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Results 111 - 120 of 208 for green pepper canning
111. 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.
112. OLD VIRGINIA CATSUP
Chopped tomatoes and onions. Sprinkle with salt and let stand 3 hours. Drain well. Combine with other ingredients except vinegar. Cover ...
113. CHILI SAUCE
Peel and chop vegetables. Cook until tender with spice bag. Add vinegar, salt and sugar. Cook until thick (approximately 4 hours). Put into ...
114. ZUCCHINI RELISH
Combine zucchini, onion and salt; let stand overnight. Drain, rinse well in cold water. Combine with remaining ingredients and cook for 30 ...
115. DILLY BEANS
Pack raw green beans in hot pints. To ... tsp. red cayenne pepper, 1 clove garlic and ... and 1/4 c. canning salt in saucepan and boil ... or so and enjoy.
Combine and cover; refrigerate several hours or overnight; stirring occasionally. Serve with corn chips.
117. CHILI SAUCE
Tie crushed red pepper and pickling spice in a ... sterilized pint jars. Seal and process in boiling water bath for 10 minutes. Makes about 5 pints.
Step 1: Slice cucumbers thin. Combine with onions, peppers and salt in a large ... immediately and allow to cool. Store in a cool, dark place.
119. SALSA
Combine all ingredients, simmer 2 - 2 1/2 hours until thick. Process in boiling water bath for 45 minutes. Makes 8-10 pints.
120. MIXED PICKLE RELISH
Place carrots, green beans, lima beans, cauliflower, corn, celery and peppers in 8-quart kettle. Cover with ... self-sealing type. Makes 10 pints.
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