Guest guest Posted August 27, 2006 Report Share Posted August 27, 2006 Sweet Red Pepper Preserves 12 large red pepper, minced 1 tablespoon salt 3 cups sugar 2 cups cider vinegar Sprinkle red peppers with salt; let stand 3 to 4 hours. Rinse in a strainer. Place peppers, sugar, and vinegar in a large kettle and cook until thick. Ladle into hot sterilized pint jars leaving 1/4 inch headspace. Wipe rims and adjust lids. Process in a boiling water bath for 5 minutes. Makes 2 to 3 pints. Quote Link to comment Share on other sites More sharing options...
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