Title: Pickled peppers
 Categories: Pickles, Vegetables
      Yield: 3 Quarts
 
      3 lb Peppers
      3 c  White vinegar (5%)
    1/4 c  Salt
      3 c  Water
 
  Fill clean canning jars with peppers. Bring remaining ingredients to
  a boil and pour over peppers to 1/4 inch from the top. Remove air
  bubbles by running a spatula between the food and the jar. Place lid
  on jar and secure with a ring band. (Follow manufacturer's
  instructions for tightening.) Place jars in water bath canner or deep
  kettle with rack. (The canner should be half full of water.) Add
  enough water to cover the tops of the jars. Begin counting processing
  time when the water bath temperature reaches 180 degrees. Process for
  10 minutes. As you remove jars from bath, do not disturb the seal.
  Leave the ring bands on a rack or folded towel. when the jars are
  cool, check lids to ensure they're sealed. Store in a cool, dry, dark
  place, with temperatures not exceeding 75 degrees. Makes 3 quarts.