|by Hugh Johnson|
As the author learns about wine, so do we in this book full of candour and wit and fine writing.
91 - 100 of 111 for red peppers for canning
Cook for 2 1/2 hours ... Bring to boil. Put in jars and adjust lids. Place in pressure cooker for 5 minutes, for 5 pounds of pressure. Makes 18 to 20 pints.
Chop tomatoes and onions. Cut green and red peppers into small pieces. ... sterilized jars and seal in recommended manner. Good for the family and as gifts.
Fill clean, sterilized ... added the dill, peppers and garlic. Bring water, vinegar, canning salt and alum ... pickles in oven for 20 minutes or ... canner for 15 minutes.
Mix and boil slowly, about 20 minutes. Pack in sterilized jars and seal. I used vacuum packed corn and used 7 cans since the cans were smaller.
Boil corn 5 ... measure cabbage and peppers. Chop onions. ... 20 minutes (more salt and sugar may be added if desired). Pack into hot jars. Seal at once.
In a saucepan, heat the onion, garlic, pepper flakes, and ground ... simmer, and cook for 20 minutes longer. ... sterilized pint sized canning jar and seal. ... or tripled for canning.
Grind vegetables and drain off all the juice you can. Add the rest of ingredients. Cook 35 minutes. Water bath 10 minutes.
Cut up fine. Mix all, let stand overnight (DO NOT ADD WATER). Drain in A.M. Add 1 1/2 teaspoon turmeric, 6 cups sugar, 1/4 cup mustard seed, 30 whole ...
Note: Up to ... vinegar, such as red wine vinegar, malt ... boiling hot water for 1 minute, then ... Remove stems from peppers and remove seeds, ... minutes. Have clean canning jars and new ... Yield: about 6 pints.
Prepare BallŪ or ... instructions found in Canning Basics. Peel, seed ... bowl and allow peppers to steep for 15 minutes. Drain ... 8,001- 10,000 ft...20 minutes
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