CANNING BELL PEPPER RECIPES

PICKLED PEPPER RECIPE FOR HOME CANNING

Pickled Pepper Recipe for Home Canning image

This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 6

Ingredients

5 Cups Diced Peppers, Mix of Hot and Sweet
5 Garlic Cloves
2 Cups Cider Vinegar
1 Cup Water
2 tsp Canning Salt
1 tsp Sugar

Steps:

Begin by preheating your water bath canner.
Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

JALAPENO PEPPER JELLY RECIPE - FOOD.COM - RECIPES, FOOD ...

Jalapeno Pepper Jelly Recipe - Food.com - Recipes, Food ... image

Make and share this Jalapeno Pepper Jelly recipe from Food.com.

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 5-6 half pint jars

Number Of Ingredients 6

Ingredients

1 cup seeded green bell pepper, finely chopped or ground
1/4 cup jalapeno pepper, finely chopped or ground,seeded if desired (or more to taste)
4 cups sugar
1 cup cider vinegar
1 (6 ounce) packet liquid fruit pectin
3 -5 drops green food coloring (optional)

Steps:

Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
Bring to a boil, and boil for 5 minutes.
Let cool at room temperature for 1 hour.
Add pectin and optional food coloring.
Return to heat, and bring to a full rolling boil for 1 minute.
Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
Wipe tops of jars.
Center lids on top of jars, and screw on bands firmly.
Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
Gently lower jars into water.
Water should cover jars by at least 1".
Bring water to a full boil.
Reduce heat to a gentle boil, cover, and process for 5 minutes.
When processed, carefully remove jars from water using tongs or a jar-lifter.
Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
Jars will make popping sounds while cooling if sealed.
Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
If it does push down, store in refrigerator until used.
Otherwise store in a cool, dark place.
Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

Nutrition Facts : Calories 640.2, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 5, CarbohydrateContent 162.8, FiberContent 1.4, SugarContent 160.8, ProteinContent 0.3

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