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.
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 ...
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, 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.
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 ...
Mix zucchini, onions and salt. Let stand overnight. In A.M., rinse well and drain. Add all remaining ingredients, except cornstarch and mix well; ...
Combine cucumbers, onions, peppers with canning salt. Cover for ... steel pan. Bring to a boil, don't boil (scald). Pour into hot sterile jars and seal.
Remove cores and seeds from peppers. Skin onions. ... and process in hot water bath (185 degrees) for 10 minutes. Recipe halves well, same instructions.
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