August Canning Thread

[Beth]

I don't think we have one going yet. If I missed one, please redirect me.

Has anyone here canned mustard before? I made a hot beer mustard that I'm not terribly confident about -- had to add at least twice the beer to it that it called for (said to add more a drop at a time if too dry -- hah hah). We also decided to add some oriental mustard as part of the dry mustard and it was hot enough that we skipped the hot sauce. Then, I had to reprocess it -- it was full of bubbles when I pulled it out. I scooped it all out and heated it with still more beer and made sure it was all settled and no bubbles.

Well, I pulled it out of the canner the second time -- there are some tiny air pockets and the stuff seems very, very thick (like doesn't want tomove thick). I'm wondering if you have to make it even thinner? Do the whole mustard seeds expand and release air inthe canner even after being soaked in beer for 6-8 hours? Would the beer have possibly had some residual carbonation that was released in the canner? But why didn't it find it's way out of the jars in 15 minutes (they were half pint and half cup jars)? Maybe the mustard is too thick (was like an average cake batter when I sealed it in there)? It seemed like such a simple idea.... ;)

[NewMrsG]

Good timing - I'm starting to get ready to make pickles for the first time and have a question ...

Before you actually can/jar the pickles, you have to put them in brine for 2-3 weeks. The Ball Blue Book isn't very specific about the kind of container to use for this - any suggestions?? I'd need something that would hold about 20 pounds of cucumbers.

[Beth]

There are different styles of pickle making. Sounds like you are trying fermented or barrel style pickles, and those are different. I have only made what I think are called fresh pack pickles, where you put the cucumbers in the jars, pour brine over them, seal and process. Or bread and butters which are similar, but heated with the brine.

Anyway, I've got my Blue Book out. I've never made that style of pickel, but I'll look at what you're reading and see if I read it the same way if that would help.

[fci5767]

On the subject of pickles, does anyone have a recipe for half-sour pickles? They are my favorite and I can only find really expensive ones here at a gourmet shop.


Beth

[Beth]

On the subject of pickles, does anyone have a recipe for half-sour pickles? They are my favorite and I can only find really expensive ones here at a gourmet shop.


Beth
This recipe is from Pickles and Relishes -- I think we tried them when we first began canning, but it has been too long for me to remember them well. I remember grape leaves and weighting down the cucumbers.

Anrdrea's 3-Day Pickles (a half-sour dill)

1 gallon small pickling cucumbers
8 cups water
1/4 cup pickling salt
4 cloves garlic
4 bay leaves
6 dill heads
2 T dill seeds
8 grape leaves

Wash the cucumbers. Remove the blossom ends. Fill a gallonjar with the cucucmbers.

Combine the salt and water. Stir to dissolve salt.

Add the garlic cloves, bay leaves, dill heads, dill seeds and grape leaves to the jar of cucumbers. Pour the brine over the cucumbers. Cover with a weight to keep the cucumbers below the brine. Store at room temperature. If a scum forms, remove it daily. The pickles are done in about 3 days.

Pour brine off into a pan. Bring it to a boil. Cool. Pack the pickles in clean quart jars. Pour the brine over the pickles and store in the refrigerator. Makes 4 qts.

[tovie]

Has anyone here canned mustard before?

Out of curiosity I looked through my cookbooks as well as several library books I have laying around and then I googled this and I basically can't even find anything about canning mustard. All those charts out there for pickles and jam and bread and etc (Help! My whatever> did <whatever>! What did I do wrong?) but nothing on mustard (g)

Lots of mustard recipes, though. But the ones in all my books say refrigerate for X amount of time or freeze for longer storage. The online ones say about the same, if they gave that much info.

One of the google items was a post about canning mustard (sounded like it was actual recipes, though, and not advice/help) on some forum but I couldn't get the original post to come up for some reason and then I kind of gave up when Netscape crashed and I lost it all. (Mustard canning is not an easy term to google because mustard seeds and dry mustard are used in so many pickle/preserving recipes (bg)

Before you actually can/jar the pickles, you have to put them in brine for 2-3 weeks. The Ball Blue Book isn't very specific about the kind of container to use for this - any suggestions?? I'd need something that would hold about 20 pounds of cucumbers.

