Michigan State University Extension
Preserving Food Safely - 01600107
10/13/97
7 lb. firm bell peppers 3-l/2 cups sugar 3 cups vinegar (5% acidity) 3 cups water 9 cloves garlic 4-l/2 tsp. canning or pickling salt
YIELD: About 9 pints
PROCEDURE: Wash peppers, cut into quarters, remove
cores and seeds, and cut away any blemishes. Slice peppers
in strips. Boil vinegar, water and sugar for 1 minute.
Add peppers and bring to a boil. Place 1/2 clove of garlic
and 1/4 teaspoon salt in each hot sterile half-pint jar (see
sterilization directions following processing times);
double the amounts for pint jars. Add pepper strips and
cover with hot vinegar mixture, leaving 1/2-inch headspace.
Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR PICKLED
BELL PEPPERS IN A BOILING-WATER CANNER
Process Time at Altitudes of
Style of Jar 0- 1001- 6001- Pack Size 1000 ft. 6000 ft. 8000 ft.
Hot Half-pints 5 min. 10 min. 15 min. Hot Pints 5 10 15
To sterilize empty jars, place them right side up on the rack in a boiling -water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.