|by Jane Butel|
Jane Butel, widely regarded as the expert on Southwest cooking, traveled the country judging chili contests and coaxing recipes.
Tip: Try red chili sauce for more results.
Results 1 - 6 of 6 for canning red chili sauce
Chop tomatoes and onions. Cut green and red peppers into small ... or until the chili is as thick ... recommended manner. Good for the family and as gifts.
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 ...
Cook 2 1/2 to 3 1/2 hours. Put in pint jars and cold pack 10 minutes.
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.
Tie crushed red pepper and pickling ... and put into hot sterilized pint jars. Seal and process in boiling water bath for 10 minutes. Makes about 5 pints.
Remove seeds and ... minutes more. Put in canning jars; add a scant teaspoon salt to a pint when canning. Seal jars; put in hot water bath for 30 minutes.
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