ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: crunchy hot peppers (canned)

Misc.
How do I can hot peppers and keep them crunchy?
MsgID: 204679
Shared by: kat, ohio
Board: Canning and Preserving at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: crunchy hot peppers (canned)
  kat, ohio
2 Recipe: Pickled Peppers (canning recipe)
  Linda Lou,WA
ADVERTISEMENT
Random Recipes
  • Sweet Potato Mini-Latkes
  • SWEET POTATO MINI-LATKES 2 medium sweet potatoes, peeled and shredded (1 pound) 2 medium green onions, finely chopped (2 tablespoons) 1/4 cup all-purpose flour 1/2 tsp salt 1/4 tsp ground black pepper 1 egg, slightly ...
  • Chocolate Waffles with Berry Sauce (freeze ahead)
  • CHOCOLATE WAFFLES WITH BERRY SAUCE "I use King Arthur brand white whole wheat flour. These are nice with mimosas and peppered bacon." 2 cups white whole wheat flour (or white flour) 1/2 cup unsweetened cocoa powder, ...
  • Hot and Spicy Chex Mix
  • HOT AND SPICY CHEX MIX 3 cups Corn Chex cereal 3 cups Wheat Chex cereal 1 cup pretzels 1 tablespoon Worcestershire sauce 2 to 3 teaspoons red pepper sauce 3 cups Rice Chex cereal 1 cup mixed nuts 1 cup bite-size chees...
  • Mexican Black Beans - Used to work at a Cucos
  • Thanks for the recipe, was looking for some indication of the spice mix that Cucos used. When I was working for them (waiter) the beans were made by cooking black beans in water until they were soft and then grinding th...
  • Russian Strips (meringue-topped pastry strips, 1940's)
  • RUSSIAN STRIPS 2 3/4 cups sifted cake flour 1 cup butter 1 cup and 2 tablespoons sugar, divided use 1/4 teaspoon salt 1 1/2 cups blanched almonds 2 eggs, separated 1/4 teaspoon vanilla Mix flour, butter, 1 cup sugar,...
  • Nopales Con Carne (Cactus and Green Chile)
  • Hi Jazzmin - Just spotted your request a few minutes ago; will do more searching; but, I have found the basic recipe, however, it is made with Green Chile. Perhaps you can exchange green and use red. Meanwhile, I'll keep...
ADVERTISEMENT
  • Sloppy Joes (roaster oven)
  • SLOPPY JOES 1 lb. ground beef 1 small onion, chopped 3/4 cup prepared barbecue sauce 1/4 teaspoon salt 1/8 teaspoon pepper 4 hamburger buns, split American cheese slices (optional) Green bell pepper rings (opti...
  • Luby's Carrot Cake
  • Luby's Carrot Cake Author: Tracy Posted on: Texas Monthly CAKE 3 extra-large eggs 1 1/2 cups granulated sugar 1 1/3 cups drained canned crushed pineapple 1 1/3 cups finely chopped or shredded carrots 1 cup vegetable oi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: crunchy hot peppers (canned)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!