This recipe appeared in an article in The Times by Jane Nickerson. Updated canning instructions were added by Eugenia Bone. You will need two pint-size wide-mouthed Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 Serving (896g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 265 | ||
Calories from Fat: 15 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 83717.3mg | 2887 % | |
Potassium 1310mg | 34 % | |
Total Carbohydrate 64.9g | 19 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 54.7g | ||
Protein 6.2g | 9 % | |
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: 265
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