Canning and Preserving: Easy Recipes for Canning Vegetables, Fruits, Meats, and Fish at Home by Angela Gibbs
Author:Angela Gibbs [Gibbs, Angela]
Language: eng
Format: epub
Publisher: Angela Gibbs
Published: 2018-06-13T18:30:00+00:00
Directions:
Day One
In a large stockpot, combine zucchini, green pepper, red pepper, pickling salt, and onions. Cover and allow the mixture to stand overnight.
Day Two
Rinse the vegetables and drain. Place the mixture into a large stockpot, then add garlic, mustard, cumin, brown sugar, vinegar, nutmeg, pepper, salt, pepper flakes, cornstarch, tomato paste, and tomatoes.
Bring the mixture to a boil and allow it to simmer for 15 minutes.
Spoon into hot jars and wipe the rims clean. Affix the lids and seals, then process in a boiling water bath for 15 minutes.
Remove jars and allow them to cool. Serve chilled.
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