| previous | next |
Title: Pickled Bell Peppers
Categories: Vegetable Canning
Yield: 9 Pints
| 7 | lb | Firm bell peppers |
| 3 1/2 | c | Sugar |
| 3 | c | Vinegar (5 percent) |
| 3 | c | Water |
| 9 | Garlic cloves | |
| 4 1/2 | ts | Canning or pickling salt |
Yield: About 9 pints
Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Bell Peppers in a boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min. ======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
| previous | next |