Pickled hot peppers
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Pickled hot peppers
  Peppers    Canning    Vegetables  
Last updated 6/12/2012 1:17:54 AM. Recipe ID 48484. Report a problem with this recipe.
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      Title: Pickled hot peppers
 Categories: Canning, Vegetables
      Yield: 9 Pints
 
      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
 




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Recipe ID 48484 (Apr 03, 2005)

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