Results 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

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.

Wash and thinly ... garlic cloves. Slice peppers in strips, discarding ... sterilized jars and adjust lids. Process in a boiling water bath for 10 minutes.

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.

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 ...

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!).

Grate zucchini, pepper and onions together ... Boil it and add vegetables. Cook until squash turns clear (about 15 minutes). Pack into hot sterilized jars.

Peel cucumbers, dice ... quart pot, add peppers, onions, celery, ... processing time when water returns to boiling. Remove jars and seal. 8 pints - great gift.

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