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.

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.

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.


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