I just use a can opener - the old pry type. There is enough of a lip on the
lid to grab onto. Since you're going to throw it away anyhow, it doesn't
really matter if you bend it a bit.
From: Caye Caswick [mailto:ccaswick@...
Sent: Monday, October 04, 2004 11:53 AM
Subject: Re: [S-R] OT -- Food Related -- Canning
I made a batch-o-this yesterday -- my neighbor
actually asked me what's cookin . . . smelled so
delicious -- used a combo of Honey Crisp and Empire
apples -- both are tart-crisp-juicy -- so figured
they'd hold up to one hour of simmering. Since the
recipe was EXACTLY 6 quarts, I didn't have any left
over to try -- although the pickle juice was amazing.
Again thanks for the recipe.
Does anyone have any tricks/hints/clues as to how to
get a Ball/Kerr jar open once yer ready to sample your
"Beckey Homecky" skills? Read a ton about home
canning, but so far, nothing about what tool to use to
open the lids -- I'm guessing since you cannot reuse
them, maybe an old fashioned pointy can opener might
work, but if anyone has a better trick, I'd appreciate
> Here's a recipe my grandmother used a few times.
> Though we are Slovak, I'm
> not sure if the recipe is. Enjoy!
> Green Tomato and Apple Pickle
> 1-1/2 gallon green tomatoes, chopped
> 1/3 cup salt
> 1 large onion
> 2 quart chopped apples
> 1 bunch celery, chopped
> 2 teaspoon mustard seed
> 1 teaspoon cinnamon
> 1 teaspoon cloves
> 1 teaspoon allspice
> 2 pound sugar
> 1 quart vinegar
> Sprinkle the salt over the chopped tomatoes and let
> stand overnight. In the
> morning, drain and add chopped onion, celery and
> apples. Mix spices with the
> sugar and add vinegar. Add liquid to pickle mixture
> and simmer slowly for 1
> hour. Pack into hot jars and seal.
> [Non-text portions of this message have been
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