Put peppers and onions through food chopper, or chop in water in blender and drain.
Place in 6 quart kettle.
Add salt; cover with boiling water.
Let stand 10 minutes.
Drain and discard liquid.
Add vinegar and sugar to vegs.
Bring to boil, simmer 20 minutes.
Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
Wipe jar rim, adjust lids.
Process in boiling water bath 15 minutes.
Start to count processing time when water in canner returns to boiling.
Tighten bands and let cool
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (877g)|
|Recipe Makes: 4|
|Calories from Fat: 17 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 46.2mg||2 %|
|Potassium 1607.5mg||42 %|
|Total Carbohydrate 77.1g||23 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 63.5g|
|Protein 10.1g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 358
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