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.

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

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 ...

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

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.

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

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

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.

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