Recipe: Pickled Bell Peppers (canning recipe)

PICKLED BELL PEPPERS

7 lb. firm bell peppers
3 l/2 cups sugar
3 cups vinegar (5% acidity)
3 cups water
9 cloves garlic
4 l/2 tsp. canning or pickling salt

YIELD: About 9 pints

PROCEDURE: Wash peppers, cut into quarters, remove
cores and seeds, and cut away any blemishes. Slice peppers
in strips. Boil vinegar, water and sugar for 1 minute.
Add peppers and bring to a boil. Place 1/2 clove of garlic
and 1/4 teaspoon salt in each hot sterile half-pint jar (see sterilization directions following processing times);
double the amounts for pint jars. Add pepper strips and
cover with hot vinegar mixture, leaving 1/2-inch headspace.
Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR PICKLED
BELL PEPPERS IN A BOILING-WATER CANNER 5 minutes.


To sterilize empty jars, place them right side up on the
rack in a boiling -water canner. Fill the canner and jars
with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet.

At higher elevations, boil 1 additional minute for each
additional 1,000 feet elevation. Remove and drain hot
sterilized jars one at a time as filled.