Your container needs to be what they call nonreactive, which is generally glass but stainless steel will work as well. Basically no aluminum or cast iron. Here's a couple of definitions off the web:

* Cookware made of glass, stainless steel, and other materials that do not react with acidic ingredients.

# Describes cooking and serving utensils which do not react with acids or brine to discolor food or form toxic substances. Nonreactive materials include flameproof glass, stainless steel, enameled steel and enameled iron.

I actually have two glass pickle crocks (not sure I want to know what those are going for nowadays <g>) but since my mom cleaned the basement I haven't been able to find the smaller one. So I usually end up splitting stuff between two smaller containers (since the big one is too big).

I'm not sure what the stand is on plastic, but I've used that as well. I have a big glass jar (had pickles in it originally from the bulk section) as well as a similar plastic one (again, had pickles in it originally, so I figured it should work <g>) and I use those. Those 5 gallon plastic buckets with lids -- make sure they're food grade -- are nice, too. Try asking at your favorite resaurant or maybe if you have a food services store near you.

Tovie

[Beth]

We opened a small jar of the mustard to see what is was like inside. It's like it dries out, because it's much thicker than when I put it in there. I had been thinking of doing small jars and giving it with homemade pretzels, but I don't think I'm comfortable with this. The little air bubbles almost seem to be around some of the mustard seeds, and I soaked them longer than called for because of our schedule yesterday.

Most of the recipes I have call for the mustard to be refrigerated. There may be a reason for that. I think I may give these away now or scrape it all into a large jar, add a little more liquid and put it in the fridge -- not sure I could store all the little ones very well. Not sure what to do. Well, I have a couple of pots to paint so I can get my plants out of the expensive ceramic ones I searched for weeks for -- the finish is falling off of them. :eek: :confused: Guess I have something else to do while I think about it.

[fci5767]

This recipe is from Pickles and Relishes -- I think we tried them when we first began canning, but it has been too long for me to remember them well. I remember grape leaves and weighting down the cucumbers.

Anrdrea's 3-Day Pickles (a half-sour dill)

1 gallon small pickling cucumbers
8 cups water
1/4 cup pickling salt
4 cloves garlic
4 bay leaves
6 dill heads
2 T dill seeds
8 grape leaves

Wash the cucumbers. Remove the blossom ends. Fill a gallonjar with the cucucmbers.

Combine the salt and water. Stir to dissolve salt.

Add the garlic cloves, bay leaves, dill heads, dill seeds and grape leaves to the jar of cucumbers. Pour the brine over the cucumbers. Cover with a weight to keep the cucumbers below the brine. Store at room temperature. If a scum forms, remove it daily. The pickles are done in about 3 days.

Pour brine off into a pan. Bring it to a boil. Cool. Pack the pickles in clean quart jars. Pour the brine over the pickles and store in the refrigerator. Makes 4 qts.


Thanks Beth. I may give it a try next weekend. I've never heard of dill heads. Are those the clusters of leaves (fronds?)

[Beth]

Dill heads are actually the bloom clusters, but I think they harvest them before they actually bloom. The whole thing is usually on a stem with some leaves.

Can you get grape leaves?

[fci5767]

I think I've seen grape leaves at Whole Foods. At least I think I have. I know I've never seen dill heads anywhere. I'll ask at the Farmer's Market.

[NewMrsG]

There are different styles of pickle making. Sounds like you are trying fermented or barrel style pickles, and those are different. I have only made what I think are called fresh pack pickles, where you put the cucumbers in the jars, pour brine over them, seal and process. Or bread and butters which are similar, but heated with the brine.

Anyway, I've got my Blue Book out. I've never made that style of pickel, but I'll look at what you're reading and see if I read it the same way if that would help.

Thanks Beth and Tovie.

I'd actually MUCH prefer to just brine in the cans to eliminate the other step. Since the Ball book described this other step for dill pickles, I'd assumed that was the way to do it. I'll have to search online for recipes/methods that don't require this!

Thanks!

[Varaile]

Does anyone have a tried and true recipe for refridgerator pickles? :confused:

My husband is the one who cans, but he's gone for a couple weeks and I discovered more than several cucumbers that needed to be picked NOW and I thought I might have enough to make a batch of these.

Or I suppose I could make a batch or relish... :rolleyes: Any good relish recipes out there? :)

TIA!

[2HUNGRY!]

