Tip: Try picante sauce for more results.

1 - 10 of 18 for canning picante sauce

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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.

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

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.

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 ...

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.

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.)

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. ...

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

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