*  Exported from  MasterCook  *
                            PICKLED HOT PEPPERS
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Hot long peppers
                         -(red, green, or yellow)
    3       lb           Sweet red & green peppers
    5       c            Vinegar (5 degrees)
    1       c            Water
    4       ts           Canning or pickling salt
    2       tb           Sugar
    2                    Garlic cloves
   (Hungarian, Banana, Chile, Jalapeno)
   Yield: About 9 pints
   Caution: Wear rubber gloves when handling hot peppers
   or wash hands thoroughly with soap and water before
   touching your face.
   Procedure: Wash peppers. If small peppers are left
   whole, slash 2 to 4 slits in each. Quarter large
   peppers. Blanch in boiling water or blister in order
   to peel. Peppers may be blistered using one of the
   following methods: Oven or broiler method: Place
   peppers in a hot oven (400 degree F) or broiler for
   6-8 minutes or 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. Cool and peel off skin. Flatten
   small peppers. Fill jars, leaving 1/2-inch headspace.
   Combine and heat other ingredients to boiling and
   simmer 10 minutes. Remove garlic. Add hot pickling
   solution over peppers, leaving 1/2-inch headspace.
   Adjust lids and process according to the
   recommendations in Table 1.
   Table 1. Recommended process time for Pickled Hot
   Peppers in a boiling-water canner.
   Style of Pack: Raw.  Jar Size: Half-pints or Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                          1,001 - 6,000 ft: 15 min.
                            Above 6,000 ft: 20 min.
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
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