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Canned Bell Peppers Recipe

Equipment

  • 1 Pressure canner
  • Canning jars recipe is for pint jars
  • Jar lifter
  • canning lids
  • canning rims
  • bands

Ingredients

  • 1 lb raw peppers per pint jar 18 lbs if you are double stacking
  • Water
  • 1/2 teaspoon Salt per US pint jar optional
  • 1 tablespoon Vinegar per 1 US pint jar optional

Instructions

  • Cut up your peppers into large pieces, taking extra caution to remove any built-up dirt, insects, or other unwanted debris. Look for individuals that are unblemished and have nice, waxy skins.
  • Run your jars and bands through the sterilization cycle on the dishwasher (or heat them in the oven) before beginning.
  • Prepare your canner. Get it going with about four inches of water. Put it on a low heat until your peppers are ready to go, making sure it’s clean.
  • Boil the peppers in hot water for about three minutes.
  • Load the peppers into the jars. Add the salt and vinegar if you opted for them.
  • Top up each canning jar with clean boiling water and remove any bubbles. Leave about one inch headspace when you pack your jars.
  • Once your jars are clean and filled with peppers, you can put the lids on and screw on the bands. Don’t over-tighten the bands – this can cause a sealing failure.
  • Fill the canner with jars. The water should cover your jars but this is not required if you are double-stacking. Make sure your canner lid is nice and tight and twist it into place.
  • Continue heating the canner with the vent open (or the gauge off). Let the canner vent steam for ten minutes. Keep your stove’s heat on high while you are doing this.
  • Can the peppers for 35 minutes at a processing pressure of 10 lbs for a weighted gauge canner, or 11 lbs for a dial gauge (remember to adjust this if you live at a higher altitude).
  • Turn the heat off on your burner. Wait until the pressure has returned to zero before you can open the canner.
  • Remove the jars from the canner using a jar lifter. Place your jars on a clean towel., not directly on the countertop.
  • After cooling, check each jar's seal. Press the top of your lids and if they don’t flex or pop, you’re good to go.
  • Store in a cool, dark place for later use.