Pickled Bell Peppers

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Pickled Bell Peppers Ingredients

7 lb Firm bell peppers	3 c Water
3 1/2 c Sugar	9 Garlic cloves
3 c Vinegar (5 percent)	4 1/2 ts Canning or pickling salt

Instructions for Pickled Bell Peppers

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PepperCuisine: Uncategorized

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