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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 53 |
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I'm nearing the age of 80 and still love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors.—Edna Clemens, West Branch, Michigan Ingredients:
5 large sweet red peppers |
8 banana peppers (about 1 pound) |
1 medium onion, thinly sliced |
8 garlic cloves, peeled |
4 teaspoons canola oil |
2-1/2 cups water |
2-1/2 cups white vinegar |
1-1/4 cups sugar |
2 teaspoons canning salt |
Directions:
1. Cut red and banana peppers into strips, discarding seeds. Pack peppers into five hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars.
2. In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 5 pints.
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