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Jalapenos - Bread & Butter Style

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“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.”
READY IN:
1hr
YIELD:
6 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice jalapenos and onions and cold pack into jars. Use rubber gloves for handling jalapenos.
  2. Place remaining ingredients in large pan and bring to a boil.
  3. 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.
  4. Remove air bubbles by running a knife around the inside of the jars. Adjust caps.
  5. Process 10-minutes in boiling water bath.
  6. Yield: about 5-6 Pints.

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