Canning Peppers

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I am in the process of making this. It sounds good! I plan to use these rather than store bought peppers in my burrito beans.

Canning Peppers

7 pounds of peppers
3 1/2 cups of white sugar
3 cups of water
3 cups of white vinegar
9 cloves of garlic (don’t use crushed garlic)
4 1/2 teaspoons canning, pickling or Kosher salt
9 pint sized canning jars, lids and rings

Prepare the peppers by cutting off the stems. To make a mild version scoop out the seeds from the peppers and the membrane. Cut the peppers into strips or cube them.

In a large pot combine the vinegar, sugar and water. Bring the mixture to a boil. Once boiling, add the peppers into the saucepan and bring to a boil again.

Sterilize the canning jars and lids in boiling water for ten minutes or in the oven for a while at 250 degrees.

Load the canning jars with one clove of garlic and a 1/2 teaspoon of salt. Load each jar with the peppers and vinegar solution. Leave at least 1/2 inch head space in each jar. Use the canning funnel to prevent making a mess on the outside of the canning jar.

Wipe the rims of the jars clean with a paper towel that you dipped in boiling water. Keep rotating the paper towel to a clean spot. You don’t want to wipe the stuff around the rim. Put the lid on and tighten it down with the ring.

Process the jars for five minutes in the water bath canner. Make sure that there is at least one inch of water over the top of the jars. For higher altitudes, consult the USDA’s high altitude Cooking guide.

Take the pepper jars out of the water bath canner and set on a towel to cool down slowly. Once the jars are cool, test to see if they have sealed correctly by pressing down on the top of the lid. The lid should not pop back up.

Store in a cool, dark shelf. Grab a jar and enjoy the peppers all year around!