Dilledcornandpeas Recipes

Steps:

• Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.

Steps:

• Place peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender.
• Drain. Add butter, dill, salt and pepper; toss to coat.
• NOTE: Peas and corn may be fresh or frozen.

Steps:

• Preheat oven to 475°F. Cut two 16x12-inch pieces aluminum foil or parchment. Fold in half to make two 8x12-inch rectangles. Open foil on work surface.
• Cut salmon fillet crosswise into 1/2-inch-wide strips. Overlap half of salmon strips on half of each foil piece. Sprinkle bay scallops over. Season with salt and pepper. Sprinkle with sliced green onion and chopped dill, then drizzle with lemon juice and dot with butter. Fold second half of foil over fish. Fold in foil edges and pinch tightly to seal. Place packages on baking sheet. Bake until packages puff and seafood is just cooked through, about 8 minutes. Transfer packages to plates. Cut top of packages open with small knife or scissors. Serve with lemon wedges.

Steps:

• Sterilize jars.
• Mix brine ingredients and heat to a boil.
• Wash peppers and cut in half or quarters length wise removing the seeds.
• Heat lids.
• Pack peppers tightly in quart jars.
• Add 1 sprig of fresh dill or 1 tsp of dill weed to each jar.
• Add a clove of garlic to each jar.
• Add 1 tsp (scant) of alum to each jar.
• Fill each jar to within 1/2" of the top with the boiling brine.
• Wipe rim of jar, place lids and screw on bands finger-tip tight.
• Process in boiling water bath five minutes up to 1000 feet in elevation; ten minutes up to 6000 feet; fifteen minutes over 6000 feet.
• When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
• Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
• Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.