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I did a couple batches of pickled jalapenos a few weeks ago and they turned out really great. I was thinking about doing pickled red peppers and jalapenos for Christmas, any of you guys have a good recipe I could start with?
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# ¿ Nov 15, 2011 07:32 |
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# ¿ Mar 28, 2024 13:19 |
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Would you mind posting your tomatillo salsa recipe? I've been wanting to jar salsa for awhile but haven't found a safe recipe yet.
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# ¿ Sep 7, 2013 22:34 |
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I can and jar regularly on glass tops (and even boil water too!!). I guess there's a slight chance of extremely lovely or old glass tops having issues with temperature regulation but "doesn't get hot enough" is hilariously misinformed. It should read "sure, you can do these things but it typically will take a little longer to boil/return to a boil."
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# ¿ Dec 27, 2013 06:06 |
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HUGE PUBES A PLUS posted:Don't let the price of a good pressure canner scare you. The price is worth it for preserving food that tastes better than nearly anything bought in a supermarket. They're also great for cooking meals in record time. I bought a pressure cooker years ago with intentions of learning pressure canning to add to my pickling repertoire. I still haven't canned once but I've got more than my money's worth simply from being able to cook dry beans from start to finish in a hour.
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# ¿ Jan 5, 2014 19:23 |
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I jarred a batch of 8 or so pints of tomatillo salsa a few weeks ago and it turned out amazing. I found a roast tomatillo recipe online and just added some cilantro and adjusted the spices to my tastes.
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# ¿ May 25, 2014 07:23 |