Seed and dice peppers. Combine pepper, vinegar and sugar. Cool 10 minutes. Strain. Add Sure-Jell and food coloring to strained liquid. Pour into sterilized jars and seal. NOTE: Get a book on canning if unsure about sealing and processing. MRS JACK GEORGE (ZULINE) HOLLY GROVE, AR From the book
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|Serving Size: 1 Serving (673g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.1mg||0 %|
|Potassium 79.3mg||2 %|
|Total Carbohydrate 601.5g||177 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 601.1g|
|Protein 0.3g||0 %|
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Calories per serving: 2332
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