Recipe: Pickled Peppers and Marinated Peppers

All foods must be either water bath canned or pressure canned according to the safe methods or you are at a risk for food borne illnesses including botulism. Canning kills the bacterias that can grow in the jars. You can not see, taste, or smell botulism.
There are some great recipes for pickling the peppers.

PICKLED HOT PEPPERS
HUNGARIAN, BANANA, CHILE, JALAPENO

4 lb. hot long red, green, or yellow peppers
3 lb. sweet red and green peppers, mixed
5 cups vinegar (5% acidity)
1 cup water
4 tsp. canning or pickling salt
2 tbsp. sugar
2 cloves garlic

YIELD: About 9 pints

PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHEN HANDLING
HOT PEPPERS OR WASH HANDS THOROUGHLY WITH SOAP AND WATER
BEFORE TOUCHING YOUR FACE. Wash peppers. If small peppers
are left whole, slash 2 to 4 slits in each. Quarter large
peppers. Blanch in boiling water or blister in order to
peel.

Peppers may be blistered using one of the following
methods:

Oven or broiler method: Place peppers in a hot oven
(400 degrees Fahrenheit) or broiler for 6 - 8 minutes or
until skins blister.

Range-top method: Cover hot burner, either gas or
electric, with heavy wire mesh. Place peppers on burner for
several minutes until skins blister. Cool and peel off
skin. Flatten small peppers. Fill hot jars, leaving l/2-inch
headspace. Combine and heat other ingredients to boiling and
simmer 10 minutes. Remove garlic. Add hot pickling solution
over peppers, leaving 1/2-inch headspace. Adjust lids and
process.

RECOMMENDED PROCESS TIMES FOR PICKLED
HOT PEPPERS IN A BOILING-WATER CANNER

Process Times at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Raw Half-pints 10 min. 15 min. 20 min.
Raw Pints 10 15 20

Canning Marinated Peppers

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GUIDE 6:15-16
MARINATED PEPPERS

Bell, Hungarian, banana, or jalapeno

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

Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000ft 3,000ft 6,000ft 6,000ft
Raw Half-
pints 15 min 20 20 25
or pints