Hungarian Peppers In Tomato Sauce

These hot peppers are great on sandwiches, in cocktails, or on a relish tray.

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  • Makes: 84 servings
  • Serving Size: 2 tablespoon
  • Makes: 6 pints
  • Prep: 1 hr 30 mins
  • Process: 35 mins

Hungarian Peppers In Tomato Sauce

Directions

  1. Remove stems ends from peppers. Halve peppers, remove seeds and discard. Set peppers aside.
  2. In a large pot combine broth, sugar, tomato paste, salt, vinegar, paprika, garlic powder, cloves, and allspice. Bring to boiling.
  3. Pack peppers into hot clean pint canning jars, leaving a 1-inch headsapce. Ladle hot broth mixture over the peppers, maintaining the 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a pressure canner, at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner, for 35 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
  5. To serve, place contents of jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).
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Nutrition Facts (Hungarian Peppers In Tomato Sauce)

  • Per serving:
  • 14 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 174 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 3 g sugar ,
  • 0 g pro.
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