11 - 20 of 41 for jalapeno peppers home canning

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Measure ingredients after grinding. Bring all ingredients to a simmer for 20 minutes. Pour into jars and water bathe for 5 minutes.

Measure ingredients after grinding. Bring mixture to a simmer for 20 minutes. Pour into jars and water bath for 5 minutes in boiling water.

Put prepared tomatoes and onions in large blue granite cooker (21 quart size). Cook until mixture is 1/2 as much as you started with. Add all other ...

Wash and drain ... tomatoes, onions and peppers. Heat until ... liquid and seal. (I use 1 pint of jalapenos instead of a quart.) Approximately 15-16 quarts.

Mix together all ... until thickens to desired consistency. Fill sterilized canning jars, seal. Hot water bath 16 minutes for pints, 20 minutes for 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.

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.

Combine ingredients and cook together. Boil for 30 minutes. Pour into hot jars and seal.

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