Tip: Try jalapeno without canning for more results.

Results 1 - 8 of 8 for pickle jalapeno without canning

Wash peppers. and slice 1/4 to 1/2 inch thick. Pack loosely in a jar with 1 bay leaf in each jar. Heat ingredients to a boil and pour over peppers in ...

Heat liquids with ... Put peppers in canning jars and cover ... Process both pint and quart jars in a boiling water bath for 10 minutes. Yield: about 9 pints

3. SALSA
Simmer all ingredients over low heat for 2 or 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint jars; seal.

Blend together and cook 1 1/2 hours uncovered. Put into hot sterilized jars. Stir occasionally to keep from sticking.

Heat water, vinegar ... raw okra into canning jars. Add a ... 1 or 2 jalapeno peppers in each ... removing. Unused prepared mixture can be kept for later use.

Heat water, vinegar ... raw okra into canning jars. Add a ... 1 or 2 jalapeno peppers in each ... removing. Unused prepared mixture can be kept for later use.

Wash and drain ... not over cook. Pack into jars, cover with liquid and seal. (I use 1 pint of jalapenos instead of a quart.) Approximately 15-16 quarts.

Pack peppers in clean jars. Put a pinch of alum in each jar. Boil water, vinegar and salt. Pour over peppers and seal. Wait 6 weeks before eating.


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