As a blogger, I may be compensated in some way (either pay, product, or experience) for sharing the post below All opinions are my own. ~Heidi
Last Sunday afternoon, we attended my family reunion. Years ago, we used to do a Chinese auction, and we decided to resurrect that idea this year. No money was required – each person just received 5 tickets to put in the cups beside some interesting items that people brought to donate. One thing that I put my tickets in to win was a jar of sweet peppers.
The kids and I walked home a little early because I had to work last Sunday afternoon. I was just a little excited when Brian came home with not one – but TWO – jars of sweet peppers (the one pictured at right and another jar that had onions in it as well). Yay! I love sweet peppers on things like sandwiches and pizza, and didn’t even realize that it was possible to can them.
Later that afternoon, I got a private message from my cousin Juli, saying that she had canned the peppers and she hoped I enjoyed them.
I asked Juli if she might share her secret for making them and she gracious agreed. She said she had tried several recipes but couldn’t find anything that tasted “just right”. So, in the end, she created her own. (I hope she doesn’t mind if I share – because these are too good NOT to share!)
Here is the recipe as she shared it with me:
- Red, green & yellow bell peppers
- Vegetable oil
- Canning salt
- 2 cups cider vinegar-5% acidity
- 3 cups water
- 3 cups sugar
Core, seed & cut the peppers into 1/4″ to 1/2″ strips. Place the pepper strips in pint jars. Add 1/4 tsp oil and 1/2 tsp salt to each jar. Mix the vinegar and water together in a large saucepan. Stir in the sugar. Bring to a boil, reduce heat and simmer for 5 minutes. Pour the hot syrup into the jars over the peppers, filling to 1/2″ from the top of the jar. Place the caps and bands on the jars. Process for 15 minutes in a boiling water bath.
We picked a nice variety of peppers and went to work . . . Brian cored them and Ashley and I sliced them. I added some sliced onions to the jars that I was filling.
Brian helped with the actual canning part of the process. We started out with 25 pint jars (but one broke in the canner).
We were pleased that all the other jars sealed though! So, we now have 24 pint jars of sweet peppers that we will definitely enjoy on and in things this winter! (This is in addition to the many bags of peppers that I froze a few weeks ago.) Definitely no pepper shortage in the Strawser household this year!
I have a feeling this will become a yearly tradition!
What about you?
Do you do any canning?
What is your favorite item to can?