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Full Online Book HomeLearning KitchenPreserving - Pickled Bologna
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Preserving - Pickled Bologna Post by :freewizard Category :Learning Kitchen Author :Unknown Date :March 2012 Read :547

Click below to download : Preserving - Pickled Bologna (Format : PDF)

Preserving - Pickled Bologna

1 chunk of balogna, cut into 1 inch pieces,about 2 lbs.
1 cup white wine vinegar
1/2 cup oil (either olive or good vegetable oil)
2 cloves diced garlic
1/4 cup chopped parsley.

Mix all together and place in container which can be sealed. Refrigerate at least overnight, shaking three or four times.
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Preserving - Pickled Pig's Feet Preserving - Pickled Pig's Feet

Preserving - Pickled Pig's Feet
8 pigs feet 1 onion -- sliced 1 carrot -- sliced 1 red pepper pod 1 bay leaf Sprig of parsley 1 tsp. whole cloves 1 tsp. dry mustard 1 tsp. celery seed 1/2 tsp. salt 3 or 4 peppercorns Vinegar Clean the pigs feet thoroughly. Split them with machete or cleaver, and then cut in half again, if you wish. Place in pan and cover with cold water and vinegar, allowing 1 cup of vinegar for each 3 cups of water. Add the remaining ingredients. Bring to a boil. Then cover and simmer gently until pigs feet are tender.

Preserving - Canned Chili Con Venison By Aarieli Preserving - Canned Chili Con Venison By Aarieli

Preserving - Canned Chili Con Venison By Aarieli
4 lbs. ground venison 4 cups chopped onion 2 cups chopped bell pepper 8 (16-oz.) cans chopped or stewed tomatoes 2 tablespoons each, salt, pepper and chili powder 1 teaspoon Paprika (optional) 1/4 cup sugar 4 whole bay leaves 1/4 tablespoon oil or shortening 4 cups hot water In a large pot, brown the meat in a little shortening. Stir in remaining ingredients and add the water. Bring to a boil,reduce heat and simmer for 30 minutes, stirring ccasionally. Remove the bay leaves and pack the mixture into hot jars, leaving 1-inch headspace. Adjust the lids and process in