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Results 61 - 70 of 139 for canned pepper s
Combine all ingredients and heat. ... Note: If Ball can or freeze jars are used, it may be frozen instead of being canned. Makes 20 to 21 pints.
Bring first 6 ingredients to boil, then add peppers and wieners. Boil 10 minutes. Seal in sterilized hot jars. Keep refrigerated.
Cut pork into 1 inch ... skillet, heat add salt and pepper. Mix flour and water add to meat. Stir until thickened and serve with mashed potatoes.
Cook beets until soft, peel and slice. Return to pan and add above mixture. Bring to a boil and jar.
In a large kettle, combine all ingredients except zucchini. Mix well. Simmer, uncovered, 20 minutes. Stir occasionally. Add zucchini and ...
Cut tomatoes in half (small ... Slice onions and peppers. Add sugar. Cook until ... into jars and seal. Good with beans, collards and vegetables.
67. CANNED VENISON
Cut venison into 1-1 1/2 ... salt, 1/2 teaspoon pepper and 1 heaping tablespoon lard. ... make sure jar is sealed and store in a cool dry place.
68. CANNED SALSA
Chop in food processor. Cook down until desired thickness. Add 1 teaspoon pickling spices per quart. Fill jars and seal. Yields 9-10 pints.
Combine all ingredients; cover and ... about 7 pints. Can be eaten as is or ... tablespoon butter, cubes or bread, corn starch or flour before heating.
Combine tomatoes, onion, red peppers, hot peppers, sugar, salt, ... Adjust caps. Process in boiling water for 15 minutes. Makes about 6 pints.
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