Canned Bell Peppers

This is reworded from the Kerr Canning Book!

• Ready In: 1 hr 20 mins
• Yields: 1 pint jars

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.