• Prep Time:
  • Cooking Time:
  • Serves: 1 Guide

Testing Jar Seals

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • After cooling jars for 12 to 24 hours, remove the screw bands and test
  • seals with one of the following options:
  • Option 1. Press the middle of the lid with a finger or thumb. If the lid
  • springs up when you release your finger the lid is unsealed.
  • Option 2. Tap the lid with the bottom of a teaspoon. If it makes a dull
  • sound, the lid is not sealed. If food is in contact with the underside of
  • the lid, it will also cause a dull sound. If the jar is sealed correctly,
  • it will make a ringing, high-pitched sound.
  • Option 3. Hold the jar at eye level and look across the lid. The lid should
  • be concave (curved down slightly in the center). If center of the lid is
  • either flat or bulging, it may not be sealed.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Testy Tempura
Categories: Seafood
Yield: 6 Servings

1 sm Eggplant; in 1/2" cubes
-or 1/2" thick fingers -or-
1 md Zucchini; 1/4" slices
6 Green onions; 'butterflied'
-(leave whole; green tops
-shredded lengthwise for 2/3
-of their length with knife)
2 sl Red onion; 1/4-inch thick,
-separated into rings
6 sm Fresh asparagus spears
1 md Sweet potato; scrubbed,
-unpeeled; cut in 6 diagonal
-slices; each slice halved
1 lb Medium shrimp; shelled,
-deveined; butterflied
Hot Tempura Sauce (see
2 qt Vegetable or peanut oil
1 c All-purpose flour
1 c Cornstarch
1/2 ts Baking powder
1 Egg yolk
1 c Cold water
1/2 c Crushed ice

Prepare vegetables and shrimp as noted in list of ingredients. (Peel
eggplace/zucchini if you wish). Prepare 'Hot Tempura Sauce' (see Index for
this recipe). In an electric wok, deep-fat fryer, or deep, heavy saucepan,
heat about 4 inches od oil to 375 degrees. When oil is hot and all
ingredients are ready, prepare batter: place flour, cornstarch and baking
powder in a bowl. Whisk egg yolk and water until just blended; add to dry
ingredients and mix only until blended. Stir in crushed ice. To fry, dip
pieces of food into batter 1 at a time then lower into hot oil; cook only a
few at a time, to keep batter lacy and to avoid overcrowding pan. Cook
foods until golden, then keep warm in a 250 degree oven on a papertowel
lined baking sheet until all done. Serve warm with sauce for dipping. Makes
6 servings.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?