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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