Michigan
State University Extension
Preserving
Food Safely - 01600864
10/13/97
HUNGARIAN, BANANA, CHILE, JALAPENO
4 lb. hot long red, green, or yellow peppers
3 lb. sweet red and green peppers, mixed
5 cups vinegar (5% acidity)
1 cup water
4 tsp. canning or pickling salt
2 tbsp. sugar
2 cloves garlic
YIELD: About 9 pints
PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHEN HANDLING
HOT PEPPERS OR WASH HANDS THOROUGHLY WITH SOAP AND WATER
BEFORE TOUCHING YOUR FACE. 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 degrees Fahrenheit) 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 hot jars, leaving l/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.
RECOMMENDED PROCESS TIMES FOR PICKLED
HOT PEPPERS IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 6001-
Pack Size 1000 ft. 6000 ft. 8000 ft.
Raw Half-pints 10 min. 15 min. 20 min.
Raw Pints 10 15 20
