Pickled Peppers Recipe
Yield: 3 QuartsRecipe by luhu.jp
Ingredients:
3 lbs: Peppers,
3 cup: White vinegar, 5%
1/4 cup: Salt,
3 cup: Water,
Directions:
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 manufacturers
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 theyre sealed. Store in a cool, dry, dark
place, with temperatures not exceeding 75 degrees. Makes 3 quarts.
Source from luhu.jp
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 manufacturers
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 theyre sealed. Store in a cool, dry, dark
place, with temperatures not exceeding 75 degrees. Makes 3 quarts.
Source from luhu.jp