Pickled Bell Peppers

Pickled Bell Peppers

7 lbs firm bell peppers

3-1/2 cups sugar

3 cups vinegar (5 percent)

3 cups water

9 cloves garlic

4-1/2 tsp canning or pickling salt

Yield: About 9 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.

 

process time for Pickled Bell Peppers in a boiling-water canner. 

Half-pints or Pints 5 min 0 - 1,000 ft

From  https://nchfp.uga.edu/how/can_06/pickled_bell_peppers.html