Place the lid on the jar and shake vigorously.
Place lid on the jar, label with the date, herb names and place in a cool dry place out of direct sunlight for 2 weeks.
If you like the level of sourness that the pickle has reached, remove the jelly jar from the mouth of the quart,
place a lid on the jar and move it to the refrigerator.
Place a lid on the jar and shake to combine.
Place the lid on the jar and screw the band on just enough to hold it in place (but not super tight — the contents can expand, and if there's no room to move, crack goes the jar).
Place lid on jar and shake until vinaigrette is completely combined.
Then I pour fresh raw milk over them (about 3 cups) and loosely
place a lid on the jar which will sit until the following morning.
Place the lid on the jar and seal it.
Stir everything together and
place the lid on the jar and give the mixture a good shake to combine the ingredients.
Place lid on jar and shake until combined.
Wipe the rim and
place the lid on the jar.
Then
place the lid on the jar and store it in the fridge overnight, or for at least four hours.
Stir everything together before
placing a lid on the jar.
Place the lid on the jars, and shake until perfectly blended.
Once the time is up,
place lids on the jars and store in the refrigerator.
Cover with plastic wrap (or
place lids on jars) and transfer to the refrigerator for at least 2 hours or up to one day.
Not exact matches
Affix the
lid tightly, and leave the
jar in a cool, dark
place on the counter.
When you take them out of the freezer, remove
lids from
jars and
place jars on a baking sheet.
Once you have pressed all the cabbage into the
jar (leaving about 3 cm free space at the top for expanding juices),
place the reserved outer leaf over the top of the shredded leaves, press firmly down
on it and close the
lid.
Place the
jars and
lids on a rack in a stockpot, making sure the
jars make no contact with the bottom of the pot.
After the second side is seared, dump a whole 16 ounce
jar of salsa
on top, reduce the heat to medium - low,
place the
lid on, and cook covered for about 15 minutes.
I like to do this by taking a large mason
jar lid,
placing plastic wrap
on the inside of it and then pressing the meat mixture into the
lid.
Clean the rims with a clean, hot damp cloth and
place the
lids and rims
on the
jars, finger tight.
Using tongs, remove the flat
lid from the water and
place on the
jar.
Place a 2 1/2 to 3 - inch round cutter
on the center of the dough to use as a guide (if you don't have this size cutter, a canning
jar lid will work as well).
I take canning
jars,
place them in boiling water, take them out,
place a funnel over the
jar, ladle the hot apple butter into funnels until to fill the
jars (leaving 1/4 - 1/2 inch gap),
place canning
lids on the
jars (making sure the rim of the
jar is clean and no apple butter has gotten
on it which will prevent it from sealing) and then tighten the bands over it.
Make sure you leave the
lids of the
jars simply
placed on top, not screwed shut to ensure air can escape.
Wipe the rims of the
jars and
place the hot
lids on and rings.
Just
place the rice in a
jar, cover it with plenty of water and put a
lid on it.
Put a
lid on the
jar,
place it in the fridge and let it do its thing for 5 - 7 days.
Place the
lid back
on the
jar and refrigerate overnight.
After that I put a
lid on the mason
jar and
place the yogurt in the refrigerator.
Wipe the rims with a clean, damp cloth and
place the warm
lids on the
jars.
Gently
place peppers in a clean, sterilized
jar with a tight - fitting
lid, layering them with the carrots and garlic, being careful not to press down
on the peppers.
Place all the ingredients in a jam
jar, put the
lid on and shake well.
Put all the salad dressing ingredients in a
jar and
place a
lid on it and shake thoroughly.
For the dressing,
place miso paste, tamari, honey, sesame oil and ginger in a small
jar, screw
on the
lid and shake to emulsify.
Place the
lid on top of the
jar and refrigerate for 1 hour before using.
All I have to do in the mornings is pour the salad out of a
jar into a 3 1/8 cup glad ware container, tuck the dressing container into the salad, and
place the
lid on top.
Place the
lid securely
on the
jar and shake vigorously until no dry bits of flour remain.
Place all ingredients in a food processor or blender, puree until smooth
on low This can be stored in a glass
jar with
lid in the refrigerator for up to a week
Pour into prepared
jars, filling to within 1/2» of the rim, and
place lids on.
I
place the
lids loosely
on top of the
jars to keep dirt out.
Place airtight
lids on the glass
jars and leave at room temperature for an additional 24 - 48 hours for a second ferment.
Place grated apple, raspberries, and ginger in a pint - sized glass mason jar Pour in the whey and fill the jar to the shoulder with water Seal with a lid and place on the counter for 2 - 3 days, shaking a couple times a day to make sure no other bacteria form cultures on the top Lid should be expanded (unable to press down) after 2 - 3 days and bubbles should have formed in
Place grated apple, raspberries, and ginger in a pint - sized glass mason
jar Pour in the whey and fill the
jar to the shoulder with water Seal with a
lid and place on the counter for 2 - 3 days, shaking a couple times a day to make sure no other bacteria form cultures on the top Lid should be expanded (unable to press down) after 2 - 3 days and bubbles should have formed insi
lid and
place on the counter for 2 - 3 days, shaking a couple times a day to make sure no other bacteria form cultures on the top Lid should be expanded (unable to press down) after 2 - 3 days and bubbles should have formed in
place on the counter for 2 - 3 days, shaking a couple times a day to make sure no other bacteria form cultures
on the top
Lid should be expanded (unable to press down) after 2 - 3 days and bubbles should have formed insi
Lid should be expanded (unable to press down) after 2 - 3 days and bubbles should have formed inside.
Spoon your mixture into a 1/2 pint mason
jar and
place the
lid on tightly.
Wash the
jars and
lids,
placing them
on a baking tray lined with a clean tea towel and keep warm in a low temperature oven.
Place melted oils in an airtight container with a
lid and write the ingredients
on the
jar.
Place a mason
jar (with the
lid on) in the freezer.
Using a circle cookie cutter (I used the
lid from a mason
jar) that has been lightly floured, cut out cookies and
place on parchment lined cookie sheet.