Pickled Peppers Canning Recipe

Ingredients:

• 1 1/2 lbs of Sweet Peppers sliced and seeds removed
• 2 large Onions sliced
• 6 cups of White Vinegar 5% acidity
• 2 cups of Water
• 1/2 cup Pickling Salt
• Garlic and Spices- Optional

Directions:

1. Hand pack your sliced peppers and onions into your clean and warm jars.
2. In a medium sauce pan (non aluminum) add in your salt, vinegar and water. Bring to a boil and stir until your sugar and salt are dissolved.
3. Ladle your hot vinegar mixture over your peppers, leaving 1/2 inch head space. It’s ok if your pepper stick up above this.
4. Place your lid and bands on and process with the instructions below!

Canning Instructions: 

1. Place 8 clean pint jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
2. Prepare 8 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
3. Prepare your ingredients according to the directions above.
4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Put your ingredients in your jars. into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
6. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 10 minutes.
7. After the jars have processed for 10 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!