*  Exported from  MasterCook  *
 
                       CANNING PEPPERS (HOT OR SWEET)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables                       Canning
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   Hot or sweet, including chiles, jalapeno, and pimnto
   
   Quantity: An average of 9 pounds is needed per canner
   load of 9 pints. A bushel weighs 25 pounds and yields
   20 to 30 pints--an average of 1 pound per pint.
   
   Quality: Select firm yellow, green, or red peppers. Do
   not use soft or diseased peppers.
   
   Procedure: Select your favorite pepper (s). Caution: If
   you choose hot peppers, wear plastic gloves while
   handling them or wash hands thoroughly with soap and
   water before touching your face. Small peppers may be
   left whole. Large peppers may be quartered. Remove
   cores and seeds. Slash two or four slits in each
   pepper, and either blanch in boiling water or blister
   using one of the following methods:
   
   Oven or broiler method: Place peppers in a hot oven
   (400 degrees F) or broiler for 6-8 minutes until skins
   blister.
   
   Range-top method: Cover hot burner, either gas or
   electric, with heavy wire mesh. Place peppers on
   burner for several minutes until skins blister.
   
   Allow peppers to cool. Place in a pan and cover with a
   damp cloth. This will make peeling the peppers easier.
   After several minutes, peel each pepper. Flatten whole
   peppers. Add 1/2 teaspoon of salt to each pint jar, if
   desired. Fill jars loosely with peppers and add fresh
   boiled water, leaving 1-inch headspace.
   
   Adjust lids and process following the recommendations
   in Table 1 or Table 2 according to the method of
   canning used.
   
   Table 1. Recommended process time for Peppers in a
   dial-gauge pressure canner.
   
   Style of Pack: Hot.  Jar Size: Half-pints or Pints.
   Process Time: 35 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11
   lb.
                                   2,001 - 4,000 ft: 12
   lb.
                                   4,001 - 6,000 ft: 13
   lb.
                                   6,001 - 8,000 ft: 14
   lb.
   
   Table 2. Recommended process time for Peppers in a
   weighted-gauge pressure canner.
   
   Style of Pack: Hot.  Jar Size: Half-pints or Pints.
   Process Time: 35 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10
   lb.
                                     Above 1,000 ft: 15
   lb.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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