Yield: 6 servings
|7 cups||Finely chopped sweet red peppers (14 to 16 medium)|
|2 tablespoons||Salt (Kosher)|
|6 cups||Sugar (white granulated)|
|1 quart||Good vinegar (4% -6%)|
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar, cook stirring frequently, until thick, about 45 minutes.
Pour boiling hot, into hot Ball jars, leaving ⅛ inch head space.
Adjust caps. Process 10 minutes in water bath. Yield: about 6 half pints.
From: The Ball Blue Book Shared By: Pat Stockett