10 cups vinegar, 5% acidity
Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.
Combine zucchini, onions, carrots, celery, sweet yellow, red and green peppers in a large container. Dissolve salt in 4 quarts of water. Pour salt water mixture over vegetables and let stand 1 hour. Cut 3 to 4 slits in each jalapeņo pepper; set aside. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse and drain thoroughly. Pack vegetables, except jalapeņo peppers, into hot jars, leaving 1/4-inch headspace. Add 1 jalapeņo pepper to each jar. Carefully ladle hot liquid over vegetables, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner.
Yield: about 10 pints.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
For altitude adjustment increase processing as indicated below:
1,001 - 3,000 ft....5 minutes
3,001 - 6,000 ft....10 minutes
6,001 - 8,000 ft....15 minutes
8,001 - 10,000 ft...20 minutes
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