Preparing and Canning Pickled Vegetables 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 Adjust lids and process according to the
recommendations in Table 1. |Table 1. Recommended process time
for Pickled Bell Peppers in a boiling-water ||Process Time at
Altitudes of |Style of Pack ||0 - 1,000 ft ||1,001 - 6,000 ft
||Above 6,000 ft ||Half-pints or