INGREDIENTS

INSTRUCTIONS

Hot or sweet, including chiles, jalapeno, and pimnto  Quantity: An
average of 9 pounds is needed per canner load of 9  pints. A bushel
weighs 25 pounds and yields 20 to 30 pints--an  average of 1 pound per
pint.  Quality: Select firm yellow, green, or red peppers. Do not use
soft or  diseased peppers.  Procedure: Select your favorite pepper(s).
Caution: If you choose hot  peppers, wear plastic gloves while handling
them or wash hands  thoroughly with soap and water before touching your
face. Small  peppers may be left whole. Large peppers may be quartered.
Remove  cores and seeds. Slash two or four slits in each pepper, and
either  blanch in boiling water or blister using one of the following
methods:  Oven or broiler method: Place peppers in a hot oven (400
degrees F) or  broiler for 6-8 minutes until skins blister.  Range-top
method: Cover hot burner, either gas or electric, with  heavy wire
mesh. Place peppers on burner for several minutes until  skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth.
This will make peeling the peppers easier. After several minutes,  peel
each pepper. Flatten whole peppers. Add 1/2 teaspoon of salt to  each
pint jar, if desired. Fill jars loosely with peppers and add  fresh
boiled water, leaving 1-inch headspace.  Adjust lids and process
following the recommendations in Table 1 or  Table 2 according to the
method of canning used.  Table 1. Recommended process time for Peppers
in a dial-gauge pressure  canner.  Style of Pack: Hot.  Jar Size:
Half-pints or Pints. Process Time: 35  minutes. Canner Pressure (PSI)
at Altitudes of 0 - 2,000 ft: 11 lb.  2,001 - 4,000 ft: 12 lb. 4,001 -
6,000 ft: 13 lb. 6,001 - 8,000 ft:  14 lb.  Table 2. Recommended
process time for Peppers in a weighted-gauge  pressure canner.  Style
of Pack: Hot.  Jar Size: Half-pints or Pints. Process Time: 35
minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”