Technique - Canning Newest Recipes

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Tomato Chutney

  • Posted by ADMIN on 09/26/2007
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Tomato Green Chile Salsa

  • Posted by ADMIN on 09/26/2007
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Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils Reduce heat and simmer for 20 minutes, stirring occasionally. Lade\le hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes f\at 0-1000 feet...


Tomato Juice

  • Posted by ADMIN on 09/26/2007
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Recipe via Meal-Master (tm) v8.05 Title: Tomato Juice Categories: Bawarch5 Yield: 1 servings 4 Juicy ripe tomatoes 1/2 ts Chat masala 1 ts Salt 3/4 ts Pepper powder 1 tb Sugar Quarter the tomatoes. Remove seeds with a small spoon. Keep aside. In a blender,...


Tomato Salsa (Using Paste Tomatoes)

  • Posted by ADMIN on 09/26/2007
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Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and...


Tomato Salsa (Using Slicing Tomatoes)

  • Posted by ADMIN on 09/26/2007
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Combine all ingredients in a large saucepan and bring the mixture to a boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude;...


Tomato Soup

  • Posted by ADMIN on 09/26/2007
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Wash; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through seive. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother...


Tomato Taco Sauce

  • Posted by ADMIN on 09/26/2007
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Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet altitude; 20 minutes at...


Tomatoe Puree

  • Posted by ADMIN on 09/26/2007
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Simmer all ingredients until soft. Press through sieve, season with salt and pepper. Pour into clean jars. Put on cap, screwing the band tight. Process 35 minutes in water bath, or 10 minutes at 5 lb. pressure.


Tomatoe Soup

  • Posted by ADMIN on 09/26/2007
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Boil until celery and onions are done. Then strain. Put back on stove and add the following mixture: (mix in a bowl together first) 8 tbs. ssalt, 16 tbs. sugar, 14 tbs. flour. Add to the strained tomatoe mixture. Boil 5 minutes, stirring to prevent sticking. Seal in jars. Makes 7 quarts,...


Tabasco Sauce

  • Posted by ADMIN on 09/26/2007
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Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add other ingredients. Simmer until blended. Pour into hot ball jars; seal at once. The sauce may be thinned, as used, with either vinegar or salad oil. *** This is from a very old book. I know it...


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