Clean hot peppers and take out seeds.
Stuff with sauerkraut. Cook sugar, vinegar and mustard seed until it comes to a boil. Pour over hot peppers that are packed in jars.
Cold pack for 20 minutes.
Core hot peppers. Take out as many seeds as possible. Be very careful!
Mix the rest of the ingredients and stuff peppers.
Place on a baking sheet and a few tablespoons of olive oil over the peppers.
Bake at 250 F for 45 minutes. Ready to eat or freeze.
Core peppers (don't break), wearing rubber gloves.
Wash and boil 2 minutes.
Cool in ice water.
Stuff with sauerkraut.
Pack in sterilized jars.
Add garlic and alum.
Cover with solution of water, vinegar and salt.
Boil in hot bath for 3 to 5 minutes. Seal.
ery large pot. Add the peppers, and allow to sweat for
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.
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.
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.
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.
Get vinegar and water to boil.
Cut tomatoes to desired size. Put 1 teaspoon salt and sugar to quart jar.
Pack tomatoes and about 12 peppers to a quart.
Fill jars with boiling vinegar and water.
In about 30 days hot peppers and tomatoes will be ready to eat.
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.
Cooks it, puts it in a bun with mustard, ketchup and hot peppers.
In non-aluminum saucepan, heat vinegar and water for each pint of peppers.
Into each sterilized pint jar, place 1 clove garlic, 1/2 teaspoon mustard seed, 1/2 teaspoon of pickling salt and 2 cups hot peppers.
Leave 1/2-inch headspace.
Remove air bubbles. Seal.
Process BWB for 5 minutes.
Adjust seals.
Cool untouched for 12 hours.
ou are making the ITALIAN STUFFED GREEN PEPPERS you will also get
Wash and dry poblano peppers.
Coat peppers slightly with vegetable oil.
Cut a slice of about 1/2 inch on the top of bell peppers, remove seeds and empty them.
In a big skillet, cook ground veal at medium-high heat for about 5 minutes or until brown. Remove grease from the skillet. Add salsa, 1 cup grated cheese and uncooked rice. Mix well. Stuff peppers with the mixture of ground veal.
Pour water in the crockpot. Add stuffed bell peppers by packing them well. Cover and cook at low setting 6 to 7 hours. When ready to serve, sprinkle the bell peppers with remaining cheese.
Wash and core hot peppers.
Mix sausage and stuff each pepper. Lay peppers in baking dish.
Pour enough spaghetti sauce to cover each pepper.
Add cheeses to cover peppers.
Cover with tinfoil and bake approximately 45 to 50 minutes at 350\u00b0.
b>hot, to about medium-high heat.
Lightly oil the poblano peppers
Cut acorn squash in half (1/2); scoop out seed with spoon. In greased pan, bake face down at 350\u00b0 for 30 minutes.
Cook bacon; remove and crumble.
Retain grease.
In retained grease, saute onions, bell peppers, hot peppers and tomatoes until tender. Add milk, cheese, butter, sugar and crumbled bacon.
Take squash and scoop out the squash; save shell.
Mix squash with ingredients.
Spoon mixture into shells.
Bake at 350\u00b0 for 20 minutes.
uminum foil.
Rinse bell peppers. Cut off the tops
Slice hot dogs and peppers.
Mix oil, vinegar, sugar, ketchup, garlic and salt.
Bring to a boil.
Add peppers and hot dogs. Cook 10 minutes.
Put into jars.
Pressure cook 5 minutes at 10 pounds pressure.
This recipe works well using chunked, cooked deer meat instead of dogs.