![]() University of Georgia Cooperative Extension. In: United States Department of Agriculture (USDA). What is the shelf life of home canned goods? Recipe source More information about Salt-Free Canning in general. When pressure canning, you must adjust the pressure for your altitude. 1 lb okra = 2 cups fresh, chopped into 1 inch pieces or 3 cups thawed, chopped into 1 inch pieces.Add the okra, tomatoes, red pepper, salt. Pour off all but about 2 tablespoons of fat from the skillet, add the onions and garlic, and cook, stirring, for about 5 minutes. 3 lbs of peeled, quartered tomatoes = 3.5 to 4 cups of peeled, quartered tomatoes INSTRUCTIONS: In a large, heavy, nonreactive skillet (not cast-iron or aluminum), fry the bacon over moderate heat until crisp, drain on paper towels, crumble, and set aside.See also if applicable: Dial-gauge pressures. Processing guidelines below are for weighted-gauge pressure canner. Drain the fat from the pan except for about 1 tablespoon. Cook the sausage, stirring occasionally, until it is caramelized. Serving: 340 g | Calories: 120 kcal | Carbohydrates: 22.4 g | Protein: 5.8 g | Fat: 0.6 g | Saturated Fat: 0.1 g | Sodium: 21 mg | Potassium: 897 mg | Fiber: 9.6 g | Sugar: 4.4 g In a large skillet, heat about 1 tablespoon olive oil over medium heat. Processing time: Half-litres (pints) 30 minutes litres (quarts) 35 minutes. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.) Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart) 3.25 kg (7 lbs ) of tomatoes PLUS 1 kg (2.5 lbs) okra = 9 x half-litres (US pints) canned tomato and okra.5.5 kg (12 lb) of tomatoes PLUS 2 kg (4 lbs) okra = 7 litres (US quarts) canned tomato and okra.1.5 kg (3 lb) of tomatoes PLUS 500 g (1 lbs) okra = 1 ¾ litres (US quarts) canned tomato and okra.Follow this ratio of ingredients: For every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra ![]()
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