|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 23 for canning salsa
Result Page: 1
Combine prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (See Mexican tomato sauce for information on peeling chili ...
Put all ingredients ... minutes pints and quarts (hot pack). For cold pack, process 50 minutes. Yields about 4 1/4 gallons salsa. (17 quarts or 34 pints)
Combine all ingredients in large saucepan. Bring mixture to a boil; reduce heat and simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4 ...
Mix salsa, vinegars, and ... back on stove. Bring back to boil; boil 1 minute, stirring constantly. Pour into hot, sterilized 8 ounce jars. Makes 7 jars.
Mix together all ... until thickens to desired consistency. Fill sterilized canning jars, seal. Hot water bath 16 minutes for pints, 20 minutes for quarts.
Bring to a boil, cook 30 minutes. Makes approximately 5 quarts.
Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, boil 5 ...
Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.
Cook down to 1/2 volume. Put into sterilized jars; seal and water bath 20 minutes for pints or pressure at 5 pounds for 5 minutes.
Simmer all ingredients over low heat for 2 or 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint jars; seal.
Result Page: 1
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