- wipe rims and adjust lids. Process for 10 minutes in a boiling-water
- canner. Yield: 4 half-pints.
Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts: 2 tablespoons equals 86 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, trace protein.