ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Help! with canning green olives

Misc.

my father cans foods regularly and is very good at all except for Green olives. They turn dark and the liquid gets murky. Is there any help??

MsgID: 20236
Shared by: Lisa Harvey
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Help! with canning green olives
  Lisa Harvey
2 Re: Help! with canning green olives
  Kathy Hansen
3 ISO: canning green olives at home
  laura tibbs ,Stockton, CA
ADVERTISEMENT
Random Recipes
  • Herman Applesauce Donuts (1970's)
  • Recipe from the 70's using "Herman" sourdough starter. HERMAN APPLESAUCE DONUTS 2 tbsp. butter or shortening 1/2 cup sugar 2 egg yolks 1/2 tsp. baking soda dissolved in 1 tbsp. warm water 1/2 tsp vanilla 1/2 cup Herm...
  • New Potatoes with Bacon, Sour Cream and Scallions
  • NEW POTATOES WITH BACON, SOUR CREAM AND SCALLIONS "This is great for a picnic. You can fill the potato halves at home and then transport them carefully, as you would deviled eggs. Or carry the potatoes and sour cream ...
  • Cantaloupe Sherbet with 7 Variations (blender)
  • CANTALOUPE SHERBET 1 envelope unflavored gelatin 1/2 cup milk 3 cups peeled, cubed cantaloupe 1 cup Karo Light Corn Syrup In small saucepan sprinkle gelatin over milk. Stir over low heat until dissolved. Place in ble...
  • Baked Beans with Glistening Glaze (DelMonte, 1985)
  • BAKED BEANS WITH GLISTENING GLAZE 1 (1 lb.) pkg. dried marrowfat beans or great northern beans 1 tsp. salt 2 slices salt pork, cubed (1/3 cup) 2 medium onions, coarsely chopped 1/2 cup Brer Rabbits Dark Molasses 1/2 D...
  • Grilled Brie with Tomato Jam (using canned tomatoes)
  • GRILLED BRIE WITH TOMATO JAM "How to update the classic baked brie? Cook it on the grill for an unmistakable smoky flavor. You can use other types of soft, creamy cheese, too, like Camembert, as long as the wheel has ...
ADVERTISEMENT
  • Carlos O'Kelley's Con Queso Dip
  • ya'll are wrong about the recipe altogether. salsa is not the answer. you start with double boiler. you melt butter in double boiler, just enough to saute' diced yellow onions, diced canned jalapenos and diced tomatoes w...
  • Sausage Pan Roast (using smoked sausage, serves 3)
  • SAUSAGE PAN ROAST 4 slices bacon, cut in 1 inch pieces 1 large carrot, sliced thin 2 or 3 medium potatoes, thinly sliced 1 spur of broccoli, cut in bite sized pieces 1 medium onion, halved and sliced 1/2 teaspoon mar...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Help! with canning green olives
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!