|Floyd on Fire: Barbecue the Floyd Way|
|by Keith Floyd|
"Just because you're eating in the garden doesn't mean you have to slum it!" Are you bored with barbecued sausages, char-grilled chops and blacken...
Results 1 - 10 of 23 for canning salsa
Result Page: 1
Combine prepared tomatoes, peppers, onions, vinegar, salt and pepper in a large saucepan. (See Mexican tomato sauce for information on peeling chili ...
Put all ingredients ... minutes pints and quarts (hot pack). For cold pack, process 50 minutes. Yields about 4 1/4 gallons salsa. (17 quarts or 34 pints)
Combine all ingredients in large saucepan. Bring mixture to a boil; reduce heat and simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4 ...
Mix salsa, vinegars, and ... back on stove. Bring back to boil; boil 1 minute, stirring constantly. Pour into hot, sterilized 8 ounce jars. Makes 7 jars.
Simmer all ingredients over low heat for 2 or 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint jars; seal.
Combine everything except chopped peppers and chopped tomatoes. Bring to boil, then simmer for 10 minutes. Add chopped peppers and tomatoes, boil 5 ...
Bring to a boil, cook 30 minutes. Makes approximately 5 quarts.
Cook down to 1/2 volume. Put into sterilized jars; seal and water bath 20 minutes for pints or pressure at 5 pounds for 5 minutes.
Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.
Mix together all ... until thickens to desired consistency. Fill sterilized canning jars, seal. Hot water bath 16 minutes for pints, 20 minutes for quarts.
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