BREAD AND BUTTER JALAPENOS RECIPES
JALAPENOS - BREAD & BUTTER STYLE RECIPE - FOOD.COM
These are so good on a sandwich and even on scrambled eggs. The peppers don't feel that hot using this recipe. Recipe modified from a canning booklet.
Total Time 1 hours
Prep Time 1 hours
Yield 6 pints
Number Of Ingredients 8
Steps:
- Thinly slice jalapenos and onions and cold pack into jars. Use rubber gloves for handling jalapenos.
- Place remaining ingredients in large pan and bring to a boil.
- Pour hot mixture into jars, over the peppers and onions, leaving 1/4 inch headspace. If you run short of the juice, top with boiling water.
- Remove air bubbles by running a knife around the inside of the jars. Adjust caps.
- Process 10-minutes in boiling water bath.
- Yield: about 5-6 Pints.
Nutrition Facts : Calories 461.2, FatContent 3.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 15.2, CarbohydrateContent 103.2, FiberContent 11.4, SugarContent 84.3, ProteinContent 6.6
BREAD AND BUTTER JALAPENOS FOR CANNING RECIPE - FOOD.COM
My brother asked me to make these after eating some that a friend had bought commercially prepared. I found this recipe on recipecircus and had to modify due to some problems with the recipe. Once I tried them, I did not want to share! They are spicy and sweet and taste great on sandwiches and burgers. (Prep time includes veggie soaking).
Total Time 1 hours 40 minutes
Prep Time 1 hours 30 minutes
Cook Time 10 minutes
Yield 12 1/2 pint jars, 120 serving(s)
Number Of Ingredients 7
Steps:
- Cut off tops of jalapenos and seed if you wish to have a less spicy product. If not, cut into rings.
- Cut onions into strips.
- Soak veggies for about an hour and cold pack into jars.
- Combine remaining ingredients on stovetop and bring to boil.
- Pour into jars, leaving 1/4 inch headspace and cap.
- Process for 10 minutes in boiling water bath.
Nutrition Facts : Calories 33.5, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.9, CarbohydrateContent 7.6, FiberContent 0.3, SugarContent 7.1, ProteinContent 0.2
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