Yield: 9 Pints
| Measure | Ingredient |
|---|---|
| 7 pounds | Firm bell peppers |
| 3½ cup | Sugar |
| 3 cups | Vinegar (5 percent) |
| 3 cups | Water |
| 9 \N | Garlic cloves |
| 4½ teaspoon | Canning or pickling salt |
| \N \N | 1,001 - 6,000 ft: 10 min. |
| \N \N | Above 6,000 ft: 15 min. |
Yield: About 9 pints
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 ½ clove of garlic and ¼ teaspoon salt in each sterile half-pint jar; double the amounts for pint jars. Add pepper strips and cover with hot vinegar mixture, leaving ½-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Bell Peppers in a boiling-water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias