|by Jane Butel|
Jane Butel, widely regarded as the expert on Southwest cooking, traveled the country judging chili contests and coaxing recipes.
Tip: Try chili sauce for more results.
1 - 10 of 22 for canning chili sauce
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Choose fresh, ripe ... scorching. Pour into clean, hot canning jars (pints). Adjust caps and process for 15 minutes in boiling water bath. Yields 5-6 pints.
Chop tomatoes and ... or until the chili is as thick ... stove burner. Use sterilized jars and seal in recommended manner. Good for the family and as gifts.
Mix first 6 ingredients together. Cook until nearly done, then add spices. Put in pint jars and seal.
Blanch, peel, cut in 1/2 crosswise and squeeze out some juice. Mix with: Add: Cook until vegetables are done. Put through a sieve. Return to a heavy ...
Cook 2 1/2 to 3 1/2 hours. Put in pint jars and cold pack 10 minutes.
Boil 30 minutes. Put in jars and seal. For double batch, add 5 hot chilies or less besides the 4 oz. can of mild chilies.
Peel and chop tomatoes. Grind onions, peppers and celery. Combine with tomatoes and cook slowly for 2 hours, stirring occasionally. Tie the mustard ...
Blend tomatoes, peppers ... Add sugar and canning salt. In a ... 1 1/2 hours, stirring often until mixture thickens. Fill hot jars and seal immediately.
Peel and chop vegetables. Cook until tender with spice bag. Add vinegar, salt and sugar. Cook until thick (approximately 4 hours). Put into jars and ...
Put prepared tomatoes ... way I can stir the chili sauce without being too close to the heat. We do our cooking under a large oak tree in our back yard.
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