Canned Bell Peppers

Be the first to review
READY IN: 1hr 20mins
Recipe by Taylor in Belgium

This is reworded from the Kerr Canning Book!


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a