Hot Peppers


Preserving Method:

  1. Rinse the hot peppers under cold running water; drain. Remove the stems and blossom ends from the peppers. Cut the peppers into 1-inch pieces. Place the peppers in a large bowl.
  2. Combine the vinegar, water, and garlic in a large stainless-steel or enameled saucepan. Bring the mixture to a boil. Reduce heat to a simmer; simmer 5 minutes. Remove and discard the garlic.
  3. Pack the hot peppers into a hot jar, leaving 1/2-inch headspace. Ladle the hot liquid over the peppers, leaving 1/2-inch headspace. Add 1/4 teaspoon Ball® Pickle Crisp® Granules to a jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.
  4. Process the jars in 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.