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Blanching Green Beans
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Prepping Berries: Freeze berries on a cookie sheet then put them in a container, so they won't stick together.
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Recipe for Roasted Tomatoes
Preheat oven to 400 degrees. Slice tomatoes to about 1 " thick, and place on a parchment lined cookie sheet. Drizzle with olive oil, sprinkle with kosher salt, pepper and minced garlic. Bake 30 to 60 minutes, until juices have evaporated. Store in a plastic ziplock bag in freezer. |
"Regular" Refrigerator Dills
If you don't feel like going through the fermentation process with your cucumbers, you can make what I call "regular" dills. The ingredients are similar, but the process is much quicker. You don't reap the benefits of fermentation, but your pickles will be just as tasty and ready to eat sooner. Simply slice equal amounts of cucumbers and onion, garlic cloves, (to taste) and dill. Place in a 5 quart pot. In a separate pot mix 8 cups of water, 2 cups of apple cider vinegar and 1 tablespoon of canning salt. (Some recipes call for as much as 1/2 cup of salt, but I don't feel that much is necessary).
Brings mixture to a boil, then pour over cucumbers and let cool, shaking occasionally. Refrigerate, and pickles are ready in four days.
If you don't feel like going through the fermentation process with your cucumbers, you can make what I call "regular" dills. The ingredients are similar, but the process is much quicker. You don't reap the benefits of fermentation, but your pickles will be just as tasty and ready to eat sooner. Simply slice equal amounts of cucumbers and onion, garlic cloves, (to taste) and dill. Place in a 5 quart pot. In a separate pot mix 8 cups of water, 2 cups of apple cider vinegar and 1 tablespoon of canning salt. (Some recipes call for as much as 1/2 cup of salt, but I don't feel that much is necessary).
Brings mixture to a boil, then pour over cucumbers and let cool, shaking occasionally. Refrigerate, and pickles are ready in four days.
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