Cover the jar with a lid and shake vigorously.
Cover the jar with a lid or plastic wrap and store overnight in the fridge (at least 6 hours).
Cover jar with lid and refrigerate overnight.
Cover jars with lids and refrigerate 12 to 24 hours.
Cover the jars with lids.
Cover the jars with their lids and place in the refrigerator overnight.
Not exact matches
Let cool before
covering each
jar with a tight - fitting (and sterilized)
lid.
Add the vodka or rum to the
jar,
cover with a
lid and shake.
Remove from the heat, pour into a
jar once it has cooled, and place (
covered with a tight
lid) in the fridge for at least 1 hour before using.
Put the
jars in the canner, making sure they are completely
covered by water, and
cover with a
lid.
Cover the
jar or bowl loosely
with a
lid or cling wrap and leave the culture to ferment until it triples in bulk, 4 - 12 hrs at room temperature.
Cover the
jar or bowl loosely
with a
lid or cling wrap and allow the fermentation to take place in 24 to 48 hrs at room temperature.
Cover the mouth of the
jar with a piece of cheesecloth, and screw the outside ring of the
lid onto the
jar to secure the cheesecloth, Caspero says.
Just place the rice in a
jar,
cover it
with plenty of water and put a
lid on it.
This is also how I keep my sourdough starter — in a quart
jar covered with a permeable
lid.
Divide mix into two
jars, and
cover with a
lid, or plastic wrap.
Place the olive oil, lemon juice, honey, zest, mustard, salt, and pepper in a bowl and whisk until well combined, or add to a small Mason
jar,
cover with a
lid, and shake vigorously until combined.
Combine all the salad dressing ingredients in a
jar and
cover with a
lid and shake thoroughly until combined.
Cover the bowl or
jar with a
lid or cling film and return to the fridge for a minimum of 2 hours or overnight.
Cover the
jar with a tight fitting
lid, and shake well or stir to combine.
Cover the
jar with a tightly fitting
lid, let cool to room temperature, and refrigerate.
Mix this together in a pint size
jar, lightly
cover with a
lid and leave at room temperature overnight (or 8 - 12 hours).
Whichever route you go, allow the pudding
jar (s) to cool on the countertop for 30 - 45 minutes, then
cover with a
lid and transfer to the refrigerator to chill for at least eight hours.
Cover the
jar loosely
with a
lid, or make sure to open it periodically to release any pressure that may build up.
Pour coconut mixture into
jars and
cover with lids and bands.
Cover jar with plastic wrap or a
lid and let stand in a dark, cool place such as a cellar, closet, or pantry at room temperature (68 ° — 70 ° is ideal) for 4 days to pickle; taste corn.
If you don't have any sprouting equipment then a wide -
lidded jar covered at the opening
with some gauze or muslin makes an excellent substitute.
OR, if you are in a pinch and want to make your date paste RIGHT AWAY, you can
cover your
jar loosely
with a non reactive
lid and throw it in the microwave for about 2 minutes.
easy - grip blending
jar with cover and pour
lid has a unique, sturdy design for all your blending needs.
Cover the
jar loosely
with a
lid or cheesecloth and allow the kefir grains to culture the coconut water for 24 to 36 (and no longer than 48) hours at room temperature.
Place the marshmallow root in a
jar with a
lid (mason
jars work well) and
cover with 1 cup warm, filtered water.
Fill the crock pot up
with water to
cover 3/4 of the
jar (don't
cover the
lid!)
Alternately, you can fill a crock pot about half full
with water, put the coconut oil and herbs in a glass mason
jar with a tight
lid,
cover and keep on lowest setting for several days to make an even stronger infused oil.
I poured it all into a quart size mason
jar and
covered tightly
with a
lid and let sit at room temperature for 3 days.
Once you've added the juice,
cover the
jars tightly
with an airtight
lid and leave on the counter an additional 1 - 3 days before drinking or refrigerating.
I like to store mine in a mason
jar covered with a napkin before sealing the
jar so the metal
lid doesn't impart a metallic taste in the milk.
Put a
lid on the
jar or
cover it
with plastic, refrigerate overnight (at least 4 hours).
Alternatively you can put them in a
jar,
cover with fresh milk, screw the
lid on tightly and give the whole thing a jolly good shake.
You state «
Cover with a
lid and let sit on room temperature for up to one week» and I wonder if this has to be
with fermenting
jars and special
lids or if I can use large
jars with glass
lids that have seals.
Cover the mouth of the
jar with a piece of cheesecloth, and screw the outside ring of the
lid onto the
jar to secure the cheesecloth, Caspero says.
put ya grains in a
jar add a 5 — 1 ratio of milk (250 ml glass worth to about 5grams grain) leave it in a dry cupboard
with a loose
lid or
covering of some sort pay it a visit in about 5 hrs to give it a shake / mix up (spread the fermentation) check it again in another 5 hrs and see if the milk is almost the same as double cream in texture.
Cover with plastic wrap (or place
lids on
jars) and transfer to the refrigerator for at least 2 hours or up to one day.
Add the patties and nuts to the salad
jar,
cover with a
lid, and then shake it up or pour it in a bowl and enjoy!
I was thinking that you could make them a bit more weather - proof if you
covered the paper circles
with clear contact paper or even laminated them before putting them inside the
jar lids.
These small
jars covered with leopard
lids will look amazing on your shelve, I don't think I will ever be able to throw them away, as they themselves are the piece of art.
Add a liquid to a mason
jar that attracts fruit flies and
cover it
with this 3D printed fruit fly
lid.
My initial attempts were rather clueless and I'm amazed I didn't get botulism in the process — filling Mason
jars only three - quarters of the way, reusing old sealing
lids, processing without
covering completely
with boiling water — all the things you're not supposed to do.
Then pop the whole lot in the
jar,
cover the cabbage
with water, weigh it down
with a ramekin full of baking beans and pop on the
lid.