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Grind peppers and onions. Mix. Cover with boiling water. Let stand about 10 minutes. Mix salt, sugar, water and vinegar. Bring to a boil; pour over peppers and onions. Boil 20 minutes. Pack in jars. Seal. Process 15 minutes in boiling water bath. NOTE: Get a book on canning if unsure about sealing and processing. MRS J.C. BABER (STELLA) BARTON, AR From the book
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|Serving Size: 1 Serving (994g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 16 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 38.5mg||1 %|
|Potassium 1637.7mg||43 %|
|Total Carbohydrate 82.9g||24 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 64.8g|
|Protein 9.9g||14 %|
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Calories per serving: 365
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