Tuesday, April 17, 2012

Home Canned Jalapeno Peppers

Image by cjmartin

This is a delicious recipe for home canning your jalapeño peppers. It is very easy and you have a delicious product when you are finished. You may slice the jalapeños are leave them whole. Hope you enjoy.

1 3/4 quart jalapeño peppers
1 large onion
5 carrots, sliced
2 tablespoons Mazola oil
4 bay leaves, crumbled
1 teaspoon salt
1 teaspoon sesame seeds
Vinegar to cover

Cover peppers, onion, carrots, oil and bay leaves with vinegar. 
Bring to a boil.
Pack in jars and add 1 teaspoon salt and 1 teaspoon sesame seeds to each quart jar.
Cover peppers with liquid and seal lids on the jar while hot.
Let set at least two weeks before eating.

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