|The Garden Primer: Second Edition|
|by Barbara Damrosch|
The most comprehensive, entertaining, down-to-earth one-volume gardening reference ever, and highly praised: "Barbara Damrosch delivers the goods.
1 - 10 of 59 for canning sweet peppers
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Sort cucumbers, discarding ... cucumbers, onions, green pepper and salt; let ... salt (use only canning salt). Yield: Three ... Co. Fair, Blue Ribbon Winner
Wash and thinly ... garlic cloves. Slice peppers in strips, discarding ... sterilized jars and adjust lids. Process in a boiling water bath for 10 minutes.
Sprinkle layers of ... cabbage, onions, and pepper with salt. Let ... pint or pint canning jars, leaving 1/4-inch ... Makes about 8 pints or 16 1/2 pints.
Combine water and salt to make a brine. Wash and cut vegetables into bite-sized pieces and soak overnight in brine in a ceramic, plastic or stainless ...
Wash, core and slice peppers. Arrange in ... bottom of a canning jar and sprinkle ... refrigerator. Shake jar every few days. Refrigerate for 2 weeks before using.
Remove seeds and cores from peppers. Cook peppers, ... don't pack any hot peppers into jars. You will need about 1/2 lb. of sweet peppers per 1/2 pint jar.
Mix vegetables and ... tomato paste, sugar, canning salt, olive oil, ... leaving 1/2 inch space from the top and process in hot water bath for 15 minutes.
If small peppers are left whole, ... minutes for half pints or pints. Makes 9 pints. Note: Use a good quality distilled or organic vinegar (no store-brands!).
Peel cucumbers, dice ... quart pot, add peppers, onions, celery, ... processing time when water returns to boiling. Remove jars and seal. 8 pints - great gift.
Grate zucchini, pepper and onions together ... Boil it and add vegetables. Cook until squash turns clear (about 15 minutes). Pack into hot sterilized jars.
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