Dip tomatoes in hot water for 20 seconds then in ice
he hot brine.
Wash peppers and tomatillo, cut off the
Use gloves when handling hot peppers.
Sterilize four quart jars,
Bring brine to a boil, remove from heat and cool.
Clean peppers, trim stems as desired.
Pack into sterilized jars, with garlic.
Add alum if using, fill with brine.
Wipe jar rim, cover with sterilized lid, screw on ring.
I have a 2 quart jar which I sterilize to store the extra brine in, to use when I pick more peppers.
I have always waited 6 weeks for the pickling, because my mom did!
Reduce heat, cover, and simmer for 20 minutes, or until rice
Preheat oven to 275\u00b0.
Brown and drain hamburger and onions. Prepare rice.
Combine all ingredients, but green peppers.
Boil salted water for peppers.
Boil peppers for 5 minutes. Immediately dunk them in cold water.
Place peppers in a 9 x 13-inch glass baking dish.
Pour other mixture over them.
Bake 20 minutes.
Cut off tops of peppers and remove seeds.
Saute meat, onion and garlic; drain.
Add seasonings and potato and cook until potatoes are thawed.
Add egg and mix.
Spoon mixture into peppers.
Place in a baking dish.
Pour juice over peppers.
Bake for 45 minutes at 400\u00b0, until peppers are tender.
Prepare stuffing for peppers.
Boil peppers in water for 5 minutes.
Combine ground beef, onion, chili powder, eggs, ketchup, cornflakes, salt and pepper; stuff peppers.
Wash, split and remove stems from peppers; set aside.
In a medium saucepan, combine vinegar, water and oil; bring to a boil. Drop in peppers, onion and carrot slices; cook just long enough for peppers to change color.
Place peppers and vegetables into pint jars to which 1/2 teaspoon of salt, 1 garlic clove and 1 bay leaf have been added to each.
Distribute liquid into jars.
Seal.
If canning, sterilize 8 jars, lids and
Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking.
Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Hot Pack 15 minutes
Follow all normal canning guidelines.
br>Coarsely cut celery, onion, peppers, and parsley.
Divide into
erries.).
Make sure your canning equipment is scrupulously clean, and
ot. Add the peppers, and allow to sweat for 2 to 3
Grind chile de arbol peppers into a powder with a
tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling
Working in batches, blanch tomatoes for one minute and immediately immerse
A note about peppers: Remember to use caution and
For the brine: combine vinegar, water, salt and oregano. Bring to boil.
Wash peppers and place in jar. (I use them whole, but you can slice them, just wear gloves).
Cover pepper with brine, leaving 1/4 inch head space. Put on clean lid and seal. Process in water bath for 15 minutes.
If you want to spice it up you can add a garlic clove to each jar.
Wash peppers.
Cut lengthwise into quarters (I leave hot peppers whole).