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Results 61 - 70 of 127 for canning tomatoes onions peppers
Chop and combine all ingredients in a large pot. Bring to a boil and simmer 1 hour. Yields 12 pints.
62. PICANTE SAUCE
Measure ingredients after grinding. Bring all ingredients to a simmer for 20 minutes. Pour into jars and water bathe for 5 minutes.
Place all ingredients in large ... simmer, stirring until tomatoes change in color from green ... about 36 pints. This recipe can be cut in half.
64. VEGETABLE RELISH
Mix all ingredients and let stand 4 hours or overnight. Wash salt off real good 4 or 5 times. Then combine: 1 tbsp. celery seed 2 tbsp. ...
65. PICANTE SAUCE
Refrigerate tomatoes and salt overnight. Drain off juice. Chop ... and add to tomatoes. Bring to boil for 15 minutes. Pack in sterilized jars.
66. DILL CROCK
Make brine using 3/4 cup ... of water, slice onions, bell peppers, celery, carrot and break ... Cure 10 days at room temperature. Refrigerate.
Cook tomatoes and garlic; sieve. Add other ... you desire. Can in sterile jars. You may can in pressure canner 10 minutes at 5 pounds pressure.
68. FINE CHILI SAUCE
Chop all ingredients fine. Cook until thick over low heat, stirring often (about 1 1/2 hours). Seal while hot.
69. HOT SAUCE
Skin tomatoes and chop and put into ... hours, then add onions and pepper. I add some jalapenos ... Cook onions and peppers with tomatoes for 35 minutes. Put into hot jars and seal.
Chop all vegetables in the food processor (or blender). Place all ingredients and the brine mixture into a large stock pot. Cook at least 1 ...
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