Sunday, August 15, 2010

Canning Peppers

Our garden has been producing plenty of pepper for our fresh salsa and also canning them for the year. Here is how we have been canning all of our peppers.

Yields One Pint

1/3 teaspoon Salt
¼ teaspoon Oregano
2 medium garlic cloves
½ bay leaf or one small bay leaf
4 parts vinegar to part water (Regina distilled white champagne vinegar)

Stuff pepper in jar… Boil all ingredients and pour into sterilized jar and seal.

Note: Sterilize jars and lids and seals by boiling for 3 minutes. Stuff warm jars.

While jars are sterilizing cut peppers into rings or you can leave them hole if they are small peppers.

Once jars have cooled check the seal by pressing the top if it pops the jar is not sealed. Place that jar in the refrigerator and all others can be placed in pantry for later use.

Why just a pint yield? Because you pick as your garden makes. You may increase recipe as needed.

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