Type what you have

Ingredients

• ✓ white vinegar
• milk
• all-purpose flour
• sugar
• baking soda
• salt

Instructions

1. 1 Stir milk and vinegar together in a small bowl; allow to stand until curdled, about 10 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. 3 Whisk flour, sugar, baking soda, and salt together in a bowl; gradually stir in soured milk until dough just comes together. Turn dough out onto a well-floured surface; knead lightly and shape into a round.
4. 4 Transfer dough to the prepared baking sheet. Cut an "X" into the top of the dough to release steam and help the bread keep its round shape while baking.
5. 5 Bake in the preheated oven until golden brown and the bottom of the loaf sounds hollow when tapped, about 45 minutes.

By irishfishstick

Ingredients

• ✓ white vinegar
• milk
• sugar
• cream cheese
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• salt
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3-inch loaf pan.
2. 2 Pour vinegar into a measuring cup; add milk until reaches ½ cup measuring mark.
3. 3 Cut sugar, cream cheese, and butter together in a large bowl with a pastry blender until smooth. Add eggs, one at a time, blending after each addition. Add vanilla extract: mix until combined.
4. 4 Whisk flour, baking powder, baking soda, and salt together in a bowl until combined; fold into egg mixture, in 4 additions, until batter is doughy. Fold in milk-vinegar mixture until blended, making sure not to overmix. Fold in mashed strawberries with juices until just combined. Transfer batter to the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes.

By lizardsgarden

Ingredients

• ✓ white vinegar
• cooking spray
• soy milk
• applesauce
• vanilla extract
• white whole wheat flour
• turbinado sugar
• whole wheat flour
• rolled oat
• baking soda
• salt
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
2. 2 Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
3. 3 Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
4. 4 Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
5. 5 Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

By Oceanura

Ingredients

• ✓ white vinegar
• cooking spray
• sugar
• butter
• baking powder
• baking soda
• salt
• all-purpose flour
• egg
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray.
2. 2 Whisk sugar and butter together until sugar is mostly dissolved. Stir in baking powder, baking soda, and salt. Add vinegar. Pour in flour slowly; make a small indent in the flour. Crack egg into the indent. Mix batter slightly and gradually pour in milk, mixing until just combined. Fold in Cheddar cheese.
3. 3 Spoon batter into the muffin cups until 3/4 full.
4. 4 Bake in the center of the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By AcornGrill

Ingredients

• ✓ white vinegar
• milk
• active dry yeast
• all-purpose flour
• butter
• egg
• sugar
• salt
• baking soda
• cayenne pepper
• all-purpose flour
• butter

Instructions

1. 1 Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes.
2. 2 Add 2 3/4 cups flour, softened butter, beaten egg, sugar, vinegar, salt, and baking soda. Knead on low speed until the dough begins to come together, adding up to 1/4 cup more flour if needed. Increase the speed slightly and knead for about 3 more minutes. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
3. 3 Butter a spatula and a 9x5-inch loaf pan. Scrape the dough into the prepared loaf pan using the spatula. Smooth out the top to distribute the dough evenly. Dust the top with 1 tablespoon flour and press gently to even out the dough. Let rise in the pan for 30 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf; you may need to go over it several times. Brush the top with most of the melted butter.
6. 6 Bake in the preheated oven until golden brown, about 30 minutes.
7. 7 Remove from the oven and brush hot loaf with the remaining butter. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool for at least 1 hour before slicing.

By John Mitzewich

Ingredients

• ✓ white vinegar
• cooking spray
• all-purpose flour
• white sugar
• baking soda
• baking powder
• salt
• butter
• orange zest
• orange juice
• egg
• milk
• confectioners sugar
• confectioners' sugar
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
3. 3 Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
4. 4 Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
5. 5 Bake in the preheated oven until golden brown, about 10 minutes.
6. 6 Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
7. 7 Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

By erika925925

Ingredients

• ✓ white vinegar
• walnut
• cranberry
• salt
• cinnamon
• xanthan gum
• baking powder
• flax seed
• rice flour
• brown rice flour
• vanilla extract
• egg yolk
• egg
• butter
• white sugar
• brown sugar
• milk
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
2. 2 Place milk and vinegar in a small bowl; stir and set soured milk aside.
3. 3 Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
4. 4 Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
5. 5 Spoon batter into the prepared muffin cups, filling each about 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

