 cup of vinegar cloves and stick cinammon 1 teaspoon of salt
cook until desired thickness
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Post by carnation037 on Apr 10, 2008 23:33:01 GMT -6
from chief_cook2 « Thread Started on May 2, 2003, 9:27pm »
Jalapeño Sauce
5-6 hot jalapeño peppers (9-12 TAM mild) 1 gallon tomato, peeled 3 onions 4 bell peppers 3 cloves garlic 1/4 cup canning salt 1 tablespoon black pepper 1 cup white vinegar
(Makes: 11-12 pints)
Peel and cut up tomatoes. To peel tomatoes drop into boiling water, leave for 1 1/2 or 2 minutes, put into ice water. Chop other ingredients in food processor or by hand. Combine all ingredients and bring to boil. Simmer for 1 1/2-2 hours. Pour into jars, then seal.
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Post by carnation037 on Apr 10, 2008 23:31:04 GMT -6
from chief_cook2 « Thread Started on May 2, 2003, 9:28pm »
Apple Butter
3 LBS. tart cooking apples, peeled, cored, and sliced 1 cup apple juice 2-1/4 cups sugar 2 Tablespoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon vanilla 1/4 cup butter
-- In heavy saucepan toss together all ingredients. Simmer uncovered over medium-low heat, stirring occasionally, until apples are soft, about 45 minutes. Remove mixture to bowl. Mash apples and return mixture to pan. Continue simmering until mixture is smooth, about 45 minutes.
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Post by carnation037 on Apr 10, 2008 23:29:05 GMT -6
from chief_cook2 « Thread Started on May 2, 2003, 9:29pm »
Green Tomato Dill Pickles - Kosher Style
Green tomatoes Stalk celery Sweet green peppers Garlic 2 quarts water 1 quart vinegar 1 cup salt Dill
USE small, firm green tomatoes. Pack into sterilized jars. Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths. Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of top of the jar. Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes. These will be ready for use in 4-6 weeks. This amount of liquid fills 6 quarts.
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Post by carnation037 on Apr 10, 2008 23:26:53 GMT -6
from chief_cook2 « Thread Started on May 5, 2003, 12:38pm »
Beet Pickles
3 quarts peeled and cooked beets 2 cups sugar 2 sticks cinnamon 1 tablespoon whole allspice 1 1/2 teaspoons salt 3 1/2 cups vinegar 1 1/2 cups water
Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat. Simmer 5 minutes. Remove cinnamon sticks. Pack beets into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps.Process pints and quarts 30 minutes in a boiling water canner. Yield:about 6 pints or 3 quarts.
3 quarts peeled and cooked beets 2 cups sugar 2 sticks cinnamon 1 tablespoon whole allspice 1 1/2 teaspoons salt 3 1/2 cups vinegar 1 1/2 cups water
Combine all ingredients in a large saucepot. Bring mixture to a boil; reduce heat. Simmer 5 minutes. Remove cinnamon sticks. Pack beets into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps.Process pints and quarts 30 minutes in a boiling water canner. Yield:about 6 pints or 3 quarts.
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Post by carnation037 on Apr 10, 2008 23:24:29 GMT -6
from chief_cook2 « Thread Started on May 5, 2003, 12:40pm » Peach Pickles
8 pounds peaches, peeled 4 sticks cinnamon 2 tablespoons whole cloves, crushed 1 tablespoon grated fresh ginger 6 cups sugar 1 quart vinegar
Treat peaches to prevent darkening. Tie spices in a spice bag. Combine sugar, vinegar and spice bag in a large saucepot; boil 5 minutes. Drain peaches. Cook drained peaches in boiling syrup until they can be pierced with a fork, but not soft. Remove from heat and allow peaches to set in pickling liquid overnight to plump. Bring mixture to a boil. Remove spice bag. pack peaches into hot jars, leaving 1/4 inch headspace. ladle hot liquid over peaches, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 20 minutes in a boiling water canner. Yield: about 3 quarts
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Post by carnation037 on Apr 10, 2008 23:21:17 GMT -6
from chief_cook2 « Thread Started on May 22, 2003, 1:25pm »
**Ice Box Pickles**
7 cups sliced cucumbers 1 cup chopped onion (preferably Vidalia) 2 tablespoons of salt 1 cup apple cider vinegar 2 cups sugar 1 tsp celery seed
Mix all ingredients in large bowl. Refrigerate in jars for 24 hours before using.
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Post by carnation037 on Apr 10, 2008 23:18:34 GMT -6
Spiced Rhubarb Chutney
3/4 cup sugar 1/3 cup cider vinegar 1 tablespoon minced peeled fresh ginger 1 tablespoon ground garlic 1 teaspoon cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon dried crushed red pepper 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds) 1/2 cup (generous) chopped red onion 1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.) The chutney works well as an accompaniment to pork, chicken, duck, or lamb.
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Post by carnation037 on Apr 10, 2008 23:17:27 GMT -6
Marinated Mushrooms
7 lbs small whole mushrooms 1/2 cup lemon juice 2 cups Extra Virgin Olive Oil 2-1/2 cups White vinegar 1 tablespoon Oregano leaves 1 tablespoon Basil leaves 1/2 tablespoon whole caraway seeds 1 tablespoon Pickling salt 1/2 cup finely chopped onions 1/4 cup diced pimento 2 Garlic cloves, cut in quarters 25 Black peppercorns
Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, caraway seeds, and salt in a saucepan. Stir in onions and pimento and heat to boiling. Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace. Cap and Seal. Process in a water bath canner for 25 minutes.