Varaile, I don't have a tried and true recipe for pickles, but I did see a mighty good looking one in Sara Foster's new book if you're interested.

I've mostly been freezing up a storm, but I did manage to can two pints of peach butter and 2 and a half pints of blue berry syrup this weekend. They both seemed to come out pretty good, but I only tried a little of each.

Beth, I've never made mustard, sorry. That sounds frustrating though.

[Tiger]

I can mustard all the time with no problems. I've given it as gifts, like you said, with dipping prezels.
This recipe is excellent. It's great poured over a block of cream cheese and served as an appetizer. Guys go crazy over this. ;)

Hot Mustard Spread

1 cup cider vinegar
4 ounce can Coleman dry mustard (i've used Penzey's)
1/2 cup sugar
1/2 cup pure maple syrup
2 eggs, beaten

Combine vinegar and dry mustard; refrigerate, covered, overnight.
Place mustard mixture in top of double boiler. Add sugar, syrup and eggs, mix well. Cook 15 to 20 min. (until thick), stirring constantly. Refrigerate until time to serve. Makes 3 cups and lasts in refrigerator for several months.

To can, prepare cans and lids. Ladle hot mustard into jars, leaving 1/2" headspace. Place in boiling water bath for 15 minutes.
__________________

[donleyk]

Patty,

What makes the Hot Mustard Spread recipe hot? I'd love to make a kicked up mustard and noticed the title but no peppers or anything is added. Just curious... didn't think it meant temp since it calls for refrigeration. Thanks!

[Tiger]

I think it's the actual dry mustard that gives it a kick. :confused: Not too sure but I know I'm careful when putting it on a sandwich. Put too much and ouch!! :p

[cab321]

Ok, I need an answer ASAP as I am a huge procrastinator and very bad girl... :rolleyes: . My fair entries have to be in the office by Friday at 4:30pm and since they need to be shipped out there I need to mail them tomorrow.

I entered bread and butter pickles and if you don't turn in an entry they can ban you from entering anything in future years. But my pickles are all wrong. There is too much headspace (3/4 to 1 inch when the recipes call for 1/4) and the pickles are not covered in brine. They taste good, though.

Should I...

1) send them in and see what happens so that I don't get banned?

2) send them in but write 1/2 inch headspace in the recipe so that it doesn't look like I screwed up quite so badly and I don't get banned?

3) don't send them in because it will be embarassing to send substandard products to be judged? (Although whoever gets me for the swap will get them anyway)

Please help me!

[Beth]

My Bread and Butter recipe calls for 1/2 inch headspace. Want to use that one??? :D

[cab321]

Ok, it's done. I check my recipe and it was 1/2 headspace too! The Ball Blue Book recipes were all 1/4 inch. I packed them up and just need to get them to the post office tomorrow. I'm so nervous. The judging is on August 25th and 26th. Jams are the second day. We have free tickets to the fair, but I have teaching training on the 26th. Maybe we'll go on the weekend. I'll let you all know how it turns out though.

Yikes!

[Beth]

Best of luck to you. I think it's great to have entered something -- I've never entered anything anywhere -- other than a lemon cake at a neighborhood July 4th celebration whan I was a kid. :D

[donleyk]

I think it's the actual dry mustard that gives it a kick. :confused: Not too sure but I know I'm careful when putting it on a sandwich. Put too much and ouch!! :p

Thanks Patty. Guess I will play around with this.

[Beth]

I still have the mustard we made out on the counter. DH took a jar to work and he said apparently not many fans of hot mustard there, I may have a lifetime supply!

This recipe did not use any eggs. Do you think that is the difference between it and the ones that say to refrigerate?

[donleyk]

Beth, would you mind posting your mustard recipe? I like the idea of using beer. DH makes his own and it would be fun to be able to use his in making our own mustard.

I would like to scale down a couple of recipes and keep different ones on hand and to give away. Play around with using Jack Daniels and the like... ;)

[Beth]

Here's the recipe for the mustard. It says it can be refrigerated for 3 months or stored vaccum selaed for 1 year and may be frozen (doesn't say how long).

