Guest Author - Sandy Moyer
These homemade sweet peppers are great on subs and steak sandwiches!
- red, green & yellow bell peppers
- vegetable oil
- canning salt
- 2 cups cider vinegar - 5% acidity
- 3 cups water
- 3 cups sugar
Core, seed and cut the peppers into 1/4" to 1/2" strips. Place the pepper strips in pint size jars. Add 1/4 teaspoon oil and 1/2 teaspoon salt to each jar. Mix the vinegar and water together in a large saucepan. Stir in the sugar. Bring to a boil, reduce heat and simmer for 5 minutes. Pour the hot syrup into the jars over the peppers, filling to 1/2" from the top of the jar. Place the caps and bands on the jars. Process for 15 minutes in a boiling water bath.
See Successful Home Canning for home canning advice and many more recipes.
|Back To Basics Steam Canning Kit|
This home canner uses less water than conventional water bath canners and reduces preheating time significantly. The 7-quart capacity, aluminum steam canner requires only three pints of water and cuts the preheating time by 50 percent. The 15-quart lid can also be used as a kettle.