Pickled bell peppers Recipe

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Pickled bell peppers

Artist:	_	Yield:	9
Categories:	Canned, Herbs & Spices, Peppers, Vegetables	Rating:	0
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Ingredients:

7	lbs	Firm bell peppers
3 1/2	cup	Sugar
3	cup	Vinegar (5 percent)
3	cup	Water
9		Garlic cloves
4 1/2	tsp	Canning or pickling salt

Procedures:

1	Yield: about 9 pints
2	procedure: wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes.
3	Slice peppers in strips.
4	Boil sugar, vinegar, and water for 1 minute.
5	Add peppers and bring to a boil.
6	Place ?clove of garlic and ?teaspoon salt in each sterile half-pint jar; double the amounts for pint jars.
7	Add pepper strips and cover with hot vinegar mixture, leaving ?inch headspace.
8	adjust lids and process according to the recommendations in table 1.
9	table Recommended process time for pickled bell peppers in a boiling-water canner.
10	style of pack: hot.
11	Jar size: half-pints or pints.
12	Process time at altitudes of 0 - 1,000°Ft: 5 min. 1,001 - 6,000°Ft: 10 min. above 6,000°Ft: 15 min. ======================================================= === * usda agriculture information bulletin no.
13	539 (rev.
14	1994) *