CANNING AND PRESERVING FOR BEGINNERS: A Step-By-Step Guide On How To Can Fruits, Meats, Vegetables, And Jams. Eat Healthier With 200 Delicious Easy Recipes And 20 Mouth-Watering Italian Recipes by Florence Luisa

Author:Florence, Luisa [Florence, Luisa]
Language: eng
Format: epub
Published: 2020-11-20T00:00:00+00:00

Canned Fiddleheads

Preparation Time: 35 minutes

Cooking Time: 60 minutes

Servings: 1-pint jars

Ingredients:

2 cups fiddleheads

1/2 cup of water

1/2 cup white vinegar

1 tbsp salt

1/2 tbsp peppercorns

1/2 tbsp fennel

1/2 tbsp coriander

1 sprig thyme

3 garlic cloves

Directions:

Trim off the cut ends then boil the fiddleheads for 10 minutes in salted water.

Strain the fiddleheads and rinse them with clean water. Pack the fiddleheads in the jars and leave 1-inch headspace.

Add the spices directly in each jar on top of the fiddleheads.

Boil water, vinegar, and salt in a saucepan and pour over the fiddleheads.

Wipe the rims, then place the lids and the rings on the jars. After which, place the jars in the pressure canner and process at 10 pounds pressure for 10 minutes.

Nutrition: 22 kCal

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