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Sweet Salad Peppers

Posted By Dede ~ wvhomecanner On April 28, 2010 @ 7:41 am In All Recipes,Boiling Water Bath,BWB Pickles & Pickled Stuff,BWB Vegetables,Canning,Preserving | 3 Comments

Preparation –
Core, seed and cut peppers into 1/4″ to 1/2″ strips.
Place pepper strips into hot pint jars.
Add 1/4 tsp oil and 1/2 tsp. salt to each jar.
In a large saucepan, stir Splenda or sugar into vinegar and water.
Bring to a boil, reduce heat and simmer for 5 minutes.

Pour hot syrup into jars over peppers; fill to 1/2″ from top of jar.

Adjust caps and bands on jars.

Process in low temp water bath at 180ยบ for 30 minutes

(see link on this recipe for low temp pasteurization bath info)


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