By amdolinar

Ingredients

• ✓ white vinegar
• pecan
• coconut oil
• salt
• cinnamon
• all-purpose flour
• rolled oat
• vanilla extract
• applesauce
• maple syrup
• pumpkin puree
• salt
• pumpkin pie spice
• baking soda
• baking powder
• all-purpose flour
• almond milk
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
2. 2 Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
3. 3 Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
4. 4 Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
5. 5 Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
6. 6 Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
7. 7 Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
8. 8 Let cool for a few minutes before removing from the tins.

By thedailygourmet

Ingredients

• ✓ white vinegar
• tomato
• fiesta salsa mix

Instructions

1. 1 Inspect 2 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine tomatoes, fiesta salsa mix, and vinegar in a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. 3 Pack hot salsa into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
5. 5 Remove jars from the pot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Ball

Ingredients

• ✓ white vinegar
• vegetable oil
• jalapeno pepper
• garlic
• onion
• salt
• water

Instructions

1. 1 In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. 2 Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. 3 Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

By Rayna Jordan

Ingredients

• ✓ white vinegar
• garlic
• sugar
• cumin
• salt
• mustard
• cayenne pepper
• olive oil

Instructions

1. 1 Whisk together the garlic, sugar, cumin, salt, mustard, cayenne pepper, and vinegar in a bowl. Whisk in the olive oil until incorporated.

By Kevin Warhurst

Ingredients

• ✓ white vinegar
• tomato sauce
• water
• taco seasoning mix
• worcestershire sauce
• sugar
• lime juice
• onion powder
• garlic powder

Instructions

1. 1 Heat picante tomato sauce, water, taco seasoning, Worcestershire sauce, vinegar, sugar, lime juice, onion powder, and garlic powder in a small saucepan over low heat; simmer until fragrant, about 10 minutes.

By Anissa

Ingredients

• ✓ white vinegar
• garlic
• oregano
• red pepper flake
• water
• ground pork

Instructions

1. 1 In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water; blend until smooth.
2. 2 Place ground pork into a bowl and pour blended mixture over top. Mix to combine, then cover and refrigerate for at least 8 hours or all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

By Shelley

Ingredients

• ✓ white vinegar
• tomato
• red onion
• cilantro
• sugar
• pepper
• salt

Instructions

1. 1 Combine tomatoes, onion, and cilantro in a large bowl. Whisk vinegar, sugar, black pepper, and salt together in a medium bowl; pour over tomato-onion mixture and toss to coat.
2. 2 Cover the bowl with plastic wrap; refrigerate 2 to 4 hours. Drain just before serving.

By KC MARTEL

Ingredients

• ✓ white vinegar
• achiote seed
• cumin seed
• black peppercorn
• allspice berry
• clove
• habanero pepper
• orange juice
• garlic
• salt
• lemon
• tequila

Instructions

1. 1 With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
2. 2 In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

By LiberallyGillian

Ingredients

• ✓ white vinegar
• cod
• avocado
• tomato
• onion
• olive oil
• black pepper

Instructions

1. 1 Bring a large saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.
2. 2 Mix together avocado, tomato, and onion in a large bowl. Break cooled codfish into small pieces, discarding any bones; add to avocado mixture and stir gently. Drizzle with olive oil, add vinegar, and stir gently. Season with black pepper.
3. 3 Cover the bowl with plastic wrap; refrigerate salad for at least 45 minutes before serving.

By Chef Victor A Rodriguez

Ingredients

• ✓ white vinegar
• chipotle pepper
• roma tomato
• yellow onion
• garlic
• salt
• black pepper
• lime

Instructions

1. 1 Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
4. 4 Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
5. 5 Refrigerate until flavors have blended, at least 2 hours to overnight.

