*  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
                        -(mixed)
   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.

  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias

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