Pickled bell peppers
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Pickled bell peppers
  Peppers    Vegetables    Canning  
Last updated 6/12/2012 12:50:49 AM. Recipe ID 12297. Report a problem with this recipe.
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      Title: Pickled bell peppers
 Categories: Vegetables, Canning
      Yield: 9 Pints
      7 lb Firm bell peppers
  3 1/2 c  Sugar
      3 c  Vinegar (5 percent)
      3 c  Water
      9    Garlic cloves
  4 1/2 ts Canning or pickling salt
  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 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 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.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias

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Recipe ID 12297 (Apr 03, 2005)

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