Vegetables

Sweet Green Peppers

Yield: Yield: depends on how many peppers are used.

Prep Time: 10 minutes

Processing Time: 35 Minutes

Difficulty: Expert

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PRINTER FRIENDLY RECIPE
Regardless of your choice or source of vegetables- they are all low acid foods. A pressure canner is the essential piece of equipment required to safely heat process all home canned vegetables.

Ingredients:

Select mature, firm peppers.

Vinegar

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DIRECTIONS:

• Place the required number of clean 250 or 500 ml mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.

• Wash peppers; remove stem and seeds and cut into quarters. Place in a stainless steel saucepan; cover with water. Bring to a boil; boil 3 minutes. Drain. Pack peppers into 250 ml or 500 ml jars only. Do not use larger jars. Add 1 1/2 tsp (7ml) vinegar to each 250 ml jar; 1 tbsp (15 ml) vinegar to each 500 ml jar. Season, add fresh boiling water.

• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining peppers. If stacking jars, place a second rack between layers of jars.

• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Heat Process 250 ml or 500 ml jars – 35 minutes at 10 lb (69 kPa) in weighted gauge pressure canner.

• NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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