What You Need:

 

5 lbs. of green, red, yellow or orange bell peppers

2 qts boiling water

2 1/2 tsp canning salt

5 tbsp lemon juice

 

How to Make It:

 

Prepare canning jars, lids, bands and seals according the manufacturer’s instructions keeping them hot.

Wash the peppers, cut them into quarters and remove the stems and seeds.

Bring the water to a brisk boil.

Flatten the pepper quarters with you fingers and pack them into the prepared jars.

Pour the boiling water over the peppers leaving a 1 in headspace.

Add 1/4 tsp of salt and 1/2 tbsp of lemon juice to each jar.

Release the air bubbles and add more peppers and water to maintain the headspace.

Wipe the rims and tighten the lids.

Process the jars in a pressure canner at 10 lbs. of pressure for 35 minutes.

Release the pressure to 0 and let the jars stand in the covered canner for 10 minutes.

Carefully remove the lid on the canner and place the jars in a draft free area to cool.

Check the seals before storing and refrigerate any jars that did not seal correctly using them within 2 weeks.

Boil the peppers for 15 minutes before tasting or eating.

 

Makes 10 half pints

 

Peppers make a great addition to any recipe especially when sautéed with onions. Use all four colors of peppers together if you wish. Mix and match the colors anyway you like to make a pretty jar of delicious sweet bell peppers. Always choose firm peppers to get the best results. Adding the lemon juice helps to adjust the acidity level in your peppers. When canning peppers you should always use half pint or pint jars.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 35 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 1 hour

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 32; Fat 0g; Saturated Fat 0g; Carbohydrates 8g; Fiber 2g; Protein 1g; Cholesterol 0mg; Sodium 584mg