Pour
into a large glass jar, or two 16 ounce jars.
Strain the Witch Hazel extract with a fine cheesecloth
into a large glass jar.
If I haven't zested the lemons first, I throw the rinds
into a large glass jar and fill with white vinegar.
Not exact matches
And it's so good, the recipe makes two, but you'll pour it
into one
large mason
jar shaped
glass (ahem) and say it only serves one.
Cut
into rounds using a
large glass or
jar.
1) Wash and remove leaves from strawberries 2) Slice strawberries
into small pieces and put in a
large mixing bowl 3) Pour sugar on top of cut strawberries and mix together, then leave in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and cook under low heat 5) Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly
into glass jars and cap them
Measure out a heaping cup for the salad
into a
large mixing bowl, and store the leftover jicama sticks in an airtight
glass jar in the fridge, covered in water (will keep for a week).
Pour the milk
into a
glass jar large enough to hold the amount, seal with an airtight lid, and keep in the fridge.
Strain through a fine - mesh sieve
into a quart
jar or
large heatproof
glass measuring cup, using a ladle to extract as much liquid as possible.
Add all measured ingredients
into a
large mixing bowl, mix well then funnel
into a
glass jar and store in the pantry or fridge.
Pour the water
into a quart size or
larger glass jar.