Canned Pimientoes Recipe

Cut round the stem of each, and with a small, sharp knife remove the

seeds and the white partitions inside. Set on a baking sheet in a hot

oven until the thin outside skin puffs and cracks, then remove it with a

small, sharp knife. Or they may be scalded, then dipped into cold water

and the skin be carefully removed. Sometimes the skin is left on. Now

press each one flat, and arrange them in layers, alternately overlapping

one another, in the jars, without liquid, and process for twenty-five to

thirty-five minutes at 212 deg. Fah. During the processing a thick

liquid should exude, covering the pimientoes.

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