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Canning plain peppers

Course Vegetables
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Calories 78 kcal

Ingredients

Instructions

  1. Wash peppers.
  2. Cut into quarters, removing stems and seeds.
  3. Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.
  4. Remove from pot with slotted spoon.
  5. Pack into quarter-litre (1/2 US pint) or half-litre (1 US pint) jars.
  6. Leave 3 cm (1 inch) headspace.
  7. 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.
  8. Optional: a pinch of salt per jar.

  9. Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.
  10. Debubble; adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. 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.)
  14. Processing time: either size jar 35 minutes.