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Tip: Try chili canning for more results.
Results 1 - 10 of 21 for green chili canning
1. INDIA RELISH
Wash vegetables. Chop tomatoes. Sprinkle chopped tomatoes with 2 tablespoons of salt, let stand 12 hours in drain. Dissolve remaining salt ...
Heat all ingredients, simmer until tomatoes and peppers are tender. Add a paste of 1/4 cup cornstarch and 1/4 cup water to thicken the ...
3. SALSA SAUCE
Boil 30 minutes. Put in jars and seal. For double batch, add 5 hot chilies or less besides the 4 oz. can of mild chilies.
Combine chopped peppers, apples, cabbage ... sugar, mustard seed, chili pepper in large pot and ... process 10 minutes. Yields about 7 half pints.
Combine and cover; refrigerate several hours or overnight; stirring occasionally. Serve with corn chips.
Blanch, peel, cut in 1/2 crosswise and squeeze out some juice. Mix with: Add: Cook until vegetables are done. Put through a sieve. Return ...
Mix together and simmer 2 hours. Makes 10-12 pints. Process 20 minutes.
8. CHOW CHOW
Cut up all vegetables, put in container, sprinkle all seasoning over vegetables. Mix, let stand overnight. Boil 10 minutes. Fill in jars ...
Boil 1 1/2 hours uncovered. Add 2 tablespoons or so cornstarch - stirred in last to thicken - can add more starch if you want to. Pour into ...
10. PICANTE SAUCE
Cook 2 1/2 to 3 1/2 hours. Put in pint jars and cold pack 10 minutes.
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