Tip: Try squash peppers for more results.

1 - 8 of 8 for canning squash peppers

Mix and let ... soaking period, pour off water and rinse well. Mix: Mix and boil 1 minute. Add squash, bring to boil. Put in jars and seal. Yields: 8 pints.

In large container, combine squash, onions, peppers, and salt. ... headspace. Adjust caps. Process for 10 minutes in boiling water bath. Yield: 8 pints.

Combine zucchini, onions, green and red peppers and salt in ... Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.

Combine squash, onion, canning salt, and peppers; let stand ... together until sugar dissolves. Add drained vegetables. Cook 30 minutes. Put in sterilized jars.

Mix first 4 ... minutes. Add the squash mixture and bring ... Put in sterilized jars and seal. Pressure cook until pressure reaches 5 and cool for 1 hour.

Mix well and let set overnight, drain well. Mix and add squash, bring to slow boil. Simmer 30 minutes. Can while hot. (5 pints).

Grind all ingredients ... stand for 1 hour. Drain well. Bring to a boil Add squash mixture to liquid above and boil for 4 minutes. Put in jars and seal.

Mix squash and salt. Let ... 1 tsp. black pepper 1 tsp. turmeric ... cut lengthwise. NOTE: This amount takes 5 or 6 large zucchini squash, cut out seeds.


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