By feistykitty

Ingredients

• ✓ white vinegar
• tomatillo
• green tomato
• olive oil
• mild chile pepper
• shallot
• cilantro
• garlic powder
• salt

Instructions

1. 1 Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

By JAGGER29

Ingredients

• ✓ white vinegar
• beef chuck roast
• onion
• bay leaf
• black pepper
• garlic powder
• tomato sauce
• chili powder
• salt

Instructions

1. 1 Place roast, onion, bay leaves, black pepper, garlic powder, and vinegar in a slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
2. 2 Remove meat from the slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

By lizbot1

Ingredients

• ✓ white vinegar
• olive oil
• butter
• garlic
• lime
• salt
• black pepper
• baby squid
• prawn
• pasilla chile

Instructions

1. 1 Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
2. 2 Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
3. 3 Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.

By Allrecipes Member

Ingredients

• ✓ white vinegar
• tomato sauce
• water
• cumin
• onion powder
• garlic powder
• garlic salt
• chili powder
• paprika
• white sugar
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan.
3. 3 Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

By Michael Beatty

Ingredients

• ✓ white vinegar
• tomato
• onion
• green chili
• brown sugar
• garlic powder
• cumin
• oregano
• coriander
• salt
• hot pepper sauce

Instructions

1. 1 Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

By gapch1026

Ingredients

• ✓ white vinegar
• onion
• olive oil
• lime juice
• cumin
• garlic
• red pepper
• salt
• black pepper
• chicken breast

Instructions

1. 1 Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill chicken until no longer pink in the center, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

By Jenny Egelhoff

Ingredients

• ✓ white vinegar
• olive oil
• carrot
• onion
• garlic
• habanero pepper
• tomato
• water
• lime juice
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add carrots, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Remove from heat.
2. 2 Transfer vegetables to a blender. Add habanero peppers, tomato, water, lime juice, and vinegar; blend until smooth. Season with salt and pepper.
3. 3 Transfer mixture to a saucepan and simmer over medium-low heat until a bit thicker, about 3 to 5 minutes.

By Jim

Ingredients

• ✓ white vinegar
• carnitas
• english muffin
• avocado
• lime
• salt
• butter
• hollandaise sauce mix
• milk
• chipotle powder
• egg

Instructions

1. 1 Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place carnitas in a single layer on the prepared baking sheet.
3. 3 Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
4. 4 Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
5. 5 Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
6. 6 Return carnitas and English muffins to the oven to keep warm until needed.
7. 7 Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
8. 8 Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
9. 9 Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
10. 10 Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.

By France Cevallos

Ingredients

• ✓ white vinegar
• tomato
• green chile pepper
• roasted red pepper
• onion
• red wine
• brown sugar
• hot chile pepper
• tomato paste
• garlic
• oregano
• cumin seed

Instructions

1. 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
2. 2 Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

By Andrew

Ingredients

• ✓ white vinegar
• tomato
• cilantro
• red onion
• jalapeno pepper
• lime juice
• salt
• black pepper
• garlic
• vegetable oil

Instructions

1. 1 Combine tomatoes, cilantro, red onion, cilantro, jalapeños, lime juice, salt, pepper, and garlic in a large mixing bowl. Pour in vinegar and vegetable oil, and gently mix to combine. Cover and refrigerate for 1 hour before serving.

By Chef Scott

Ingredients

• ✓ white vinegar
• jalapeno pepper
• onion
• carrot
• water
• pickling salt
• sugar
• garlic
• oregano
• bay leaf
• black peppercorn
• cumin seed
• calcium chloride

Instructions

1. 1 Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Toss jalapenos, onion, and carrots together in a bowl.
4. 4 Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
5. 5 Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
6. 6 Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
7. 7 Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
8. 8 Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

By Allrecipes Member

Ingredients

• ✓ white vinegar
• canning jar
• peach
• jalapeno pepper
• onion
• red bell pepper
• cilantro
• garlic
• cumin
• lime zest
• fruit pectin
• white sugar

Instructions

1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine peaches, jalapeño, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest in a large saucepan. Mix together pectin and 1/4 cup sugar in a small bowl, then stir into peach mixture in the saucepan. Bring to a boil. Stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes.
3. 3 Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By LORISNOW

Ingredients

• ✓ white vinegar
• ground beef
• onion
• garlic
• taco seasoning mix
• oregano
• sour cream
• green chili
• cheddar cheese
• margarine
• corn tortilla

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
3. 3 Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
4. 4 Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

By Linda Peterson