Boil all ingredients except peppers for 10 minutes.
Cut peppers in rings and put in sauce.
Bring to a boil again.
Pack in hot jars.
Seal.
Clean red, green and yellow peppers and dry well.
Cook tomatoes, rub through colander and remove seeds.
Cook into thick sauce.
Fry peppers in oil slowly until tender.
Add 4 or 5 hot peppers to about 1 average size sweet pepper in jar.
Pour boiling tomato sauce over peppers and seal.
Salt to taste.
NOTE: For 3 bushels of peppers, use two (1 1/4 ounce) jars oregano; for 5 1/2 ounce jar garlic powder; 6 gallon Mazola oil and two boxes of salt.
Cut hot peppers in 1 1/2 to 2-inch wide pieces.
Put pieces of hot dogs in these to fit.
Place in pint jars.
Bring to boil vinegar, sugar and salt.
Pour over hot dogs and peppers in jars; seal and process in hot water bath for 10 to 12 minutes.
Clean tops and seeds from banana peppers or other hot peppers. Cut into chunks.
Put in slowly boiling liquid.
Boil 5 to 7 minutes; put in jars and seal.
Make more juice as needed according to measurement given.
If you place them in jars tight, you will use less juice.
e Peppers: Heat the oil in a very large pot. Add the peppers,
Cut the peppers in half lengthwise and remove their ribs and seeds.
You can preserve sweet peppers or hot peppers; if you preserve hot, use gloves.
Dry the peppers on a clean towel, then cut them into strips.
Place them in a large bowl, sprinkle with coarse salt and let them drain overnight.
Dry the peppers again. Add the garlic, mint, peppercorns and salt.
Pack them into hot sterilized jars.
Cover completely with olive oil.
Seal immediately.
Keep in a cool place or process in a hot water bath for 15 minutes.
Wash and core hot peppers, leaving seeds in.
Slice in food processor.
Heat vinegar.
Let peppers stand in vinegar for about 3 minutes, then drain vinegar.
Put peppers in another kettle, then add oil, garlic cloves and oregano.
Mix and put in hot jars.
Wash peppers, remove seeds, slice both hot peppers and franks in a large kettle.
Combine vinegar, sugar, oil, salt and garlic. Bring to a boil, add peppers and franks.
Return to boiling again and cook 10 minutes.
Pack in hot jars and process in hot water bath for 10 minutes.
Makes about 12 pints.
Remove seeds from peppers while dry, then wash in cold water. Boil 1 quart of salad oil with the 2 gallons peppers.
Let boil and stir until all have been under oil.
Set off fire.
Pack in jars.
Drain jar of peppers; cut peppers and remove seeds.
Place pepper halves in jar; peel garlic and add to peppers.
Cover with oil and sprinkle with oregano to taste.
Beat eggs in bowl.
Cut ends off of peppers and take out seeds.
Mix hamburger, sausage, onion, garlic salt and pepper together.
Stuff peppers.
Roll peppers in flour and then dip into eggs.
Fry in electric skillet in oil for 8 to 10 minutes or until golden brown.
After browning turn over and brown other side.
You will need more eggs as you need them.
Change oil in skillet as necessary.
4 small slits in each hot pepper. Blanch hot peppers in boiling water for
Cook hot peppers in vegetable oil until black; strain and set aside.
Let cucumbers set in salt water 2 to 3 hours.
Wash with cold water.
Mix all ingredients together.
Will last for up to 1 week.
Cut peppers into rings or desired pieces.
Place peppers in large container and stir in salt.
Allow to sit overnight in cool place.
Next day, thoroughly rinse off salt.
Stir in oil, garlic and oregano.
Cold pack 1/4 to 1/2 inch from top of jar for 6 to 8 minutes.
Saute onion in 2 tablespoons olive oil.
Add garlic, mushrooms and oregano.
Cook over low heat 5 to 7 minutes.
Combine spaghetti sauce with 3/4 jar of hot peppers and sauce in large baking dish. Add cooked onions and mushrooms.
Cover and bake for 1 to 1 1/2 hours.
Cook rigatoni for 15 minutes.
Add to dish of sauce.
Cover and let sit for 30 minutes.
Add Parmesan cheese and heat to melt. Can be refrigerated/frozen and reheated.
Can use fewer hot peppers.
Note:
Use rubber gloves while handling peppers.
Bring to a simmer, oil, vinegar, sugar, ketchup and salt.
Cut peppers into small pieces, including seeds.
Add peppers to simmering sauce and cook for 3 to 5 minutes.
(If cooked too long, they become soggy.)
Spoon peppers and sauce into pint jars and cold-pack for 7 to 8 minutes.
Remove the seeds from the peppers and cut in pieces.
Combine first 5 ingredients.
Boil 5 minutes.
Add peppers and boil 3 minutes longer.
Put in hot sterilized jars and seal.
Combine everything, except wieners and peppers, in very large pan or dishpan.
Bring to a good boil.
Add peppers and wieners and boil for 10 minutes.
Pack in pint jars.
Cold pack 15 minutes in boiling water bath.
Yields about 14 pints.