Michigan State University Extension
Preserving Food Safely - 01600107
08/03/99

PICKLED BELL PEPPERS


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.


Go To Top of File        Michigan State University Extension Home Page        Main Page for this Data Base        Food, Nutrition and Health AOE
This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 05/29/03. Data base 01 was last revised on 08/03/99. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.