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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