Canning Cookbook for Beginners: Over 100 delicious, home canned, jammed, pickled, and preserved recipes -- with photographs of every step by Dr. Dillan lueilwitz

Canning Cookbook for Beginners: Over 100 delicious, home canned, jammed, pickled, and preserved recipes -- with photographs of every step by Dr. Dillan lueilwitz

Author:Dr. Dillan lueilwitz [lueilwitz, Dr. Dillan]
Language: eng
Format: azw3
Published: 2020-10-01T00:00:00+00:00


6 to 8 jalapenos, seeded and minced

2 large red onion, diced

1 teaspoon minced garlic

½ cup fresh lime juice

½ cup fresh chopped cilantro

1 ½ teaspoons ground cumin

1 teaspoon dried oregano

Salt and pepper to taste

DIRECTIONS:

Get your water bath canner ready as well as your lids and bands.

Combine the tomatoes, jalapenos, onion, garlic and lime juice in a large saucepan.

Cover and cook then stir in the remaining ingredients.

Reduce heat and simmer for 5 minutes then spoon the mixture into your jars, leaving about ½-inch of headspace.



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