Hi Dale
Find you an old better homes and garden cook book and there are a number listed in it and the best bread and butter that you have ever tasted. Takes a good day to make a batch but well worth it.
One good tip Make sure jars are good and clean and buy new seals, I run my jars through the dish washer just before I am ready to start, get you a jar filler, put your seals in a pan of hot water fill the jars with the chips they will be very hot,I hold the jar with a heavy towel and make sure that you take a table knife and slide down the inside of jars to work out all the air and fill to the very top, wipe the jar mouth with a clean towel put on lid and tighten the ring and set on a bath towell and cover with a heavy towel and let them cool after a couple of hours you will start to hear a little ping this is the jar sealing, do not push down on the lid as this will cause it to not seal. they pull a vacum as they cool and this is what seals them. If you can not find one I can take the time to type it out for you or can copy and send it to you. If you do it right all your friends will want a jar or two so make plenty.
I would suggest using a large stainless pot as the vinigar might have a bad reaction to aluminum with the heat and spices. The main thing is let jars seal themselves and be very clean in what you are doing. After the Jars are filled and cool and stored away takes about two weeks before they are ready to dig into.
Deaconllb
PM me your address and will make you a copy and get it in the mail tomorrow Tells how to make around 6 kinds inc. kosher. Or any one else for that matter.
