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Results 21 - 30 of 66 for canning sweet peppers
21. PICKLE RELISH
Combine cucumbers, peppers and onions. Sprinkle with turmeric. ... leaving 1/8" head space. Adjust caps. Process 10 minutes. Yield: about 6 pints.
22. MIXED PICKLES
Combine squash, onion, canning salt, and peppers; let stand over night. ... dissolves. Add drained vegetables. Cook 30 minutes. Put in sterilized jars.
24. PICCALILLI
Combine vegetables. Mix with salt, ... spice bag. Sterilize canning jars. Pack hot relish into ... minutes in a boiling water bath. 3 pint jars.
25. PEPPER RELISH
Remove cores and seeds from peppers. Skin onions. Grind vegetables. ... bath (185 degrees) for 10 minutes. Recipe halves well, same instructions.
26. BLENDER KETCHUP
Peel tomatoes and core. Quarter ... and membranes from peppers. Put tomatoes, peppers, and ... in water jar bath for 15 minutes. Makes 4 pints.
27. ZUCCHINI RELISH
Grate zucchini, pepper and onions together in food ... vegetables. Cook until squash turns clear (about 15 minutes). Pack into hot sterilized jars.
Place carrots, green beans, lima ... corn, celery and peppers in 8-quart kettle. Cover with ... closures are self-sealing type. Makes 10 pints.
29. 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 ...
Mix canning salt with sliced cucumbers, cover ... cucumbers well; add onions and peppers to vinegar mixture. Heat to boiling. Fill jars and seal.
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