*  Exported from  MasterCook  *

                           PICKLED BELL PEPPERS

Recipe By     : 
Serving Size  : 9    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7       lb           Firm bell peppers
   3 1/2   c            Sugar
   3       c            Vinegar (5 percent)
   3       c            Water
   9                    Garlic cloves
   4 1/2   ts           Canning or pickling salt

  Yield: About 9 pints
  
  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.
  
  Adjust lids and process according to the
  recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled Bell
  Peppers in a boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.

  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias

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