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Results 101 - 110 of 208 for green pepper canning
101. REX'S PICKLE RELISH
Cut up vegetables by hand - not food processor. Place in non-aluminum pot. Add salt. Let stand 6 hours or overnight. Drain and rinse. Add ...
102. SALSA
Mix together all ingredients, simmer ... consistency. Fill sterilized canning jars, seal. Hot water bath ... for pints, 20 minutes for quarts.
Mix vegetables. Add remaining ingredients and bring to a boil. Lower heat. Put in jars and seal immediately.
104. ZUCCHINI RELISH
Deseed large zucchini. Mix zucchini, onion and salt. Let stand overnight. Drain and rinse with cold water. Bring to a boil the remaining ...
105. ZUCCHINI RELISH
You may use big, firm zucchini but omit the seeds before grinding it up. Let squash and salt set overnight or at least 8 hours. Rinse with ...
106. DILL GREEN TOMATOES
Boil water, vinegar, and salt. ... fill jars with green tomatoes. Into each jar, put ... green or red peppers, 1 sprig dill, 1/8 ... 8 weeks. 6 pints.
107. FROZEN PICKLES
Slice cucumbers and sprinkle with the canning salt. Thinly slice the peppers and onion. Add and mix ... Keeps indefinitely and can be refrozen.
108. CHILI SAUCE
Peel and chop tomatoes. Grind onions, peppers and celery. Combine with tomatoes ... frequently. Remove spice bag, pour into sterilized jars and seal.
109. SALSA SAUCE
Simmer 30 to 45 minutes, stirring to prevent scorching. Bring to a full boil and add 5 tablespoons cornstarch dissolved in water. Mix ...
Fill jars with green tomatoes. For 1 quart jars, add 2 or 3 peppers; for pint jars, add ... You can substitute cucumbers for the green tomatoes.
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