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Suggest a better descriptionPlace vegetables in large crock in layers, sprinkling the salt between each layer. Let stand overnight. Drain well. Put the rest of the ingredients in a kettle & bring to a boil. Add vegetables & simmer 15 minutes. Pour into hot sterilized jars & seal. Process 5 minutes in boiling water bath. Makes 5-6 pints. SHARYN STEPHENS From
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Serving Size: 1 Serving (2757g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 9511 | ||
Calories from Fat: 89 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.2mg | 2 % | |
Potassium 740.1mg | 19 % | |
Total Carbohydrate 2417.5g | 711 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 2412.8g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9511
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