assignmentPREPARATION
Wash and trim tomatoes of any spots. Slice off stem and flower ends. Then slice tomatoes ¼" thick.
Place jars in boiling water bath making sure each jar is covered with at least 1". Process for 40 minutes. Turn off heat and allow to sit for 5 minutes before removing jars to a wire rack. Let cool completely.
Drain completely. Salt and pepper each slice.
Whisk eggs and milk together in a medium size bowl. Scoop
cover. Pour enough vegetable oil in a pan so that there is ½" of
oil. Heat over medium heat. Place tomatoes in hot oil, not
one side, flip over and cook on the other side. Drain on paper towels.
Drain completely. Salt and pepper each slice.
Whisk eggs and milk together in a medium size bowl. Scoop
cover. Pour enough vegetable oil in a pan so that there is ½" of
oil. Heat over medium heat. Place tomatoes in hot oil, not
one side, flip over and cook on the other side. Drain on paper towels.
Drain completely. Salt and pepper each slice.
Whisk eggs and milk together in a medium size bowl. Scoop
cover. Pour enough vegetable oil in a pan so that there is ½" of
oil. Heat over medium heat. Place tomatoes in hot oil, not
one side, flip over and cook on the other side. Drain on paper towels.
Drain completely. Salt and pepper each slice.
Whisk eggs and milk together in a medium size bowl. Scoop
cover. Pour enough vegetable oil in a pan so that there is ½" of
oil. Heat over medium heat. Place tomatoes in hot oil, not
one side, flip over and cook on the other side. Drain on paper towels.
Drain completely. Salt and pepper each slice.
Whisk eggs and milk together in a medium size bowl. Scoop
cover. Pour enough vegetable oil in a pan so that there is ½" of
oil. Heat over medium heat. Place tomatoes in hot oil, not
one side, flip over and cook on the other side. Drain on paper towels.
Combine chopped vegetables, pressed garlic, spices, vinegar, and tomato sauce in a large pot.
Simmer for 10-15 minutes, stirring frequently to avoid scorching.
Fill sterilized canning jars. Wipe the rims and place warmed lids and rings tightened with fingertips.
Fill hot water bath pot with enough water to cover jars by 1" and turn heat to high. When just about to boil, add clean jars you will be using to sterilize them. Have a small saucepan of water heated to soften lids.
Measure water and sugar into a large stainless-steel pot. Bring mixture to a boil over medium-hi heat, stirring constantly until sugar dissolves. This makes a really light syrup. Once sugar dissolves and mixture has come to a boil, reduce heat to LOW. Add the pineapple to the hot syrup and heat, stirring often to heat through, about 1 minute.
Remove jars from the canner.
Place 2-3 rinsed maraschino cherries and about 3-4 slices of jalapeño in each jar.
Fill the remainder of each jar with pineapple pieces and juice leaving 1/2" headspace.
Wipe rims with a clean, wet paper towel and place lids and rings on jars, tightening them with fingers.
Place jars back in canner and place lid on the pot.
AFTER the water comes to a boil, allow pint jars to boil for 15 minutes. (Allow quart jars to boil for 20 minutes.) When time is up, remove canner lid and turn off the heat.
Allow jars to sit in water for 5 more minutes before removing jars with canning tongs.
Leave for 12 hours or overnight.
Store in the pantry.
In a large stainless steel saucepan, combine salt, vinegar and water. Bring to a boil over medium-high heat, stirring to dissolve the salt. Add the beans and red peppers. Return to a boil. Remove from heat.
Place 3 peppercorns, dill seeds and 1 clove of garlic in each hot jar.
Pack beans and pepper strips into hot jars to within a generous ½" from jar top.
Ladle hot pickling liquid into jar to cover the beans and peppers, leaving ½" headspace.
Remove air bubbles and adjust headspace.
Wipe rim.
Screw down rims to finger tight.
Place jars in canner.
Bring to a boil and process for 10 minutes covered.
Remove lid.
Wait 5 minutes.
Then remove jars, cool and store.