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A wonderful way to take advantage of those end-of-season garden vegetables. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Flour is no longer recommended in canning recipes. If you wish to boiling water process this recipe, omit it. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html
Units: US | Metric
Serving Size: 1 (7735 g)
Servings Per Recipe: 1
The following items or measurements are not included:
green bell peppers