Preparing and Canning Pickled Vegetables
Pickled Yellow Pepper Rings
- 2½-3 pound yellow (banana) peppers
- 5 cups cider vinegar (5%)
- 1¼ cups water
- 5 teaspoons canning salt
- 2 tablespoons celery seed
- 4 tablespoons mustard seed
Yield: About 4 pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
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1. |
Wash and Rinse 4 pint canning jars; keep hot until ready to use.
Prepare lids and bands according to manufacturer's directions.
|
| |
2. |
Wash peppers well and remove stem end; slice peppers into ¼-inch
thick rings. In a 4-quart Dutch oven or saucepan, combine the cider
vinegar, water and salt; heat to boiling.
|
| |
3. |
Place ½ tablespoon celery seed and 1 tablespoon mustard seed
in the bottom of each clean, hot pint jar. Fill pepper rings into
jars.
|
| |
4. |
Cover pepper rings with boiling hot pickling liquid, leaving ½-inch
headspace. Remove air bubbles and adjust headspace if needed. Wipe
rims of jars with a dampened, clean paper towel; adjust two-piece
metal canning lids.
|
| |
5. |
Process in a boiling water canner, as recommended in Table
1. Let cool, undisturbed, 12 to 24 hours and check for seals.
|
| |
6. |
Shake jar to disperse spices before using contents.
|
| Table 1. Recommended
process time for Yellow Pepper Rings in a boiling-water
canner. |
| |
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Raw |
Pints |
10 min |
15 |
20 |
Developed by the National Center for Home Food Preservation at The University
of Georgia, Athens, GA. Released by Elizabeth L. Andress, Ph.D., Department
of Foods and Nutrition, College of Family and Consumer Sciences. March
2003.
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