Canning Recipes




Pickled Peppers
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 pound jalapeƱo peppers
1 1/2 pounds banana peppers
1/4 pound serrano peppers
6 cups vinegar
3 garlic cloves -- crushed

Leave peppers whole or cut into 1-inch pieces. Combine peppers. Place
vinegar, 2 cups water and garlic in large pan. Bring mixture to boil;
reduce heat and simmer 5 minutes. Discard garlic.

Pack peppers into hot jars, leaving 1/4-inch head space. Ladle hot
pickling liquid over peppers, leaving 1/4-inch head space. Remove air
bubbles with a chopstick or nonmetal spatula. Adjust lids. Process pints
10 minutes in boiling water canner.

Remove jars immediately and let sit on counter until cool. Press middle
of each cap; if it does not bounce back, jar is sealed. If it does pop
back, either store jar in refrigerator and eat soon or reprocess with new
lid.

This recipe yields 5 pints.




© 2008 canning-recipes.com contact