Canning Hot Peppers

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Al

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Jun 8, 2002
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Elizabethtown, Pa
Cherry Bombs. 50/50 vinegar, garlic, teaspoon salt, teaspoon sugar per 16 oz jar.

Have done lots of sauerkraut in the past. First time for peppers. Only did one jar. I will only do a few jars this year. I have two pepper plants and will get minimum of 200+ peppers. Probably closer to 300+
 
We only can Tomato sauce anymore, but a local farmer has a killer Jalapeno and pickles combo that I buy a few cans of every year.

Insanely good.
 
May i suggest for next time some un-grounded black pepper corns?
If you find the mixed color would be better....

It is just for flavoring...
 
Yea I did know that peppercorns could be added and also other things. I wanted to start basic and add one thing at a time.
Thanks.
 
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