1 - 10 of 39 for canned peppers in sauce
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Remove skin and core from tomatoes. Cut peppers and onions in small pieces. Combine ... casseroles. Good in chili also. This recipe gives you about 30 pints.
Note: Up to ... will split and can be easily peeled ... Remove stems from peppers and remove seeds, ... adding hot pepper sauce, if desired. ... Let lids sit in a shallow dish ... Yield: about 6 pints.
An average of ... to a boil in fresh water, saving liquid to make sauce. Prepare one ... a high altitude area. Check with your local extension service.
Blanch, peel, cut in 1/2 crosswise and ... and seal. Put in a canner of hot tap water. Bring to boil and start timing: pints 30 minutes; quarts 35 minutes.
Brown hambruger in large pot. Drain ... onion and green pepper and cook for ... Add other ingredients and simmer for 1 to 2 hours, stirring occasionally.
Heat oil in large pan, add ... brown. Add tomato sauce, peas, and ... low flame. Add pepper, salt, and oregano. Cook 5 minutes longer and serve. Serves 4.
Heat oil in pan, add onion ... brown. Add tomato sauce, peas and ... low flame. Add pepper, salt and oregano. Cook 5 minutes longer and serve. Serves 4.
Peel tomatoes, pears, ... peaches, onions and peppers. Tie spices in cheese cloth bag. ... stirring occasionally. Pour sauce into sterilized jar and seal.
Cook all ingredients in a heavy pan ... Process in canner 20 minutes/pints; 30 minutes/quarts. Suggested uses: pizza sauce, casseroles, any Italian dishes.
Use rubber gloves ... 5 minutes. Pack in sterilized jars. Use ... water bath for 30 minutes. Start counting processing time when water returns to a boil.
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