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Results 21 - 30 of 208 for green pepper canning
Mix vegetables and cook for ... tomato paste, sugar, canning salt, olive oil, and in ... the top and process in hot water bath for 15 minutes.
If small peppers are left whole, slash 1 ... or pints. Makes 9 pints. Note: Use a good quality distilled or organic vinegar (no store-brands!).
Cook onions, garlic, and green peppers in oil for 1/2 hour. ... freeze. To can: heat to boiling, put in sterilized jars to brim, seal at once.
24. Dixie Relish
Mix vegetables together, cover with salt and let stand overnight in a crock or stainless steel pan. The next day, drain. Add spices, sugar ...
From University of Minnesota Extension. ... the amount of pepper, onion, or celery. Doing ... it unsafe for canning. Wash jars, rings, and ... and process 50 minutes.
Combine all ingredients in large container, cover with ice and let stand overnight. Drain in morning. Combine pickles and brine in large ...
Peel off corn husks and be sure to remove all remnants of the silk. Rinse corn and cut off ends. In a large pot, boil 2-3 quarts of water. ...
Choose firm, small to medium green tomatoes (entirely green, not partially ... cold water; add peppers. To the vinegar, add ... size of vegetables used.
29. SALSA SAUCE
Chop all vegetables, mix all ingredients and bring to a boil. Boil 20 to 30 minutes. Can in small jars.
Cook down to 1/2 volume. Put into sterilized jars; seal and water bath 20 minutes for pints or pressure at 5 pounds for 5 minutes.
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