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Thread: Canning Pics, Feel free to post yours!

  1. #976
    Smart Canuck SnowFlakey's Avatar
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    Here is another old French Canadian recipe that i have been using for years and years.

    SWEET RED PEPPERS


    20 RED PEPPERS, CUT IN
    STRIPS


    8 MEDIUM ONIONS, SLICED

    ½ CUP COARSE SALT


    MARINATE FOR 3 HOURS AND DRAIN THE LIQUID.


    SYRUP :


    4 CUPS VINEGAR

    1 ½ CUPS WATER

    3 CUPS SUGAR



    BRING TO A BOIL AND THEN ADD:


    ½ CUP OIL (I USE MAZOLA)


    BOIL FOR 3 MINUTES AND THEN MIX IN THE PEPPERS AND SIMMER FOR ANOTHER 3 MINUTES.


    PACK INTO HOT STERILIZED JARS. STORE IN A COOL DARK PLACE.
    Last edited by SnowFlakey; Thu, Sep 19th, 2019 at 03:02 PM.

  2. #977
    Senior Canuck
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    Busy summer here. Just to sum it up.
    -Jellies and Jams: about 50 jars including chokecherry, strawberry, lilac and so on.
    -Dilled carrots, about 19 jars.
    -Dilled beans, about 8 jars.
    -Beets 10 jars.
    -Jalapenos and other peppers about 12 jars.
    -Pears and peaches about 30 jars.
    -Plums, several jars.
    I froze so much veggies and fruits that my freezer is getting hard to close. Dehydrated so many containers of herbs and such that I had to clean out my
    spice cupboard to fit them all in.

    I think I am done for the season!

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