Pickled Bell Peppers Recipe
Yield: 9 PintsRecipe by luhu.jp
Ingredients:
7 lbs: Firm bell peppers,
3 1/2 cup: Sugar,
3 cup: Vinegar, 5 percent
3 cup: Water,
9: Garlic cloves,
4 1/2 tsp: Canning or pickling salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp