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Norpro E-Z Veggie Wedger

Norpro E-Z Veggie Wedger
Norpro E-Z Veggie Wedger
Norpro E-Z Veggie Wedger
Norpro E-Z Veggie Wedger
Norpro E-Z Veggie Wedger
Norpro E-Z Veggie Wedger
Norpro E-Z Veggie Wedger
Norpro E-Z Veggie Wedger
Norpro E-Z Veggie Wedger

Easily Slice Fruits and Vegetables 

NEW   No need to continue struggling with slicing fruits and vegetables.  Onions, tomatoes, potatoes, lemons - they all slice effortlessly with the E-Z Veggie Wedger. That's because the Wedger has precision, stainless steel serrated blades.  You will slice effortlessly because of it's sharp blades and its ergonomic, non-slip handles.  So save yourself time and hassle - get your E-Z Veggie Wedger today.  

Measures:  5.5" x 7.25"
BPA free.

Our Price: $13.99
Quantity:

Reviews and Ratings

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By: Sufjan on 03/06/2016 04:27:24 PM

I loved the clarity in your deopsictirn of the whole process. I just got my canner and have NO experience with pressurized canning. My biggest concern is to know when I've vented long enough, what exactly am I looking for, how much water to use so it does not go dry, and whether the jiggle I'm seeing is acceptable or not. You make a reference to a video, which I would love to view, but I'm not seeing any links to it. Can you point me in the right direction to view this video you've mentioned?

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By: ALanbareh on 03/06/2016 03:46:21 PM

October 3, 2012 10:21 pm by Hi, Thank you for hosting this party, it's fun to look tughorh all the entries. I "liked" you on Facebook and followed you on Pinterest. You're welcome to visit me, too. :)

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By: Emir on 03/06/2016 03:08:35 PM

Deborah, brining cpohped ripe tomatoes somehow seems wrong to me. How about brining half-ripe tomatoes or tomatillos (as in the recipe for brined cherry tomatoes on page 73 of the second edition of Joy of Pickling) along with hot peppers (as on page 71 of the same edition) and some onions and garlic? Then you could put all the vegetables into a food processor, grinder, or blender to make a salsa. Let me know if you try this, OK? http://oamebrp.com [url=http://cwqchetbe.com]cwqchetbe[/url] [link=http://keroapta.com]keroapta[/link]

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By: Fitrihh on 03/01/2016 05:48:28 AM

Linda this was a disaster for me. I'm not sure what I did wrong. I used a ttomao that was bigger than a cherry but smaller than a Rutgers. We wound up with a ton of these and they have been quite a challenge to figure out how to use, so this looked perfect. I roasted them at 250 for 4 hours and they were kind of shriveled on the top, but still a bit juicy when I cut them up to put in the pot. As I heated the ttomaoes, and added the rest of the ingredients, all of the peels started coming off and curling up like toothpicks and were about as hard. I spent an hour going through all the ttomaoes, jalapenos & onions picking out the toothpick peels and still didn't get them all. Did I not dry them enough? Did I just use the wrong ttomao? I'd love to try this again if you have any suggestions. Thanks!!

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