Ingredients Jump to Instructions ↓

  1. 1 Cup-Corn Nibblets

  2. 1 Cup-Onions (Vidalias are BEST-minced)

  3. 1-Entire, Garlic Bulb (Minced)

  4. 1 Cup-Tri-colored, Bell Peppers (Chopped fine)

  5. 1/4 Cup-Macho Nacho (or Jalopeno) Peppers (chopped finely)

  6. 1 Tsp.-Pimientos

  7. 1/2 Cup-Celery (Finely chopped)

  8. 1 Cup-Pinto Beans (Canned & drained, pintos are perfect for this recipe)

  9. 1/2 Cup-Fresh Cilantro (Chopped)

  10. 1 Tblsp.-Chili Powder (Ground)

  11. 1 Tsp.-Cayenne Pepper (Ground)

  12. 1/2 Tsp.-Paprika

  13. 1 Tsp.-Sugar (Granulated)

  14. 1/4 Cup-Cider Vinegar

  15. 3/4 Cup-Water

Instructions Jump to Ingredients ↑

  1. COOK'S NOTE: A pressure canner is NOT necessary to properly "can" this recipe. AS LONG AS jars "seal" correctly, the shelf-life for my, canning method stands for two years (or more) for safe consumption. However, consuming "home-canned" foods AFTER two years is NOT RECOMMENDED. There are numerous "steps" to THIS canning method, but it's QUITE EASY (and FUN to boot!) PLUS, the REWARDS are DELICIOUS AND LASTING! ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~**~*~*~*~*~*~*~ FOR "COOKING AND CANNING" THIS RECIPE FOR RESERVE SERVINGS: (Cook MULTIPLIES RECIPE ingredients for more than a "three quart," batch.) COOK'S NOTE: I use BOTH, large, stove eyes while preparing this dish, as the "heated ingredients" and "heated jars" are not sequential and are NECESSARY for the technique to properly and safely SEAL jars for pantry shelving. ~~In a large, (lidded) dutch oven (or chili/stew pot) PLACE CLEAN, glass, Atlas or Ball-Mason jars and lid sections into pot (if not using single, "gummed" lids--otherwise, place single lids into pot--"bottoms down," with lids dropped in "all round" or boiled in a separate, smaller pot.) ~~COMPLETELY COVER jars and lids with water. ~~PLACE filled, pot(s) on stove eye(s) (on high heat setting) and BRING WATER TO A BOIL, then TURN OFF HEAT. ~~In a large, sauce pot, (on medium heat setting) COMBINE ALL RECIPE INGREDIENTS and HEAT TO A BOIL. ~~REDUCE HEAT to SIMMER, and CONTINUE cooking ingredients for about 15, ADDITIONAL minutes (until vegetables become TENDER.) ~~REMOVE POT FROM HEAT, and SET ASIDE on a cool, cook-eye (else, ingredients will be soggy-textured, if overcooked.) ~~Using tongs, TAKE A sterile, "hot" jar from pot, and PLACE JAR into sink basin for filling, one-at-a-time. ~~PLACE (with tongs) "hot," cooked, ingredients into jar, ALONG WITH "two tablespoons" juice, and FILL TO "3/4-inch" from TOP. ~~PLACE A TOWEL ON STURDY, FLAT SURFACE for placing filled jars, TO COOL. ~~RELOCATE FILLED JARS to cooling towel. ~~With a WARM, DAMP CLOTH, WIPE FILLED JARS WELL for any residual, "spill-off" from filling process. ~~PLACE sterilized lids (tightly) onto filled jar COOK'S NOTE: When jars begin to "POP," they have "sealed" properly (or when mid-sections of lids ("lid BUTTONS") have caved in. (This process may require a couple (to several) hours, (depending on "types" and "consistencies" of ingredients) as the sealing occurs DURING the cooling phase of "hot-canning." COOK'S NOTE: REFRIGERATE OVERNIGHT, and place back on tabletop following day. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~**SIDE NIBBLE: This recipe is perfect for a TACO SALAD topping! SIDE NIBBLE: GREAT FOR GIFTING, TOO!


Send feedback