Canning plain peppers
Cut into quarters, removing stems and seeds.
Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.
Remove from pot with slotted spoon.
Pack into quarter-litre (1/2 US pint) or half-litre (1 US pint) jars.
Leave 3 cm (1 inch) headspace.
Add 1 1/2 teaspoons vinegar to each quarter-litre (1/2 US pint) jar; 1 tablespoon vinegar to each half-litre (1 US pint) jar.
Optional: a pinch of salt per jar.
Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: either size jar 35 minutes.
Canning plain peppers. www.healthycanning.com