Add water to your liking. When the vegetables are soft, have canning jars ready. Fill. Add 1 teaspoon salt to each jar and can in boiling water bath for 3 hours; if you have a pressure cooker, 90 minutes.
Makes about 25 quarts. Posted to MC-Recipe Digest V1 #214
Date: Fri, 23 Aug 1996 10:49:36 -0700
From: "jjacobs@psln.com" <jjacobs@psln.com>
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