Spicy Beer Mustard

1 cup whole mustard seed
1 cup good beer or ale
1/4 cup white wine vinegar
3 cups dry English mustard
3/4 cup light brown sugar
1 tsp. Tabasco sauce
salt to taste

Combine mustard seed, beer and vinegar in a glass bowl. Cover and let stand 4 hours. Stir in remaining ingredients. Place in heavy saucepan over low heat. Cook, stirring constantly, for 10 minutes. Add beerm a drop or two at a time, if mixture seems too dry. Pour into hot sterilized jars. Cap and process in 15-minute boiling water bath.

I used a lot more beer -- probably 2 cups or so in all, and when I recanned and processed, it still wound up being very thick. I needed to add a little liquid to the jar we opened. If you make this, I'd be interested in whether yours keeps getting thick like that and whether you have air pockets around some of the seeds. I soaked my seeds longer, and they soaked up nearly all the liquid, so I didn't expect them to have much air in them. We also used some oriental hot mustard as part of the dry. I wonder if that made any difference -- didn't think it would. Let me know how yours goes.

[donleyk]

Thanks Beth!

Wow, I see what you mean about the life time supply! I have to get busy cutting this one down. I will report back.

[Beth]

Oops. Forgot to post that that is supposed to make 4 1/2 pint jars (4 cups), but I got about 5. That wouldn't be so bad for regular mustard, but that's a lot of mustard as hot as this one turned out.

[stefania4]

I canned for the first time last weekend - bread & butter pickles. I bought quart-size jars instead of pints, so I only ended up with 3 jars' worth. And on top of that, one didn't seal properly (I even tried it a second time) so I just tossed those pickles. Now they cure for 6 weeks in the basement and we'll see what happens!

This weekend I'm making another batch with a different recipe. Last weekend I used the Ball canning book recipe, and this week it's Sheila Lukins (not terribly different, but it calls for apple cider vinegar instead of white).

I think my next project will be canning cranberry applesauce. Does anyone have any experience with applesauce?

[cab321]

Stefania - You could have just put that unsealed jar in the fridge and eaten it over the next month. Since you are making pickles again I want to recommend this recipe. It was posted last year - I think Kayaksoup posted it - if anyone remembers feel free to correct me.

Carrie


Bread and Butter Pickles (makes about 7 pints)

4 qts unpeeled (6 lbs) sliced cucumbers (pickling works best)
1 1/2 cups sliced onions (1 lb)
2 largs cloves garlic
1/3 cup pickling salt
2 trays of ice cubes (I figure about 50 ice cubes, one version says 2 qts or 8 cups
4 1/2 cups sugar
1 1/2 tsp tumeric
1 1/2 tsp celery seeds
2 T mustard seeds
3 cups cider vinegar

Combine the cucumbers and onions. Add the garlic cloves and pickling salt and mix. Cover with ice and let stand 3 hours.
Rinse and drain. Remove the garlic.

Combine the sugar, tumeric, celery seeds, mustard seeds and vinegar in a large pot. Stir, then add the drained cucumbers and onions. Heat for 5 minutes.

Pack the pickles into hot, sterilized pint or quart jars, leaving 1/2 inch headspace. Seal. Process in boiling water bath canner 5 minutes for pints, 10 minutes for quarts. Cool on a rack (air circulation will help them cool faster).

To keep the processing time as short as possible, have the water boiling as you pack the jars, put all the hot jars in at the same time, and count the time as sioon as the water returns to a boil.

[stefania4]

Wow, thanks Carrie! I will definitely give that recipe a whirl.

Any thoughts on air bubbles and why they are bad? A few of the jars I made today have visible bubbles.

[Beth]

Don't know if I posted it, but that looks like my bread and butter recipe too. It must be an old classic, because I think I've found it in a number of sources. I encourage you to try it too. It's a great recipe.

The air bubbles are a concern fo a couple of reasons. One, they are pockets of trapped air where certain types of bacteria can survive. Two, one sign of spoilage is air bubbles in the product, caused by gasses given off by growing bacteria. Trapped air bubbles may make it harder to know if something has spoiled. There may be other reasons (aesthetics, etc.), but that's what I remember.

[donleyk]

I made Beth's Spicy Beer Mustard this weekend and I will say OH MY! It is yummy (and spicy). I reduced the recipe to a 4th. It made 3 small jars. And, as Beth mention, I needed a lot more beer. I also let the seed soak longer then indicated. I didn't have any trouble with bubbles.

Next is the recipe that Patty posted. I will probably sub honey for the maple syrup though. I'll report back.

