We are starting to harvest peppers!! Lots of big beautiful red sweet bell peppers.
i wanted to preserve some, and wasn't sure the best way to do it. i ended up roasting a few and freezing them. i wanted to can some as well, with the recent power outages we had this sping i don't want to get too depend on the freezer.
My pressuring canning guide didn't have any recipes for canning peppers. So i started asking around. A friend passed along this recipe for pickled peppers. It originally came from a canning book, but i don't have the name of it to give credit.
Pickled Bell Peppers
7 lbs firm bell peppers
3-1/2 cups sugar
3 cups vinegar (5 percent)
3 cups water
9 cloves garlic
4-1/2 tsp canning or pickling salt
Yield: About 9 pints
Prepare jars and lids according to manufacturers instructions.
Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving 1/2-inch headspace.
Adjust lids and process , packed hot, half pints or pints 5 min.in a water bath canner.
easy peasy and delicious!!