Recipe: Pickled Peppers (canning recipe)

You will need to pickle them. Regular canned peppers require a pressure canner and they are very soft after processing.

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 10 minutes.