Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPreserving - Chili Sauce
Famous Authors (View All Authors)
Preserving - Chili Sauce Post by :Andy_LJH Category :Learning Kitchen Author :Unknown Date :March 2012 Read :565

Click below to download : Preserving - Chili Sauce (Format : PDF)

Preserving - Chili Sauce

6 Quarts ripe tomatoes
6 Cups chopped celery (not to big, but not fine)
4 Cups chopped onions
1/2 cup pickling salt
5 cups sugar
2 cups white vinegar
1 1/2 Tbsp. mustard seed
1/8 teaspoon cayenne
2 Large Green peppers chopped


Combine tomatoes, celery and onions in nonreactive pan. Sprinkle with salt and let stand overnight. Remove juice; Do not stir.

Place vegetables into pressing kettle. Combine with remaining ingredients in a large stockpot. Boil stirring until sugar is dissolved. Boil slowly for 15 minutes. Pour into sterilized jars and seal.
If you like this book please share to your friends :
NEXT BOOKS

Preserving - Homemade Pizza Sauce Preserving - Homemade Pizza Sauce

Preserving - Homemade Pizza Sauce
1 qt. tomato juice 1 (8 oz.) can tomato sauce 1 tsp. oregano 2 Tbl. vegetable oil 1/2 tsp. garlic salt 1/4 cup brown sugar 1 tsp. basil 1/2 tsp. lemon juice Dash of pepper Combine all ingredients and simmer for one half hour. Place in pint jars and can at 5 lbs. pressure for 5 minutes.
PREVIOUS BOOKS

Preserving - Caramel Maple Pecan Preserving - Caramel Maple Pecan

Preserving - Caramel Maple Pecan
1-3/4 cups light corn syrup 2 cups maple syrup 1/4 cup water 1/ cup firmly backed brown sugar 3 cups coarsely chopped pecans, toasted Combine corn syrup, maple syrup, water and sugar in a 4 quart saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Simmer for 5 to 8 minutes, stirring occasionally. Stir in nuts. Immediately fill hot pint or half-pint jars with mixture, leaving 1/4 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT