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Canning plain peppers
How to home pressure can plain peppers
Course
Side Dish
Cuisine
American
Keyword
Peppers
Prep Time
1
hour
hour
Cook Time
35
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
1
varies
Calories
78
kcal
Ingredients
peppers
(fresh)
water
Instructions
Wash peppers.
Cut into quarters, removing stems and seeds.
Put in a large pot of boiling water and when the water returns to the boil, let boil for 3 minutes.
Remove from pot with slotted spoon.
Pack into heated quarter-litre (½ US pint) or half-litre (1 US pint) jars.
Leave 3 cm (1 inch) headspace.
Add 1 ½ teaspoons vinegar to each quarter-litre (½ US pint) jar; 1 tablespoon vinegar to each half-litre (1 US pint) jar.
Optional: a pinch of salt per jar.
Top up each jar with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: either size jar 35 minutes.
Nutrition
Serving:
250
g
|
Calories:
78
kcal
|
Carbohydrates:
15.1
g
|
Protein:
2.5
g
|
Fat:
0.8
g
|
Saturated Fat:
0.1
g
|
Sodium:
10
mg
|
Fiber:
5.3
g
|
Sugar:
10.5
g