| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pickles, Vegetables |
3 |
Quarts |
INGREDIENTS
| 3 |
lb |
Peppers |
| 3 |
c |
White vinegar (5%) |
| 1/4 |
c |
Salt |
| 3 |
c |
Water |
INSTRUCTIONS
Fill clean canning jars with peppers. Bring remaining ingredients to a boil
and pour over peppers to 1/4 inch from the top. Remove air bubbles by
running a spatula between the food and the jar. Place lid on jar and secure
with a ring band. (Follow manufacturer's instructions for tightening.)
Place jars in water bath canner or deep kettle with rack. (The canner
should be half full of water.) Add enough water to cover the tops of the
jars. Begin counting processing time when the water bath temperature
reaches 180 degrees. Process for 10 minutes. As you remove jars from bath,
do not disturb the seal. Leave the ring bands on a rack or folded towel.
when the jars are cool, check lids to ensure they're sealed. Store in a
cool, dry, dark place, with temperatures not exceeding 75 degrees. Makes 3
quarts.
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“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”