Recipe: Pickled Peppers (canning recipe)

PICKLED 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

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.
Use only pints or half pints for safety.

YIELD: About 9 pints