Michigan State University Extension
Preserving Food Safely - 01600863
10/13/97

Canning Marinated Peppers

GUIDE 6:15-16                                               
MARINATED PEPPERS                                           

Bell, Hungarian, banana, or jalapeno                        

4 lbs. firm peppers*                                        
1 cup bottled lemon juice                                   
2 cups white vinegar (5%)                                   
1 tbsp oregano leaves                                       
1 cup olive or salad oil                                    
1/2 cup chopped onions                                      
2 cloves garlic, quartered (optional)                       
2 tbsp prepared horseradish (optional)                      

*  Note:  It is possible to adjust the intensity of         
pickled jalapeno peppers by using all hot jalapeno          
peppers (hot style), or blending with sweet and mild        
peppers (medium or mild style).                             

For hot style:  Use 4 lbs jalapeno peppers.                 

For medium style:  Use 2 lbs jalapeno peppers and 2 lb      
sweet and mild peppers.                                     

For mild style:  Use 1 lb jalapeno peppers and 3 lbs        
sweet and mild peppers.                                     

YIELD:  About 9 half-pints                                  

PROCEDURE:  Select your favorite pepper.  CAUTION:  IF      
YOU SELECT HOT PEPPERS, WEAR RUBBER OR PLASTIC GLOVES       
WHILE HANDLING THEM OR WASH HANDS THOROUGHLY WITH SOAP      
AND WATER BEFORE TOUCHING YOUR FACE. Peppers may be left    
whole. Large peppers may be quartered. Wash, slash two      
to four slits in each pepper, and blanch in boiling water   
or blister in order to peel tough-skinned hot peppers.      

Peppers may be blistered using one of the following         
methods: Oven or broiler method: Place peppers in a hot     
oven (400 degrees F) or broiler for 6-8 minutes or until    
skins blister. Range-top method: Cover hot burner,          
either gas or electric, with heavy white mesh. Place        
peppers on burner for several minutes until skins           
blister.                                                    

Allow peppers to cool. Place in pan and cover with a        
damp cloth. This will make peeling the peppers easier.      
After several minutes of cooling, peel each pepper.         
Flatten whole peppers. Mix all remaining ingredients in     
a saucepan and heat to boiling. Place 1/4 garlic clove      
(optional) and 1/4 teaspoon salt in each half pint of 1/2   
teaspoon per pint. Fill jars with peppers, add hot,         
well-mixed oil/pickling solution over peppers, leaving      
1/2-inch headspace. Adjust lids and process.                

Recommended process time for MARINATED PEPPERS              
in a boiling-water canner                                   
                     Process Time at Altitudes of           

Style    Jar     0-       1,001-    3,001-   Above          
of Pack  Size    1,000ft  3,000ft   6,000ft  6,000ft        

Raw      Half-                                              
         pints    15 min    20       20        25           
         or pints                                           

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