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Chiles Jalapenos En Escabeche
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    Chiles Jalapenos En Escabeche

  • 5 lb. tomatoes
  • 2 lb. chile peppers
  • 1 lb. onions
  • 1 cup vinegar (5% acidity)
  • 3 tsp. salt
  • 1/2 tsp. pepper
  • PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE HANDLING CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE.
    Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped onions, peppers and remaining ingredients in a large saucepan. Heat to boil; and simmer 10 minutes. Fill hot jars, leaving 1/2-inch headspace. Adjust lids and process.
    YIELD: 6 to 8 pints

    RECOMMENDED PROCESS TIMES FOR CHILI SALSA IN A BOILING-WATER CANNER

    Process Times at Altitudes of
    Style of PackJar Size0 - 1000 ft1001 - 6000 ft6001 - 8000 ft
    HotPints15 min20 min25 min

    From: www.msue.msu.edu/msue/imp/mod01/mod01c.html
    Posted By:
    Post Date:

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