ADVERTISEMENT
- Real Recipes from Real People -

re: preserving olives

Misc.
ADVERTISEMENT
There is a lenghty process for brining them in lye that I have heard of.
Also, in the Joy of Cooking Canning and Preserving book, there is a method for salt drying them.
There is no safe method for home canning olives.


MsgID: 204511
Shared by: Linda Lou,WA
In reply to: ISO: Canning olives
Board: Canning and Preserving at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Rexene Las Vegas Nevada
2
  Linda Lou,WA
3
  Rochelle, CA
4
  mishelle--arizona
ADVERTISEMENT
Random Recipes
  • Chunky Chicken or Turkey Chili
  • CHUNKY CHICKEN OR TURKEY CHILI 2 to 3 tablespoons vegetable oil 1 1/2 pounds chicken or turkey, cut in small cubes 1 large white onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 (4 ounce) can chop...
  • Peanut Butter Brownies with Chocolate Glaze
  • PEANUT BUTTER BROWNIES FOR THE BROWNIES: 5 tablespoons butter 1 cup sugar 2 large eggs 1 teaspoon vanilla 3/4 cup peanut butter 1/2 cup all-purpose flour 1/4 teaspoon baking powder ...
  • Chicken and Kale with Herb Dumplings
  • CHICKEN AND KALE WITH HERB DUMPLINGS 4 boneless, skinless chicken breast halves 3 tablespoons olive oil, divided use 1 clove garlic, chopped 1/2 teaspoon salt 1/4 teaspoon pepper 4 slices bacon 4 cups chicken stock 1 ...
  • Cleaning and Re-Seasoning a Cast Iron Pan
  • Hi Karin, Here is info for you: Re-Seasoning a Cast Iron Pan: While maintaining the seasoning should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to ...
ADVERTISEMENT
  • Ronzoni Jumbo Shells with Meat
  • JUMBO SHELLS WITH MEAT 1/2 of a (12-oz) package RONZONI JUMBO SHELLSs, uncooked 2 tablespoons margarine or butter 1 lb. ground beef 1/2 lb. ground pork 1/3 cup minced onion 1/4 cup minced celery 1 clove garlic, minced...
  • Shaker Sugar Cookies (Great American Recipes card)
  • SHAKER SUGAR COOKIES "Fill your cookie crock with old-fashioned sugar cookies - simple yet delicious with a hint of nutmeg and lemon. Make a double batch!" 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 1 e...
  • Quick Shrimp Gumbo
  • QUICK SHRIMP GUMBO 2 tbsp oil 2 tbsp flour 1 cup okra Salt and pepper to taste 1 (10 3/4 oz.) can chicken and rice soup 1 (10 3/4 oz.) can chicken gumbo soup 2 cans (4 1/2 oz. each) shrimp, carefully Hot cooked rice (...
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
  • re: preserving 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!