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LOCATION: Recipes >> Preserving >> Giardiniera 04

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4 cups white vinegar
2 cups sugar
1 cup water
1 tablespoon pickling salt
1 teaspoon turmeric
4 cups sliced carrots, cut 1/4 inch thick
4 cups cauliflower flowerets
2 cups red and green bell peppers, cut in 1" pieces
2 cups celery, sliced 1/4" thick
1 medium onion, sliced 1/4" thick

In a 6 to 8 quart saucepot, combine vinegar, sugar, water, salt,
pickling spice and turmeric. Bring to a boil, stirring occationally.
Boil for 4 minutes. add vegetables, reduce heatand simmer untill
vegetables are hot, about 5 minutes. Immediately fill hot quart
or pint jars with mixture, leaving 1/2 inch headspace. Carefully
ryun a nonmetallic utensil down inside of jars to remove trapped
air bubbles. Wipe jar tops and threads clean. Place hot lids on
jar and screw bands on firmley but not to tight. ( about finger
tip tight) Process quarts or pints in boiling water canner for 15
miutes. Makes 3 quarts or 5 to 6 pints

NOTES : Boil jars for 10 minutes in a canning kettle large enough
to hold 6 or 7 jars and keep them covered with at least 1 inch of
water. keep jars in kettle till ready to use. remove jars one at
a time and fill with pickles or jam. ( you will find that a jar
lifter is handy call Ball or Kerr Jars for ordering). Return water
in kettle to a boil put jars back into the kettle of boiling water
and for pickles only start to time 10 minutes. Canning kettle
should have a rack in the bottom for jars. The jars should not
sit on the kettle bottom.


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