Thursday, July 11, 2013

Canning Peppers

How to Can Peppers


Peter Piper Picked a Peck of Pickled Peppers; (couldn't resisted).

Okay, home gardeners, farmer's market shoppers and grocery store deal finders . . . here's a simple way to can all those peppers.

Supplies

6 Pint Size Jars with lids and rings
2 lbs. of Peppers
3 cups of Vinegar
3 cup of Water
Ladle

Run your jars, lids and rings through the dishwasher. Next, combine vinegar and water, in a microwave safe bowl. Place bowl in microwave and cook for 15 minutes. When dishwasher is in the drying stage or just finished, take out one jar and pack with peppers. Pack just below the rings on the jars. Ladle hot vinegar mixture over peppers. Fill to 1/2" from the top. With a wet dish cloth, or wet paper towel, wipe off rim and band of jar, then place lid on top. Screw on band, but  Not  as tight as you can. Finish filling all jars, and using oven mitts, jar tongs, or a dish towel to pick up, place hot jars in large pot or pressure cooker. I used a pot.

In the pot, with your jars, you will need to add water up to just over half way. Allow pot, with jars inside, to heat to a rolling boil. Boil jars for 10 to 15 minutes. Turn off heat and allow to cool. Its best to leave the pot, with the jars inside, to cool for about 2 hours before moving. Within that time, the water and jars will cool, and in most cases, the lids will seal. If, after the jars have completely cooled, you have any lids that still haven't sealed, they aren't going to, and you will need to refrigerate the jars to keep its contents from spoiling. Do not push down on your lids; allow them to seal on their own, otherwise you may end up with a false seal and your vegetables will go bad. Once sealed, tighten bands and store in a cool, dry place, as you would any canned good

The number of jars you will need depends on the size of the peppers and how tightly you pack them.

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