posted by Sue Freeman 09-02-98 8:18 AM
Enlatar Jalapeņos (Canning Jalapeņo Chile)
Yield: 6 pints Processing Time: 15 minutes
Temperature: High
Jalapeņo Chiles ( a couple of pounds)
1 1/2 cups olive oil
6 cups vinegar
6 teaspoons salt
1 1/2 cups water
6 teaspoons pickling spices
Wash peppers and pack tightly into sterilized, pint canning jars.
Combine all remaining ingredients in a large saucepan and bring
mixture to boiling at high heat.
Pour hot mixture over peppers in each jar to within 1 inch of top
of jar.
Seal jars according to manufacturer's directions.
Process jars in a Boiling Water Bath for fifteen minutes.
Test seal when cooled.