Thursday, October 25, 2012

Canned Sweet Peppers

More peppers from our garden!!  For those who missed my Canned Jalapeno Post.  We had more peppers than we knew what to do with.  What I didn't stuff, I canned.  Then at the end of the growing season, I was so sick of peppers, I gave them away.  I needed them gone.  lol.  These should be ready to try and just a couple of weeks.  

Click Read More for the Recipe and How To...
Lots of Sweet Peppers
2 cups of cider vinegar, 5% acidity
3 cups water
3 cups white sugar
1/4 tsp vegetable oil, per jar
1 tsp minced garlic, per jar
1 tsp pickling salt, per jar

Tools and Supplies
Mason Jars and lids
Medium sized pot to boil the syrup
Large stock pot to process the jars
Magnet on a stick, found near mason jars/supplies
Jar tongs, found near mason jars/supplies
Jar wrench, found near mason jars/supplies
Funnel, optional

To Prepare
1.  Clean peppers.  An easy way is to soak them in the sink filled with water with 1 cup of vinegar added.  Let them soak for 10 - 15 minutes.

2.  Cut peppers into 1/4 - 1/2 inch strips.

3.  Add water to a stock pot, put on the stove over high heat to bring to a boil.  You may need to add water to the pot as you will need this to be boiling during this entire process.

4.  Clean your mason jars well.

5.  Add vinegar, water and sugar to a medium pot and bring to a boil.  This should be ready after steps 5 & 6 are complete.  If is is boiling prior to being needed, turn the heat to simmer so your syrup won't boil away.

6.  Once your stock pot water is boiling, add mason jars and lids (not attached) to sterilize.  Be sure to use the jar tongs so you don't burn yourself.  It is even suggested that you leave your tongs in the boiling water as well.  Leave them in the pot until you are ready to fill them.  They should stay in there at least 10 minutes.

7.  Cut small, vertical slits in the tops of peppers near the stem.

8.  Use the jar tongs to remove the jars and the magnet to remove the lids from the stock pot.

9.  Fill jars with cleaned and prepared jalapenos.

10.  Add garlic, pickling salt and oil to each jar.

11.  Pour syrup into each jar to 1/4 inch from the rim. (You may want to use a funnel.)

12.  Add lids and secure tightly.  Using a lid wrench helps since everything is hot.

13.  Use jar tongs to place the jars back into the stock pot boiling water bath for 15 minutes to process.

14.  Repeat process until all peppers are canned and processed.

15.  Mark the date on the top of your jars and enjoy 8 weeks after that date!


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