Oh, while I am at it I made bread and butter pickles from the Ball Blue book, I've made this recipe before and am happy with it.

I also made dill pickles last night using the Small Batch Perserve book. Haven't tried them yet but I like the yield, 4 pints. We don't eat as many dill pickles as B&B pickles.

[Beth]

Kim, thanks for posting your results. Maybe we'll try again. Did you process yours, and if so, did it thicken up again when you did? If not, I'm thinking the hot mustard must have something to do with that.

Also, did you use yellow or brown mustard seeds? I used mostly brown, but didn't have enough and also used some yellow. I wonder if those larger yellow ones gave off little air bubbles.

Can you taste the beer in yuors? I think the hot mustard over powered it in ours.

Since you seem happy with yours and encouraged to try more, we may have to try again.

[donleyk]

Yes, I processed 2 of the jars. They don't seem to have thickened any more than the one I kept out. (I tried eyeballing the amount and thought, surely, I don't have 3 jars worth and prepared only 2 lids :rolleyes: but of course, I had 3 jars worth.) But that is okay, I will be able to compare them now.

All brown. And I had just enough. I used Pensey's Canadian mustard instead of the english the recipe called for.

No, I wasted that Corona. :D DH has an Octoberfest brewing now so I may see if that comes through but really, for me, the spicy mustard is all I can taste.

[jimjimmerjim]

There is a recipe on Epicurious on making pickled peaches that I am thinking of trying.

Has anyone ever canned pickled peaches before? I think they might be good to have with poultry or pork, but before I get too into it I would like to hear if any of you have made them before.

I make pickled asparagus every year and it is a real hit. Especially with the Martini and Bloodly Mary drinkers I know. If anyone is interested in that recipe I can post it.

[donleyk]

That would be great. We are expecting a huge crop next year and we've only eaten it fresh so far. Thanks!

Can't help with the peaches. I may can peaches not pickle them.

[jimjimmerjim]

PICKLED ASPARAGUS

3 cups distilled white vinegar
3 cups water
2 teaspoons salt
4 tablespoons sugar
3 pounds asparagus, trimmed and washed
2 teaspoons pickling spice
12 whole black peppercorns
4 cloves garlic, peeled
4 small dried Thai chili peppers (optional)

1. Combine the vinegar, water, salt, and sugar in a 2-quart saucepan and heat to a boil.
2. Pack the asparagus in two 1 quart jars, tops down, leaving ½ inch headspace.
3. Add 6 peppercorns, 2 tsp pickling spice, 2 cloves garlic, and 2 hot peppers to each jar. Pour hot vinegar mixture over asparagus, leaving ½ inch headspace. Cap and seal.
4. Process 20 minutes in a boiling-water-bath canner.

The recipe only akes 2 quarts, but I always increase it x 3 to make 6 quarts.

The dried chili peppers are a nice touch. Not too spicey, just a little kick.

[donleyk]

Looks good! Thanks.

[Gecko]

I was just checking out Food & Wines site (still waiting for my subscription :rolleyes: ) and they had a small article on preserving plus some very interesting recipes. Here is the link to the site (http://www.foodandwine.com/articles/invoke.cfm?label=preserving) . Also click on the link within the article (quick, easy & enjoyable preserving) for a few additional recipes.


Editing to say that you need to be a subscriber or have the access code. Let me know if you want any recipes posted.

[Beth]

Felice, that link didn't work for me. Can you find the article by just going to the site or do you have to be a current subscriber? I can't remember if my subscription is still going. :confused:

[Varaile]

DH and I made up 1 batch of the Kosher Dill Pickels and 1 batch of the Bread and Butter pickles, both recipes from the Ball canning book. They both smelled really good while processing, and they look great in the jars right now. I think we ended up with about 15 pints total at the end.

We did notice our headspace dropped from 1/4" to 1/2 inch after processing??

We also had trouble with some the jars not sealing and they had to be processed a couple times. Frustrating, but in the end everything sealed. Whew!

Next were planning on making some more zucchini relish and some more pickles as we have a plethora of both.

[Beth]

With pickles, next time you might want to just put any jars that did not seal in the fridge and use them first. The additional porcessing acts like cooking time and you may have soft pickles.

