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Results 31 - 40 of 66 for canning sweet peppers
Blend tomatoes, peppers and onion; cook for 1 ... Add sugar and canning salt. In a gauze bag, ... thickens. Fill hot jars and seal immediately.
Slice cucumbers and onions real ... rings. Cut up pepper in small pieces. Mix vinegar, ... about 2 weeks. Pickles have to stay in refrigerator.
Peel cucumbers, dice in 1/2 ... quart pot, add peppers, onions, celery, sugar, vinegar, ... boiling. Remove jars and seal. 8 pints - great gift.
34. SQUASH RELISH
Mix first 4 ingredients together and let stand for 1 hour. Then boil the following items together for 5 minutes. Add the squash mixture and ...
35. 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 ...
36. CHOW CHOW
Grind or finely chop tomatoes, cabbage, peppers, and onions. Mix in ... and put in pan. Boil until vegetables turn yellow. Pour into jars, seal.
Cut up vegetables by hand - not food processor. Place in non-aluminum pot. Add salt. Let stand 6 hours or overnight. Drain and rinse. Add ...
Slice cukes very thin and ... onions and sliced peppers and sliced garlic and the ... sheet upright, for 15 to 20 minutes in oven at 250 degrees.
39. FROZEN PICKLES
Slice cucumbers and sprinkle with the canning salt. Thinly slice the peppers and onion. Add and mix ... Keeps indefinitely and can be refrozen.
40. CUCUMBER RELISH
Use coarse blade or grinder; combine all ingredients in large bowl, add salt. Cover with cold water and let stand 4 hours. Drain ...
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