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Results 31 - 40 of 455 for canning pickles
Wash peppers. and slice 1/4 to 1/2-inch thick. Pack loosely in a jar with 1 bay leaf in each jar. Heat ingredients to a boil and pour over ...
Combine cucumbers, onions, green and ... hours. Prepare home canning jars and lids according to ... bath canner. Yield: about 8 half-pint jars.
Boil first three ingredients 5 ... COVER THE JARS. 1/2 to 2/3 up on jars. Do not process. This can be multiplied 10 times for 8 quarts of pickles.
If small peppers are left whole, slash 1 1/2 to 2 slits in each. Quarter large peppers. Blanch in boiling water and peel. Cool. Flatten ...
35. PEPPER RELISH
Wash vegetables in cold, running ... hot 1/2 pint canning jars and adjust lids (have ... cool dry place. Leave for at least 3 weeks before using.
Bring ingredients for the pickling solution to a boil. Wash about 4 to 5 pounds freshly picked cucumbers. Layer whole, unpeeled cucumbers, ...
Pack washed pickles in jar. Add dill, onion ... in a cool place for 1 week. Refrigerate. Will keep for many months in refrigerator. See also:
Cut zucchini in 1 1/2 x 4 inch strips. Add salt and cover with water. Let stand 2 hours. Drain well. Place garlic in bottom of jar. In a ...
39. SALSA
Simmer all ingredients over low heat for 2 or 3 hours, stirring occasionally. Remove jalapenos and whole garlic. Pour into sterile pint ...
Wash cucumbers and remove stems. ... more. Note: Revised canning methods call for processing pint jars ... a boiling water bath before storage.
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