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Results 31 - 40 of 44 for canning jalapenos
31. PICANTE SAUCE
Measure ingredients after grinding. Bring all ingredients to a simmer for 20 minutes. Pour into jars and water bathe for 5 minutes.
32. PICANTE SAUCE
Measure ingredients after grinding. Bring mixture to a simmer for 20 minutes. Pour into jars and water bath for 5 minutes in boiling water.
Combine and cover; refrigerate several hours or overnight; stirring occasionally. Serve with corn chips.
34. PICANTE SAUCE
Peel and chop 15 large, ... mild) and 3 jalapeno peppers. (Be sure to wear ... lemon juice, cumin, canning salt and ground oregano. Bring ... oven holds triple batch.)
Wash and drain tomatoes before ... jars, cover with liquid and seal. (I use 1 pint of jalapenos instead of a quart.) Approximately 15-16 quarts.
Put all ingredients in large enamel pot. Bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally. Pour into sterilized ...
37. PICANTE SAUCE
Refrigerate tomatoes and salt overnight. Drain off juice. Chop vegetables and add to tomatoes. Bring to boil for 15 minutes. Pack in ...
Heat liquids with spices until ... Put peppers in canning jars and cover with hot ... a boiling water bath for 10 minutes. Yield: about 9 pints
Mix all ingredients. Cook until thick, around 3 hours, stirring often to keep it from sticking. When thick, put in jars and seal. This ...
40. JALAPENO JELLY
Mix salsa, vinegars, and sugar altogether. Put in large pot and bring to boil; boil 3 minutes. Remove from heat and add Certo. Put back on ...
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