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Post by carnation037 on Apr 10, 2008 23:16:17 GMT -6
Kirsched Cherries
6-lbs dark, sweet cherries 1-cup sugar 1-cup water 1/4 cup lemon juice 1-1/4-cups Kirsch
Wash and pit cherries. Combine sugar, water & lemon juice in a large pot. Bring to a boil; reduce heat to a simmer. Add cherries & simmer until hot throughout. Remove from heat; stir in Kirsch. Pack hot cherries into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over cherries, leaving 1/4 inch headspace. Remove air bubbles. Cap and seal. Process 10 minutes in a water bath canner. Yields 6 pints.
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Post by carnation037 on Apr 10, 2008 23:14:54 GMT -6
Mustard Pickles
1 quart small green tomatoes, cut into medium pieces 4 red bell peppers, cut into medium pieces 2 quarts small cucumbers, cut into medium pieces 1 head cauliflower, cut into medium pieces 1 quart small pickling onions 1 gallon cold water 2 cups salt 1 cup all-purpose flour 6 tablespoons dry mustard white granulated sugar 2 teaspoons celery seed 1 tablespoon turmeric cold white vinegar
Mix the tomatoes, peppers, cucumbers, cauliflower and onions together. Make brine of salt and water and pour over vegetables. Let stand 24 hours. Heat just to scalding point, then drain. Mix the flour, mustard, celery seed, turmeric, sugar and vinegar to make 2 quarts of the mixture. (Use equal amounts of sugar and vinegar when making) Cook until thickened, stirring constantly. Add the vegetables. Heat thoroughly and pour into sterilized, hot jars and seal. Process 10 minutes. Makes 4 pints.
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Post by carnation037 on Apr 10, 2008 23:14:05 GMT -6
Kosher Green Tomato Dill Pickles
small green tomatoes stalk celery sweet green peppers garlic 2 quarts water 1 quart white vinegar 1 cup pickling salt dill
Use small, firm green tomatoes. Pack into sterilized quart jars. To each quart jar add: a clove of garlic 1 stalk of celery 1 green pepper cut in 1/4's Make a brine of the water, vinegar and salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles leaving 1/2" space at top. Wipe rims. Cap and seal. Process in a water bath canner for 15 minutes. These will be ready for use in 4 to 6 weeks. This amount of liquid fills 6 quarts. Your yield will depend upon how many jars you have enough of the other ingredients for.
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Post by carnation037 on Apr 10, 2008 23:13:18 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:49pm » You can also use other summer squash in this recipe.
Zucchini Pickles
2 medium onions, thinly sliced 2 red or green bell peppers, skinned and seeded 2 qt. crosscut zucchini (1/2-inch thick slices) 1/4 C. salt 2 1/2 C. white or cider vinegar 2 C. sugar 1 tsp. dry mustard 1 tsp. turmeric 2 tsp. celery seed 1 cinnamon stick, broken up
Cut onion slices in half. Cut peppers into 1/4 x 1 1/2-inch strips. Combine zucchini, onions and peppers. Sprinkle with salt; cover with water. Let stand 2 hours. Drain vegetables; rinse with cold water; drain thoroughly. Combine vinegar, sugar and remaining ingredients in a large pot. Bring to a boil; reduce heat and simmer 10 minutes. Add vegetables and return to boil. Remove from heat immediately. Quickly ladle vegetables and liquid into clean, hot jars, leaving 1/2-inch headspace. Seal and process in boiling water bath for 10 minutes. Yields 4 pints.
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Post by carnation037 on Apr 10, 2008 23:12:21 GMT -6
from chief_cook2 Vegetable Soup « Thread Started on Dec 29, 2002, 10:47pm »
Vegetable Soup
1 peck tomatoes 10 onions 2 qt. corn 2 qt. Lima beans 2 bunches celery 5 qt. water 1 large head cabbage, shredded 2 C. carrots, diced or ground 3 red bell peppers, chopped 2 green bell pepper, chopped 1 C. salt 1 tsp. pepper
Cook beans separately. When almost soft, add carrots and celery. Cook 10 minutes. Add other vegetables and seasonings. Cook slowly until all vegetables are tender. Place in sterilized jars and seal. Makes approximately 10 quarts.
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Post by carnation037 on Apr 10, 2008 23:11:18 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:46pm »
Sweet Pumpkin Pickles
6 cups prepared pumpkin, see below 2 cups white vinegar 2 cups white granulated sugar 2 large cinnamon sticks
Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp. Place pumpkin cubes in a colander. Set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, approximately 5 to 7 minutes. Drain. Simmer vinegar, sugar and cinnamon for 15 minutes. Add pumpkin and simmer for 3 minutes. Set aside for 24 hours. Heat and simmer 5 minutes more. Remove cinnamon sticks. Pack boiling hot in hot clean canning jars, leaving 1/2-inch headroom. Adjust lids and process in hot water bath for 10 minutes. Makes 3 pints.
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Post by carnation037 on Apr 10, 2008 23:09:58 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:44pm »
Ro-Tel Tomatoes
1 gallon ripe tomatoes, peeled and chopped 2 large green bell peppers, chopped 8 hot peppers, chopped 3/4 C. vinegar 3/4 C. sugar 1 1/2 Tbsp. salt
Mix together and cook 45 minutes. Put in hot sterilized jars. Seal and process in hot water bath for 10 minutes.
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