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RE: [S-R] OT -- Food Related -- Canning

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  • Bill Tarkulich
    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
    Message 1 of 7 , Oct 5, 2004
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      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.
      Bill

      -----Original Message-----
      From: Caye Caswick [mailto:ccaswick@...]
      Sent: Monday, October 04, 2004 11:53 AM
      To: SLOVAK-ROOTS@yahoogroups.com
      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
      that.

      Caye



      --- Bratgirl54@... wrote:

      > 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
      > Ingredients:
      > 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
      >
      > Instructions:
      > 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
      > removed]
      >
      >




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