From: firstname.lastname@example.org (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepards seeds. Wear rubber gloves ans split open the hot peppers; remove and discard seeds and coarsley chop peppers. Repeat with bell peppers. Place all the peppers in a blender or food processor and puree until liquified. In a large pot combine the pureed pepper with the sugar and vinegar over high heat. Bring to a rolling boil, stirring ocnstantly, add the pectin, and return to a rolling boil. Boil for exactly one minute. Remove from heat, add coloring if desired, skim and immediately pour into half-pint jars; complete the seals by boiling water bath processing for 10 minutes or sealing with paraffin wax. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 15.4mg||1 %|
|Potassium 531.5mg||14 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 8.7g|
|Protein 2g||3 %|
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Calories per serving: 86
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