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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is reworded from the Kerr Canning Book! Ingredients:
bell pepper |
1/2 teaspoon salt |
Directions:
1. Cut the cap and stem off and remove the seeds.
2. Boil 3 minutes and pack into jars to within 1/2 inch from top.
3. Add 1/2 tsp salt to each pint.
4. Fill to within 1/2 inch of top with precooking liquid or boiling water.
5. Put on cap and band.
6. Process 35 minutes under 10 lbs pressure in cooker.
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