Sweet Peppers....I love sub sandwiches with lots of sweet peppers. You know the kind they have on a Blimpie Sub. I love..love..love them!!!
I am so excited this year the peppers in our garden are doing great. We have so many that I am buried. With my kitchen being under construction I have put off my canning. In fact yesterday I visited 10 neighbors and gave away lots of goodies I would normally bottle...
I couldn't take it any longer and this morning I headed up the street to borrow a kitchen to do some canning. After all how could I let these beautiful peppers not be preserved!!!
Sweet Sandwich Peppers
These pepper strips are great on a relish tray or a sandwich. Great way to preserve bell peppers!
Ingredients
Red & green, yellow, orange even purple bell peppers
vegetable oil
canning salt
2 cups cider vinegar – 5% acidity
3 cups Splenda or sugar
3 cups water
Directions
Preparation -
Core, seed and cut peppers into 1/4″ to 1/2″ strips.
Place pepper strips into hot pint jars.
Add 1/4 tsp oil and 1/2 tsp. salt to each jar.
In a large saucepan, stir Splenda or sugar into vinegar and water.
Bring to a boil, reduce heat and simmer for 5 minutes.
Pour hot syrup into jars over peppers; fill to 1/2″ from top of jar.
Adjust caps and bands on jars.
Process in low temp water bath at for 30 minutes
Happy Canning
Georgie
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1 comment:
Thanks for the recipe Georgie. I didn't know you could use Splenda in canning. I've got to try these soon. Come borrow my kitchen anytime!
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