Canning Pickled Peppers Recipes

PICKLED PEPPERS

Steps:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

PICKLED PEPPERS

Steps:

• Prepare boiling water bath canner, clean hot jars, and clean two piece lids.
• Wash hot peppers. Leave peppers whole or cut into slices. If using different varieties, toss to blend so you have a mix of peppers in each jar.
• Combine vinegar, water and garlic in a large sauce pot. Bring liquid to a boil; reduce heat and simmer about 5 minutes. Discard garlic.
• Pack hot peppers into hot jars; leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim clean and seal with two piece canning lids.
• Process pickled peppers 10 minutes in a boiling water bath canner. Makes about 5 pints.
• I prefer to pack mine in half pint and half cup jars, because we tend to go through a smaller amount of peppers at one time.

PICKLED PEPPER RECIPE FOR HOME CANNING

Steps:

• Begin by preheating your water bath canner.
• Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
• Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
• Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
• Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

PICKLED CHERRY PEPPERS - CANNING

Steps:

• Sterilize 5 pint-sized canning jars, rings and lids by boiling them in a large pot for at least 10 minutes, making sure they are completely submerged.
• Rinse the cherry peppers thoroughly under cool running water, removing any visible dirt or debris. Trim the stem from each pepper with a small, sharp knife. You do not need to actually remove the stem; simply cut it down to a manageable size.
• Place the peppers into your sterilized jars. They should fill the jars most of the way, but don't forcibly stuff them inside. Add spices and garlic cloves to each jar.
• Put the vinegar, water, sugar, salt and sugar into a saucepan. Bring these ingredients to a gentle simmer and allow them to cook until the sugar and salt completely dissolve, about 5 minutes.
• Pour the vinegar mixture over the ingredients in each jar. Leave approximately 1/4 inch of air at the top of each jar. Wipe the rim of each jar with a paper towel, then put the lids and rings on the jars.
• Process the jars in boiling water for at least 10 minutes. You should do this with a water bath canner if possible. If not, fill a large pot with hot water, add the jars (which should be standing upright and fully submerged with 1 inch of water over the top of the lids), cover and bring the water to a boil for at least 10 minutes.
• Remove the jars from the hot water, allow them to cool, then check the seal by pressing on the top of each jar with a finger. If the top is slightly inverted and does not give when you press on it, the jar is properly sealed. Store properly sealed jars for several weeks before eating the peppers.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.