| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Canning |
9 |
Pints |
INGREDIENTS
| 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 |
|
|
1,001 – 6,000 ft: 10 min. |
|
|
Above 6,000 ft: 15 min. |
INSTRUCTIONS
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.
======================================================= === * 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
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