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.
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