CANNING JALAPENOS AND CARROTS RECIPES

Name: Taqueria Style Pickled Jalapenos and Carrots
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 (2 pints)
Ingredients: 8-10 jalapenos; 2 carrots; 1 small onion; 4-6 cloves of garlic; olive oil; 1.5 cups white vinegar; 1 cup water; 1 tablespoon salt (Kosher or sea salt); 1/2 teaspoon Mexican oregano; 1/2 teaspoon cumin seeds; 8-10 black peppercorns; 1 bay leaf (optional)

TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS | MEXICAN PLEASE

Taqueria Style Pickled Jalapenos and Carrots | Mexican Please image

This recipe will result in two pint-sized jars of pure zip. They'll keep in the fridge for at least a month. (Note: these instructions are not designed for long-term canning.)

Provided by Patrick Calhoun | Mexican Please

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 (2 pints)

Number Of Ingredients 12

Ingredients

8-10 jalapenos
2 carrots
1 small onion
4-6 cloves of garlic
olive oil
1.5 cups white vinegar
1 cup water
1 tablespoon salt (Kosher or sea salt)
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
8-10 black peppercorns
1 bay leaf (optional)

Steps:

Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.

Nutrition Facts : Calories 27 kcal, CarbohydrateContent 4 g, SodiumContent 14 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

PRESSURE CANNING VEGETABLE BEEF SOUP - SBCANNING.COM ...

Pressure Canning Vegetable Beef Soup - SBCanning.com ... image

This recipe is a hearty soup with all of the savory tomato flavor and warmth for the cold winter nights. Enjoy!

Provided by Canning Homemade

Categories Soup

Total Time 1580 minutes

Prep Time 20 minutes

Cook Time 1560 minutes

Yield 20

Number Of Ingredients 15

Ingredients

1 1/2 pounds stew beef, cubed ( I used an inexpensive round steak)
4 cups beef broth (I used two pints of my home made beef stock)
1 cup onion, chopped
3 pc. carrots, peeled and sliced
1 cup celery, sliced (I omitted)
2 pc. large potatoes, peeled and cubed
28 ounces canned tomatoes (I used two pints of my home canned tomatoes)
1 tablespoon sugar
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 1/2 teaspoon Italian seasoning mix (Renee’s blend) or 1/2 teaspoon crushed rosemary
1/2 teaspoon crushed rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground marjoram
1 cup frozen peas, optional

Steps:

Preparation:
Cooking:
Filling the jars:

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