To make sure the lids seal, sweep or poke around the edges with a non-metal tool (a small spatula, plstic knife, etc. Meatal could scratch the glass and weaken it. They have special tools, but you don't need one.). Any air pockets could prevent proper sealing or leave air where certain bacteria might survive. The drop in headspace could be an indication that there was some air below the surface that escaped. I wouldn't be worried about 1/2" as long as everything else looks good.

I then use a flour sack towel with one end wet (squeezed dry) and the other dry to wipe around the rims. I always wipe one more time ater I think I have any drips. I then use tongs to dip the lid into the boiling water for a few seconds to soften the seal, plop it on top of the jar and seal with a band. Also make sure that there are no chips or cracks inthe jars or bald spots in the seal band on your lids. You want a super clean, smooth surface to grip and sseal all the way around the jar. Once you get that down, you should rate near 100% on your sealing jars.

[Mary Ann]

I have a recipe for a bruschetta topping that calls for plum tomatoes. I'm just not seeing any good looking plum tomatoes around here. I'm guessing the recipe uses plum tomatoes because they're not as juicy. Can I sub regular tomatoes if I drain them really well? Or is there some other reason to use plum tomatoes that I'm missing?

Thanks!!!

[Beth]

If they are pretty meaty tomatoes, you could try seeding and draining them, but I think that even the fleshy part of a Roma may have less water than the meaty part of a rounder tomato. If they aren't pretty solid, meaty ones, I wouldn't try the sub.

[cab321]

Mary Ann - Go to your farmer's market and ask for paste tomatoes or sauce tomatoes. They should have something that would be equivalent to plums for canning.

[Mary Ann]

Mary Ann - Go to your farmer's market and ask for paste tomatoes or sauce tomatoes. They should have something that would be equivalent to plums for canning.

Well, the nearest farmer's market is at least 45 minutes away, without traffic, and I'm not so sure that one will have them. I'm sure the one in Atlanta will have them, but I was hoping to avoid that route if at all possible. I might just have to suck it up, though, 'cause I really want to try this recipe.

Thanks for the suggestion--I wouldn't have known to ask for them by other names if I didn't see plum tomatoes.

[Mary Ann]

If they are pretty meaty tomatoes, you could try seeding and draining them, but I think that even the fleshy part of a Roma may have less water than the meaty part of a rounder tomato. If they aren't pretty solid, meaty ones, I wouldn't try the sub.

Okay, this makes sense. I hadn't been thinking about the meatiness, just the juicyness. Thanks!

[2HUNGRY!]

Mary Ann, would you be able to share that recipe? It sounds great, and I don't think I've seen anything like it before.

[Mary Ann]

Mary Ann, would you be able to share that recipe? It sounds great, and I don't think I've seen anything like it before.

Sure, I'll type it up this evening. I haven't tried it yet, so I don't know it it's good or not, but I like the thought of having "fresh" bruschetta in the middle of winter.

[Gecko]

Felice, that link didn't work for me. Can you find the article by just going to the site or do you have to be a current subscriber? I can't remember if my subscription is still going. :confused:


Beth here (http://www.foodandwine.com/) is a link to Food & Wines homepage. If you click on the link (preserving and canning produce)right below the big ad for "Vietnam a la cart" it should take you to the right page. If you need to sign in the access code for this month is asia.

[Mary Ann]

* Exported from MasterCook *

Salsa Bruschetta-Style

Recipe By :Ellie Topp and Margaret Howard
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chopped peeled Italian plum tomatoes (1
1/2 lbs)
2 large cloves garlic -- minced
2 shallots -- minced
1 cup chopped fresh basil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon pickling salt
1/4 teaspoon coarsely ground pepper
2 green onions -- minced
3 tablespoons tomato paste

Combine tomatoes, garlic, shallots, basil, vinegar, lemon juice, salt and pepper in a medium stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently for 5 minutes, stirring frequently. Stir in green onion and tomato paste and return to boil.

Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process 35 minutes for half-pint jars and 40 minutes for pint jars.

Source:
"The Complete Book of Year-Round Small-Batch Preserving"
Yield:
"3 cups"

- - - - - - - - - - - - - - - - - - -

[Beth]

Beth here (http://www.foodandwine.com/) is a link to Food & Wines homepage. If you click on the link (preserving and canning produce)right below the big ad for "Vietnam a la cart" it should take you to the right page.

Thanks. That one worked, and I didn't need to sign in.