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Results 91 - 100 of 152 for canning hot peppers
Cook this over low heat in a heavy bottomed pan (a thin pan will scorch) for 1 1/2 hours or until thickened, stirring often. Then add: Cook ...
Mix all ingredients together until heated through. Hot pack into quart jars leaving ... Process in a pressure canner for 90 minutes at 10 psi.
Cook together in a large kettle for 2 1/2 hours. Put through a food mill. Heat again to boiling. Pour into jars and seal. Process in ...
94. CANNING PEPPERS
Bring first 4 ingredients to ... Cut up your peppers in rings or slice them. ... to each quart of peppers; seal. Do not cold pack. Very crisp.
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 ...
96. HOT PEPPERS
Use five (1 quart jars). Quarter peppers, remove stems, fill jars ... quartered, 1 tablespoon canning salt. Fill jars with peppers. ... top with olive oil.
97. HOT SAUCE
Skin tomatoes and chop and ... add onions and pepper. I add some jalapenos and taste to see how hot. Cook onions and peppers with tomatoes for 35 minutes. Put into hot jars and seal.
Chop all vegetables real fine, ... salt, and cayenne pepper. Bring to a boil ... hours. Put in hot canning jars with hot lids and ... chicken and French fries.
99. HOT PEPPER RINGS
Mix together and boil at ... minutes; let cool. Slice peppers as desired. Pack in jars, bring mixture to a boil again and pour over peppers. Seal.
100. PICO PIQUEN'O
(Fresh salsa, not cooked) Begin boiling canning jars and lids. Place juice ... refrigerated. Can be cooked for a sweeter, picante like flavor.
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