- slightly thickened.
- Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in.
- headspace. Remove air bubbles; wipe rims and adjust lids. Process
- for 15 minutes in a boiling-water canner.
- Yield: 8 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. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutritional Facts: 1/4 cup equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 117 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.
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