Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Hot long peppers
-(red, green, or yellow)
3 lb Sweet red & green peppers
-(mixed)
5 c Vinegar (5 degrees)
1 c Water
4 ts Canning or pickling salt
2 tb Sugar
2 Garlic cloves
(Hungarian, Banana, Chile, Jalapeno)
Yield: About 9 pints
Caution: Wear rubber gloves when handling hot peppers
or wash hands thoroughly with soap and water before
touching your face.
Procedure: 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 degree F) 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 jars, leaving 1/2-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 according to the
recommendations in Table 1.
Table 1. Recommended process time for Pickled Hot
Peppers in a boiling-water canner.
Style of Pack: Raw. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
