*  Exported from  MasterCook  *
 
                            PICKLED BELL PEPPERS
 
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7       lb           Firm bell peppers
    3 1/2   c            Sugar
    3       c            Vinegar (5 percent)
    3       c            Water
    9                    Garlic cloves
    4 1/2   ts           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 sugar, vinegar, and water for
   1 minute. Add peppers and bring to a boil. Place 1/2
   clove of garlic and 1/4 teaspoon salt in each sterile
   half-pint jar; double the amounts for pint jars. Add
   pepper strips and cover with hot vinegar mixture,
   leaving 1/2-inch headspace.
   
   Adjust lids and process according to the
   recommendations in Table 1.
   
   Table 1. Recommended process time for Pickled Bell
   Peppers in a boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Half-pints or Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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