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Wash and pack jalapeno peppers tightly into hot jars. Combine remaining ingreds. in an enameled or glass saucepan and bring to boil. Cover peppers with boiling liquid, leaving 1/2" head-space. Seal jars with sterilized 2 pc. canning lids and process in boiling water to cover by 2" for 10 min. Cool on rack. Store for 30 days before using.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 1|
|Calories from Fat: 125 (81%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 5.3mg||0 %|
|Potassium 137.4mg||4 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 3.2g|
|Protein 1g||1 %|
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Calories per serving: 154
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