These long, pickled pepper strips are the perfect fit for tacos, nachos, or any favorite sandwich that needs spicing up.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
Loaded with roasted tomatoes and jalapeño, this picante salsa is perfect for a fresh, quick Mexican meal.
Makes about 1 (32 oz) quart jar or 2 (16 oz) pint jars
Preserve the bounty of tomato season to use throughout the year. Follow these directions for whole, halved or quartered tomatoes packed in their own juice. Recipe is given for 1 quart or 2 pint jars and is easily doubled or tripled.
This recipe works with red beets, too, but golden beets are less likely to stain your fingers or your apron.
Make a delicious flatbread or grilled pita bread topped with roasted sweet potatoes and cilantro.