You can preserve hot peppers by canning them.
If you have an abundance of fresh hot peppers, you might want to preserve them by canning them for future use. By preserving hot peppers, you can use the peppers (or the "juice" that is on them) later in recipes or to simply snack on if you like spicy snacks. The canning process takes a little time, but the end result is a delicious food item that you can enjoy later.
Instructions
1. Wash two pounds of fresh peppers. Use peppers that have not wilted. You also may want to use gloves so that you don't accidentally get any pepper "juice" on your face or in your eyes.
2. Wash your jars and lids in a dishwasher to clean and sterilize them.
3. Pack each jar with peppers (you can use them whole, or you can core and slice them) and one peeled clove of garlic. Leave 1/2 inch of space between the tops of the peppers and the top rim of the jars.
4. Mix 6 cups of white vinegar, 2 cups of water, 1 teaspoon pickling salt (non-iodized) and 1 tablespoon of sugar in a pot and heat until boiling. Lower the heat to a simmer.
5. Pour the liquid over the peppers and garlic in each jar, leaving 1/4 inch of space between the top of the liquid and the rim of the jars.
6. Wipe off the jar rims and add the lids and rings to the jars.
7. Place the jars in a canner and cover them with enough water so that the water is one inch above the tops of the jars. Boil for 10 minutes. If you live in a high altitude area, boil for 15 to 20 minutes.
8. Grasp the jars with jar tongs and remove them from the canner. Place them on a smooth, flat surface to dry and settle.
9. Allow the jars to cool for approximately eight hours.
10. Touch the tops of the lids to make sure they are sealed. If the lid pops up and down, the jar is not sealed properly and the contents should be refrigerated and used within a few days. If the jars are sealed, you can store them in a cool, dry area for up to one year.
Tags: canning them, fresh peppers, inch space, inch space between, peppers peppers, space between
