Tip: Try picante sauce for more results.

1 - 10 of 18 for canning picante sauce

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Chop and combine all ingredients in a large pot. Bring to a boil and simmer 1 hour. Yields 12 pints.

Heat all ingredients, ... to thicken the sauce. When desired ... bath for 30 minutes - or the sauce may be frozen. Excellent with taco or tortilla chips.

Peel and chop ... (6 for hot sauce, 4 for ... lemon juice, cumin, canning salt and ground ... in jars. Makes 7 pints. (Roaster oven holds triple batch.)

Blend together and cook 1 1/2 hours uncovered. Put into hot sterilized jars. Stir occasionally to keep from sticking.

Mix together and simmer 2 hours. Makes 10-12 pints. Process 20 minutes.

Peel tomatoes, chop vegetables, combine all ingredients and cook for approximately 1 1/2 hours, stirring often to keep it from sticking. Pour into ...

Chop all vegetables in the food processor (or blender). Place all ingredients and the brine mixture into a large stock pot. Cook at least 1 hour. ...

Peel and chop ... salt, celery seed, canning salt, cinnamon, mustard ... Seal and process in boiling water bath for 10 minutes. Yields about 12 to 14 pints.

Skin tomatoes; cook all ingredients for 1 1/2 hours, uncovered. Seal or freeze.

Boil 1 1/2 hours uncovered. Add 2 tablespoons or so cornstarch - stirred in last to thicken - can add more starch if you want to. Pour into hot jars ...

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