Recipe: Marinated Peppers (canning recipe)

You will need to follow the recipe exactly or you will be at a risk of botulism. Extra oil cuts off the air supply. Botulism grows in the absence of air. The acid level in this recipe is crucial to the safety of it, too.

MARINATED PEPPERS
Bell, Hungarian, banana, or jalapeno
Source: USDA (PDF file)

4 lbs. firm peppers*
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 cloves garlic, quartered (optional)
2 tbsp prepared horseradish (optional)

*Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).

For hot style:
Use 4 lbs jalapeno peppers.

For medium style:
Use 2 lbs jalapeno peppers and 2 lb sweet and mild peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.

YIELD: About 9 half-pints

PROCEDURE:
Select your favorite pepper. CAUTION: IF YOU SELECT HOT PEPPERS, WEAR RUBBER OR PLASTIC GLOVES WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP AND WATER BEFORE TOUCHING YOUR FACE. Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy white mesh. Place peppers on burner for several minutes until skins blister.

Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint of 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Adjust lids and process.

Recommended process time for MARINATED PEPPERS
in a boiling-water canner pints or half pints only, 15 minutes.