Michigan State University Extension
Preserving Food Safely - 01600107
10/13/97

### 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.

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