Cooling Jars Recipe
Yield: 1 GuideRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
When you remove hot jars from a canner, do not retighten their jar
lids. Retightening of hot lids may cut through the gasket and cause
seal failures. Cool the jars at room temperature for 12 to 24 hours.
Jars may be cooled on racks or towels to minimize heat damage to
counters (Plate 1). The food level and liquid volume of raw-packed
jars will be noticeably lower after cooling. Air is exhausted during
processing and food shrinks. If a jar loses excessive liquid during
processing, do not open it to add more liquid. Check for sealed lids.
For more information see "Testing Jars Seals".
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: COONMART CHILI
Categories: Beef, Mexican
Yield: 15 Servings
5 lb Ground lean beef
6 Chopped onions
6 ga Cloves, minced
3 8-oz cans tomato sauce
3 6-oz cans tomato paste
3 Quarts tomato juice
9 tb Chili powder
4 tb Vinegar
4 tb Brown sugar
4 tb Ground cumin
2 ts Each: majorum, coriander
Ground pepper
4 Bay leaves
Dash: cinnamon, cayenne
Pepper, hot sauce, ms. dash
White wine & spagh sauce
In very large pot, brown beef, onions and garlic; drain off fat. Add
remainder of ingredients and bring to boil. Reduce heat, cover, and
simmer for several hours, stirring occasionally. Great served with
shredded cheddar cheese and chopped onion toppings.
Source from luhu.jp
lids. Retightening of hot lids may cut through the gasket and cause
seal failures. Cool the jars at room temperature for 12 to 24 hours.
Jars may be cooled on racks or towels to minimize heat damage to
counters (Plate 1). The food level and liquid volume of raw-packed
jars will be noticeably lower after cooling. Air is exhausted during
processing and food shrinks. If a jar loses excessive liquid during
processing, do not open it to add more liquid. Check for sealed lids.
For more information see "Testing Jars Seals".
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: COONMART CHILI
Categories: Beef, Mexican
Yield: 15 Servings
5 lb Ground lean beef
6 Chopped onions
6 ga Cloves, minced
3 8-oz cans tomato sauce
3 6-oz cans tomato paste
3 Quarts tomato juice
9 tb Chili powder
4 tb Vinegar
4 tb Brown sugar
4 tb Ground cumin
2 ts Each: majorum, coriander
Ground pepper
4 Bay leaves
Dash: cinnamon, cayenne
Pepper, hot sauce, ms. dash
White wine & spagh sauce
In very large pot, brown beef, onions and garlic; drain off fat. Add
remainder of ingredients and bring to boil. Reduce heat, cover, and
simmer for several hours, stirring occasionally. Great served with
shredded cheddar cheese and chopped onion toppings.
Source from luhu.jp