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You are here: Home / Miscellaneous Food Preserves / Canned Pepper

July 24, 2010

Canned Pepper

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How to make Canned Pepper:

  • Select fresh sweet red pepper. Roast over fire or in an oven to blister the skin.
  • Dip in cold water and peel. Remove seed cores. Pack in 12 ounces glass jars.
  • To every jar, add 1/2 teaspoonful of refined salt. Fill up with boiling water.
  • Sterilize jars in boiling water for 40 minutes.
  • For No. 2 flat tin cans, add 1/4 teaspoonful of refined salt. Pour boiling water to fill.
  • Exhaust cans with unsealed covers until the temperature of the contents reaches 85 °Celsius.
  • Seal completely and sterilize in pressure cooker at 10 lbs. for 30 minutes.

COOKING AND HEALTH TIPS:

Buying Peppers When buying fresh peppers, choose those that are a little wrinkled but still unblemished. Wrinkling indicates mellowness.

Chopped Onions & Green Peppers Buy frozen chopped onion or green peppers for a quick recipe shortcut, or since they freeze so well, chop a whole bunch at once and freeze them in single servings.

<= See More Miscellaneous Food Preserves

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